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Lemon Cream Blueberry Cupcakes

Ingredients

Lemon Blueberry Cakes:

  • 1 box white cake mix
  • zest of 2 large lemons
  • 3 eggs
  • 1/3 C. oil
  • 3/4 C. plain yogurt or sour cream
  • 1/2 C. buttermilk
  • 2 C. blueberries fresh or frozen

Lemon Buttercream:

  • 1/2 C. butter softened
  • 8 oz. cream cheese
  • zest of 1 lemon
  • 2 tsp. lemon juice
  • 3-4 C. powdered sugar

Fresh Berries for decoration

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcakes liners.
  2. 2. Sift cake mix into a large bowl and set aside.
  3. 3. In another bowl. combine lemon zest, eggs, oil, yogurt and buttermilk until smooth.
  4. 4. Stir in cake mix and then gently fold in blueberries.
  5. 5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  6. 6. Let cool.
  7. 7. Lemon Buttercream: Beat butter and cream cheese until smooth. Add in lemon zest and lemon juice. Add powdered sugar a little at a time until you reach your desired consistency.
  8. 8. Pipe onto cooled cupcakes and top with fresh berries.