You and I both know that you secretly have beef with one other mom. I have beef with Holly. She doesn’t know about this beef between us, but is persists non the less. And all it comes down to is that my kids like her cooking the same way they like mine. Since they’re polite with other people, they will try things that they would turn their noses up at with me. Next thing you know, they are raving about her cooking. Holly makes the best smashed chicken caesar tacos. Holly’s brisket is so good. Holly’s peach cobbler was the amazing. On and on.
One evening I got a call from my daughter’s boyfriend. He was begging me to make lemon blueberry cupcakes. I don’t love a lemon desserts, so I turned him down and went on with my life.
The next night when he was at our house, he was at our house and went on and on about Holly’s. Lemon Blueberry Cupcakes. Challenge accepted.
I refuse make homemade cake or cupcakes. I take more of a Sandra Lee approach, semi-homemade is good enough for me when it comes to cake-types.
Lemon Blueberry Muffins
Equipment
- Stand Mixer (hand mixer will work as well)
- 2 12-cup muffin pans
- 24 cupcake liners
Ingredients
For the Cupcakes
- 1 box white cake mix any brand
- 1 stick butter melted
- 1 cup milk
- 3 eggs
- 1 cup blueberries frozen or fresh
Lemon Buttercream Frosting
- 2 sticks butter at room temperature
- 4 1/2 cup powdered sugar
- 1 lemon
- 2-4 tbsp heavy whipping cream
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees.
- In a stand mixer with the whisk attachment, add the cake mix, milk and melted better and begin mixing at a low speed.
- As it mixes add in each eggs. Use a rubber scraper to scrape the bowl.
- Once the ingredients are mixed. and batter begins fluffing, remove the bowl from the mixer and fold in the blueberries.
- Place a cupcake liner into each cup of the muffin pans.
- Use a 1/3 cup measuring cup to fill each liner.
- Bake for 15-20 minutes, until the cupcakes spring back when poked.
For the Lemon Buttercream
- In a stand mixer with the whisk attachment, add softened butter. Mix until creamy (about 2 minutes).
- Add 4 cups of powdered sugar, one cup at a time, mixing after each cup and use a rubber scraper to clean the bowl.
- Zest one lemon into the bowl. After zesting, cut the lemon in half and squeeze the juice from on half into the frosting, watching for lemon seeds. Mix for one minute.
- Add 2 tablespoons of heavy whipping cream and mix for one more minute.
- Add remaining powdered sugar and heavy whipping cream until desired consistency is reached.
- Add frosting to a piping bag and pipe onto cooled cupcakes.