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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix and cinnamon into a small bowl and set aside.
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3. In a large bowl, gently whisk oil, eggs, egg whites, buttermilk, sour cream and vanilla extract together.
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4. Add cake mix and stir until smooth.
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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).
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6. Add blueberries to your batter and gently fold them in.
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7. FIll liners 3/4 full and bake for 15-22 minutes, or until and inserted knife comes out clean.
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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.
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9. Pipe buttercream onto cooled cupcakes. (Use a round tip so that the lemon zest does not get clogged in a star tip.)