When blueberries went on sale at my local grocery store I decided that was a good time to work on perfecting a Lemon Blueberry Cupcake recipe.
I wanted something light and airy, packed with blueberries. The first attempt was too muffin-esque. But the second attempt was perfection! I am so happy with how these turned out. And they are so easy!
Here's what you need;
For the cupcakes;
1 White Cake Mix
1/2 teaspoon baking powder
1 cup blueberries
zest from 1 lemon
For the frosting;
4 oz. cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
1/2 tablespoon vanilla
2 tablespoons milk
Juice from 1 lemon
6-7 cups of powdered sugar
Frosting recipe adapted from Rose Bakes
For the cupcakes;
Follow the directions on the back of the box, but add 1/2 teaspoon baking powder, and lemon zest. Mix well.
I cheated and just used a cake mix, but adding baking powder helps make sure the cupcakes are extra fluffy.
Carefully fold in blueberries, making sure not to crush them.
Bake according to the directions on the back of the box.
Easy, right?!
For the frosting;
Cream together the cream cheese, butter and vanilla till nice and fluffy.
Add the milk. lemon and 3 cups of powdered sugar. Mix until combined. Add more powdered sugar, one cup at a time, till desired consistency. Mine was pretty smooth, but thick enough to be piped out and could hold it's form, which was at about 7 cups of powdered sugar.
To dress the cupcakes I just piped out the frosting using a star tip. and then topped each cupcake with a few blueberries.
With cream cheese frosting I am usually fearful that they will be too heavy on the cream cheese but this one is perfect! These are so light and airy, I am pretty sure I ate 4 of them in one sitting! Oopse! They are so good! Everyone will love them, and they look cute too!
I wanted something light and airy, packed with blueberries. The first attempt was too muffin-esque. But the second attempt was perfection! I am so happy with how these turned out. And they are so easy!
Here's what you need;
For the cupcakes;
1 White Cake Mix
1/2 teaspoon baking powder
1 cup blueberries
zest from 1 lemon
For the frosting;
4 oz. cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
1/2 tablespoon vanilla
2 tablespoons milk
Juice from 1 lemon
6-7 cups of powdered sugar
Frosting recipe adapted from Rose Bakes
For the cupcakes;
Follow the directions on the back of the box, but add 1/2 teaspoon baking powder, and lemon zest. Mix well.
I cheated and just used a cake mix, but adding baking powder helps make sure the cupcakes are extra fluffy.
Carefully fold in blueberries, making sure not to crush them.
Bake according to the directions on the back of the box.
Easy, right?!
For the frosting;
Cream together the cream cheese, butter and vanilla till nice and fluffy.
Add the milk. lemon and 3 cups of powdered sugar. Mix until combined. Add more powdered sugar, one cup at a time, till desired consistency. Mine was pretty smooth, but thick enough to be piped out and could hold it's form, which was at about 7 cups of powdered sugar.
To dress the cupcakes I just piped out the frosting using a star tip. and then topped each cupcake with a few blueberries.
With cream cheese frosting I am usually fearful that they will be too heavy on the cream cheese but this one is perfect! These are so light and airy, I am pretty sure I ate 4 of them in one sitting! Oopse! They are so good! Everyone will love them, and they look cute too!
Enjoy!
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