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Blueberry Lemon Cupcakes

Servings 24 -30 Cupcakes

Ingredients

Cinnamon Blueberry Cake:

  • 1 box White Cake mix
  • 2 teaspoons cinnamon
  • 1/3 cup oil
  • 2 eggs
  • 2 egg whites
  • 3/4 cup buttermilk
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups frozen or fresh blueberries
  • 1 tablespoon flour to toss

Lemon Buttercream:

  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • zest of 3 lemons
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 3-5 cups powdered sugar

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix and cinnamon into a small bowl and set aside.
  3. 3. In a large bowl, gently whisk oil, eggs, egg whites, buttermilk, sour cream and vanilla extract together.
  4. 4. Add cake mix and stir until smooth.
  5. 5. In a small bowl, add your blueberries and coat them in 1 tablespoon of flour (this helps them not sink to the bottom when the cake bakes).
  6. 6. Add blueberries to your batter and gently fold them in.
  7. 7. FIll liners 3/4 full and bake for 15-22 minutes, or until and inserted knife comes out clean.
  8. 8. Buttercream: Beat cream cheese, butter and lemon zest for 3 minutes. Scrape down bowl as needed. Add vanilla extract and lemon juice. Slowly add powdered sugar until you reach your desired consistency.
  9. 9. Pipe buttercream onto cooled cupcakes. (Use a round tip so that the lemon zest does not get clogged in a star tip.)