I was totally inspired by some blueberry cupcakes I saw on The Curvy Carrot. I knew I had the fresh blueberries but did I have everything else? Time to hit the pantry and fridge and see what I could whip up. I have to say, I really love semi homemade baking. I found everything I needed and got to work.
For the cupcakes I found a box of lemon cake mix. Following the ingredients list I made my batter and filled my cupcake tins. In to each batter filled tin I added 3 fresh blueberries and baked.
In the mean time I made the cream cheese frosting.
1 cup (2 sticks) unsalted butter, room temperature
12 ounces (1 and 1/2 bricks) of cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar
3/4 teaspoon vanilla extract
Cream the butter and cream cheese together, I use a hand mixer (still waiting for Santa to fork over the KitchenAid stand mixer..lol). Once combined add the vanilla and then slowly add the powdered sugar. Mix until nice a smooth. If not planning on using the frosting right away, put into the fridge to set up a bit.
Once my cupcakes were out of the oven and cooled I cored each cake. I found a jar of Dickinson's Lemon Curd in the pantry and squealed just a little. I had never used this product before so I gave it a taste test. Heaven! After I came down from the clouds I added a small spoon full to each cored cupcake.
After all the cupcakes where filled I checked on the consistency of my frosting...perfect. I pipped the cream cheese frosting on to each top and garnished with fresh blueberries. This is easily one of my new favorite cupcakes recipes. The tart and sweet combo from the curd and the frosting is like fireworks on your tongue...simply magic! This is delicious, bet you can't eat just one!