I made these cupcakes when we celebrated our March birthdays and I have to say that they were quite delicious! They are so refreshing with the tart lemon flavor and sweet with the blueberries…a perfect combination. They are what spring should taste like! I combined a couple of recipes to come up with this one and I think that I will have to save this recipe because my mouth is already watering for more of these just from
writing this post!
- 1 pkg white cake mix
- 1 cup all purpose flour
- 1 cup white sugar
- 1 1/3 cups water
- 1 cup sour cream ( I used light)
- 2 Tablespoons vegetable oil
- 1/2 teaspoon salt
- 1.4 cup fresh squeezed lemon juice
- Zest of 2 lemons
- 4 egg whites
- 1 1/2 cups fresh or frozen blueberries
- 1 1/2 teaspoons flour
- Lemon curd or lemon pie filling
- 1 cup butter softened to room temperature
- 1 cup shortening
- 1 Tablespoon lemon juice
- Zest of 1 lemon
- 3-4 cups powdered sugar (or enough to thicken frosting)
- Milk-if needed
- Preheat oven to 325 degrees F. Line pans with cupcake liners. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, lemon juice, lemon zest, and egg whites. Beat with electric mixer on low until all the ingredients are moistened but some lumps still remain. In a small bowl, gently coat blueberries with 1 1/2 teaspoons flour. Add blueberries to batter and fold in. Use a 1/4 cup measuring cup or a food scoop to fill so that each cupcake is the same size. Bake in preheated oven until top is light golden brown and center comes out clean with a toothpick inserted in the middle. Bake cupcakes for 15-20 minutes. After baking, let cool on wire rack.
- Using a cupcake corer, or a knife, cut center out of each cupcake. Pipe filling in center of each cupcake.
- Frosting: Beat butter and shortening until creamy and smooth. Add lemon juice and zest and combine. Add powdered sugar one cup at a time to get the texture and taste desired. If frosting gets too thick, add milk a teaspoon at a time. Pipe frosting onto cooled filled cupcakes and top with sprinkles and lemon slices, if desired.
These cupcakes are easy to do, even with the filling and they are sooo worth the little bit of extra time that they take to make!
After baking the cupcakes, I put mine in the freezer and flash freeze them, because they are easier to handle and to frost that way.
1. Cut the holes out of the center of your cupcakes. I used a cupcake corer, but you could just use a knife. No one is going to see this because it will be covered with frosting.
2. I bought my lemon curd, but you can just use a lemon pie filling that you make from a boxed pudding mix.
3. Pipe your frosting on or use a knife or spatula and smooth your frosting over the tops of the cupcakes.
4. Sprinkle with sprinkles and top with a lemon slice or a lemon gumdrop. Enjoy!
If I could pass this through the computer to you…I would! Just looking at this picture makes my mouth water and I think that I might need another excuse to make cupcakes!
Here is another fun cupcake recipe in case the Lemon Filled Blueberry ones didn’t entice you enough! :)
Strawberry Lime White Chocolate Cupcakes!
Both of these cupcakes say “Bring Spring On” to me…and I AM READY!
Thanks for Visiting Today, hope you are having a great one!
My mouth is watering. Wouldn’t these be just lovely for Easter, the Strawberry Lime cupcakes as well. Thank you for both these recipes. I’ll be making those fattening St. Patrick’s Day brownies later today. My brother is coming for a visit so I’ll have help eating them.
Bev, just enjoy all those goodies…and then go for a nice long walk! :) That’s what I do to justify my eating habits! Not the best idea, but that is my rationalization!