Lemon Filled Blueberry Cupcakes

By srumbel

A delicious lemon filled blueberry cupcake with a lemon butter cream frosting! The combination of the tart lemons and the sweet blueberries are a match made in heaven
from pinkpolkadotcreations.com

Ingredients

• For the Cake
• 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
• Filling
• Lemon curd or lemon pie filling
• Lemon Butter Cream Frosting
• 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

Preparation

Step 1

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.
Serves 24
beta
calories 421
fat 23g
protein 4g
carbs 52g
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