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Lemon Blueberry Cupcakes

We went blueberry picking today, and I needed something to do with 5 lbs of blueberries. So, cupcakes! I used this recipe from The Recipe Critic

Ingredients: (see the below for frosting ingredients)


  • 1 1/4 cup Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 large Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 1/2 tsp Vanilla Extract
  • zest of 1 Lemon
  • 2 TBSP fresh Lemon juice
  • 1 cup fresh Blueberries


  • Preheat oven to 350 F. Line cupcake pan with cupcake liners.
  • In a medium bowl sift together Flour, Baking Powder, Baking Soda, and Salt
  • In a large mixing bowl beat Eggs ad SugarĀ  on medium speed for about 2 minutes until light and creamy
  • Add in Butter and Vanilla Extract and beat on low for about 1 minute, until well blended.
  • Add in the dry ingredients continuing to beat on low speed until just incorporated. Don’t over-mix!
  • Add Sour Cream, Lemon Zest, and Lemon Juice and beat until smooth.
  • Fold in the blueberries.
  • Fill cupcake liners 3/4 of the way full with batter.
  • Bake for approximately 20 minutes until a toothpick comes out clean.

Lemon Buttercream Frosting:


  • 1 cup (2 sticks) Unsalted Butter, softened
  • 300 g (2 1/2 cups) powdered sugar
  • 1/4 tsp Vanilla Extract
  • 1 TBSP Lemon Juice
  • 1 TBSP Heavy Cream


  • Beat Butter on medium speed for approximately 30 seconds, until creamy
  • Add in Powdered Sugar, Vanilla Extract, Lemon Juice, and Heavy Cream. Beat on high speed for 3-5 minutes until light and fluffy.
  • Frost cupcakes using a piping bag.

Funfetti Cake Bars

This recipe is so so simple, but so tasty. Funfetti cake has always been my favorite.


  • 1 box Funfetti cake mix
  • 2 large Eggs
  • 8 TBSP Butter, softened
  • 1 container Pink Funfetti Icing


  • Preheat oven to 375 F, grease a 13×9 in pan
  • In a large bowl, mix together cake mix, eggs, and butter.
  • Pour into greased pan.
  • Bake 12-15 minutes.
  • Ice when cooled.