White Chocolate Chip Blueberry Cupcakes

 with Lemon Cream Cheese Frosting 

This is a favorite amongst family and friends. I use my special " doctored up" cake mix recipe and add plump blueberries and white chocolate chips. I top it off with a luscious lemon cream cheese frosting. These cupcakes are light and moist with sweetness from the white chocolate chips, yet some tartness from the blueberries. Then the creaminess from the frosting tops it all off perfectly. This frosting is great with strawberries too.  You'll want to make these over and over again !



" Doctored up " White Cake 


1 Box white cake mix ( NOT the one with pudding in the mix )
1 C Flour
1 C Sugar
1 1/2 C water
1 TBLSP Vanilla extract
1/2 C ( one stick ) melted, and cooled,  butter
4 eggs
1 C sour cream
1 bag white chocolate chips
2 C blueberries fresh or frozen ( 2 Tblspn flour )

Lemon Cream Cheese Frosting 

1 stick softened butter
1 package of softened cream cheese
6 cups powdered sugar
1/4 c lemon juice
1 TBLSPN Vanilla
 the zest of one lemon
1/4 C Milk or whipping cream

Directions 

Preheat oven to 335* F

Add all wet ingredients to your mixer or mixing bowl.
Mix until all are well incorporated.
Then add dry ingredients, cake mix, flour, and sugar.
Mix on med/high for 3-5 min.
Don't forget to scrape the bowl and make sure there is nothing stuck at the bottom. In separate bowls, toss blueberries and white chocolate chips with flour .
 Then using a wooden spoon or spatula, gently fold in blueberries and white chocolate chips .

In paper lined cupcake tins, scoop( with an ice cream scoop ) the batter into cupcake tins. Make sure there is an even amount in each cupcake tin.

Bake at 335*F  for 25-30 min until golden on top.
Let cool on a cooling rack.

While the cupcakes are cooling make the frosting !
Using your kitchen aide or hand held mixer- I use the whipping attachment on my kitchen aide, regular beaters for hand held mixer.
Cream together softened butter and softened cream cheese. Add lemon juice, vanilla, and lemon zest. Slowly add powdered sugar and small amounts of milk or whipping cream to moisten, until all are incorporated. We are looking for a frosting that is stiff enough to stand on it's own, but not too dry. Refrigerate for 10-15 min.

Once cupcakes are completely cooled, frost cupcakes !! You can use a piping bag and a large tip to make it pretty or you can just slather on that frosting with a spatula or butter knife.  Add a few blueberries and lemon zest to decorate.

P.S. Leftover frosting is amazing on graham crackers and with fresh berries !