Best Lemon Blueberry Cupecake Shots Recipes

LEMON-BLUEBERRY CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
• In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
• Bake 17 to 23 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries, the lemon peel and mint leaves. Store in airtight container at room temperature.

LEMON-BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Prepare cupcakes: Set aside 1 tablespoon cake mix. Place remaining cake mix in a large bowl with milk, Neufchâtel cheese, eggs, and lemon zest; beat with an electric mixer for 3 minutes.
• Place blueberries in a small bowl and sprinkle reserved cake mix over top; toss until coated. Fold berries into the cake batter.
• Fill the prepared liners 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 20 minutes. Set on a wire rack and let cool completely, about 30 minutes.
• While the cupcakes are cooling, prepare frosting: Whip butter and lemon zest with an electric mixer until well combined. Add powdered sugar, lemon juice, cream, and lemon extract; whip until fluffy, 4 to 5 minutes.
• Transfer frosting to a piping bag and frost cooled cupcakes. Top each with a single blueberry.

LEMON BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
• Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
• For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
• Frost the cooled cupcakes with the cream cheese frosting.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

LEMON-BLUEBERRY CUPCAKES WITH CAKE MIX

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.
• Mix blueberries and flour together in a bowl.
• Combine cake mix, water, lemon juice, oil, eggs, and lemon zest in another bowl; mix well. Fold in the floured blueberries until just incorporated. Divide batter evenly between the prepared cupcake tins.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cool before frosting.

LEMON BLUEBERRY CUPECAKE SHOTS

Steps:

• *2-3 days before baking* pour the vodka over the blueberries, covering all the berries. Cover container. Mix them up about once a day, if they soak up all the vodka, add more to cover berries again
• *day of baking* Drain blueberries, reserving the juices/vodka
• preheat oven to 350 degrees, use mini cupcake liners to line mini muffin tins
• zest the peel off the lemon, careful not to get the white pith (its yucky), set aside the lemon, divide the zest by half
• in mixing bowl, combine cake mix, yogurt, oil, eggs and half the lemon zest. Using mixer, beat on med for 2 min
• gently fold in drained blueberries
• fill muffin cups 3/4 full. (I found that a small teaspoon was the perfect portion size for my muffin tin)
• Bake 15 min, or til tops are slightly golden around the edge and the center springs back when lightly touched
• use a toothpick to lossen any stuck spots and to gently remove cakes to cooling rack
• re-line pans, repeat steps 7-9 til batter is gone
• while batchs are baking, take the cooling cakes and poke holes in the tops with a toothpick, careful not to go through the paper bottom
• Take the reserved juice/vodka, add more vodka to enhance the lemon flavor and thin down the juice (i didnt measure this part)
• Gently spoon about half a teaspoonful of boozy juice over each cooled cake, working over the bowl of juice to catch runoffs, wipe bottoms before placeing in container/on sheet pan, chill in fridge about an hr
• *FROSTING* Place the softened butter and lemon zest in a med size bowl and beat with an electic mixer on low speed until fluffy, 30 sec.
• Stop mixer, add 3 cups powdered sugar and about 4-5 tbls vodka/juice,and the juice of the lemon you zested, beating with the mixer on low til all the sugar is incorporated.
• Increase the mixer speed to med, and beat til frosting is light and fluffy, about 1 min. Add more boozy juice if its too stiff. (i used all the juice and added more sugar to thicken. I didnt want to waste that good stuff)
• Frost cupecakes, chill, uncovered for an hr. Then cover and chill over night. Enjoy!