Who doesn’t love lemon? Lemons are such beautiful multi-taskers. They are wonderful in both sweet and savory cooking and there’s no simpler or more lovely centerpiece than a bowl full of these yellow beauties. I bought a bunch to go with some fresh broccoli…the cupcakes won out. Jake’s guinea pigs, Minnie Pearl and Pepper, are enjoying the broccoli! Here’s what happens when lemon has a crush on blueberry …
Lisa’s Lemon Crush Cupcakes
- Duncan Hines Lemon Supreme Cake Mix
- Two lemons, juiced and zested
- 1/2 cup flour
- 1/3 cup powdered sugar
- 1 cup buttermilk
- 2/3 cup water
- 1 T vanilla
- 1/2 cup white chocolate, melted
- 1/2 cup sour cream
Makes 30 and 10 minis
I added 1 t blueberry jam to the top of each cupcake before baking. Although they looked beautiful, the jam “pooped” out the bottom. Next time, I will try piping it in AFTER baking.
A note about oven temperature. I inadvertently discovered that increasing the oven temp to 375 makes SUCH a difference in the domes.
I finished these with classic cream cheese frosting topped with a variety of sprinkles.