Once upon a time, I made a batch of Blueberry Cupcakes with Lemon Cream Cheese Frosting, and then ate them all. Okay, maybe not all. My husband and toddler were also involved in the mass cupcake consumption in our home. Every last crumb was gone. Because these cupcakes were deliciously soft, moist and comprised of little bursts of blueberry sweetness. May they reside in cupcake heaven happily ever after. Okay that sounds weird, maybe it's the sugar overload talking in me?
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And that's how these Blueberry Cupcakes with Lemon Cream Cheese Frosting were born. I actually thought of making blueberry muffins, but then I decided I wanted to make a recipe that was pretty and delicate, so came in the cupcakes.
Sorry, muffins, you're totally delicious but cupcakes are prettier and more photogenic. 😉
So before you go on to read the recipe, I want to confess something. I'm a cheater. There, I said it. No, not that kind of cheater. 😉 But I sort of used a short cut in this recipe. I used cake mix.
Now, normally I'm all about baking from scratch like these Ooey Gooey Nutella Cookies and Golden Oreo Salted Caramel Mini Cheesecakes. But, sometimes, I like to cheat a bit and use cake mix. However, it's not just cake mix that I used, I added a few ingredients to make it even more delicious!
Here are a few handy tips to keep in mind while making these Blueberry Cupcakes with Lemon Cream Cheese Frosting:
1.) Only use the ingredients I've listed in the recipe card. Please do not add the ingredients that are on the back of the box mix.
2.) The yogurt and buttermilk help to make the cupcakes very moist and also give them a slight tang. It's very easy to make buttermilk at home: 1 cup milk + 1 to 2 tablespoons of white vinegar. Stir and wait for 1-2 minutes. When the milk appears curdled, your buttermilk is ready to be used.
3.) For the cream cheese frosting, I used Philadelphia cream cheese which comes in blocks. Don't use a cream cheese spread because it will thin out the frosting.
4.) The butter for the cream cheese frosting should be at room temperature. If it's too cold or almost melted the frosting will not whip properly. I like to take out the butter from the fridge about thirty minutes before I start baking so that it's at room temperature when I need to use it.
So I hope you enjoy these Blueberry Cupcakes with Lemon Cream Cheese Frosting, and hope that they reminds you of spring, butterflies and blooming flowers.
Don't forget to check out the rest of my fellow Yum of the Month members' recipes right below the recipe.
Blueberry Cupcakes with Lemon Cream Cheese Frosting
- 1 box yellow cake mix you can even use white cake mix, but this is what I had on hand
- 3 eggs
- 1/3 cup oil
- 3/4 cup full fat yogurt
- 1/2 cup buttermilk
- 1 1/2 cups blueberries fresh or frozen
- Lemon Buttercream:
- 1/2 cup butter softened
- 1 package 8 ounce cream cheese
- 2 teaspoons lemon juice
- 3 cups powdered sugar
- Extra blueberries for garnishing
- Preheat oven to 350 F (176 C) and line pans with cupcakes liners.
- For the Cupcakes
- Place the cake mix into a medium bowl and set aside.
- In another bowl combine the eggs, oil, yogurt and buttermilk. Using a hand mixer beat until fully incorporated.
- Add the cake mix and beat on medium speed for 2 minutes. Gently fold in the blueberries by hand.
- Fill cupcake liners 2/3 full and bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Let cool completely at room temperature.
- For the Lemon Cream Cheese Frosting
- Beat butter and cream cheese until smooth.
- Add in lemon juice.
- Add the icing sugar a little at a time and beat until you reach the desired consistency.
- Pipe onto cooled cupcakes and top with fresh berries.