We have a winner folks. These cupcakes are truly decadent, light, flavorful, beautiful, sunshine in your mouth wonderful! Everyone who has had one, (and so far that is about 50, (two different times of baking them and taking them to different places) has told me that this is their new favorite flavor of cupcake, or cake, that I have made. The first time i made it, was in a cake with cream cheese frosting for the filling and then wrapped it in whipped cream. As that is, to me, the best way to enjoy anything, (wrapped in whipping cream) these cupcakes just are so light and fluffy, that you could eat 5 of them in one sitting. I wish I could say it is because we have great will power to not do that, but the truth of the matter is, that we are in “stay at home” mode due to the CV. I don’t want to run out of eggs, or flour, which I am being told is very hard to find right now. So thankful I had bought a 10 lb bag of flour last time I went to the store and 36 eggs. Because I make a shake pretty much every morning for breakfast with frozen blueberries I usually always have frozen blueberries in the freezer so when I began to think yesterday what I would bake, these came to mind, as the sun finally came shining through the kitchen window after about eleven days. So in honor of the beautiful sunshine, lemon blueberries were the baked good of the day.
1 Duncan Hines or Pillsbury lemon cake mix
1 small box of lemon instant pudding mix (yesterday I only had french vanilla pudding mix so used that.)
4 eggs, room temperature
1/2 cup oil
1/2 cup water mixed with 1/2 cup lemon juice=1 cup liquid
1 cup frozen blueberries or pint of fresh blueberries, sprinkled with a little flour to keep them from sticking together in batter. (sprinkle about 1/8 cup or 2-3 tablespoons over the blueberries and stir flour to just coat them)
Mix all ingredients, except for blueberries for 2 minutes. Stir in the blueberries just until they are mixed in well. Do not stir much. Using large cookie scoop, fill cupcake liners and bake until the tops of cupcakes still have a little shine. Cupcakes continue to bake because of the hot cupcake pan, so you need to always take them out when there is still a little shine on the top and they are soft to the touch. This keeps you from making a dry cupcake.
Remove from pan and continue until all the batter is used. . This recipe makes 28 cupcakes if you use the large cookie scoop. Cool and Frost.
3 1/2 cups of powdered sugar
1 stick unsalted butter, softened
4 oz cream cheese, softened
Whipping cream to thin or milk if you prefer. Takes only about 1/3 cup , (but add this gradually by tablespoons so it doesn’t get to think) to get frosting to spreading consistency. Add by tablespoon if you need a little more.
Mix all together and continue to mix until frosting is very light and fluffy. Frost cupcakes ( or cake if you have made this into a 9×13 cake). Store in refrigerator, covered.