BLUEBERRY LEMON CUPCAKES
Brighten up your day with lemon zest & fresh blueberries in our new Blueberry Lemon Cupcakes. Your choice of cake mix is the base ingredient for this simple recipe.
The citrus-berry blend mixed with The Toasted Oat Blueberry Cobbler Soft Granola will remind you of a sunny summer day!
- Prep Time10 min
- Cook Time18 min
- Total Time28 min
- 1/2 cup The Toasted Oat Blueberry Cobbler Soft Granola
- 1 gluten-free box vanilla cake mix
- 1/3 cup coconut oil
- 3 eggs
- 1/2 cup buttermilk
- 1 tbsp. lemon zest [Use a vegetable peeler to slice thin strips of lemon rind, removing any white piths.]
- 1 cup fresh blueberries
- 1 cup butter, softened
- 2 tbsp. lemon zest
- 3 cups powdered sugar
- 2-4 tbsp. lemon juice, freshly squeezed
Preheat oven to 400 degrees Fahrenheit. Place liners in cupcake tins & set aside.
In a large bowl, mix together cake mix, oil, eggs, buttermilk & 1 tbsp. lemon zest. Stir until combined. Fold in The Toasted Oat Blueberry Cobbler Soft Granola & fresh blueberries.
Evenly distribute mix to 12 cupcake liners. Bake for 18 minutes, or until a toothpick comes out clean.
Remove from pan and cook completely on a baking rack.
BAKEHOUSE TIP: Carefully flip cupcakes upside down on cooling rack to avoid soggy bottoms.
Once cupcakes are nearly completely cooled, mix together softened butter, 2 tbsp. lemon zest, powder sugar & lemon juice. If icing is too thick, add one more tbsp. lemon juice.
After cupcakes are completely cooled, ice each cupcake using a decorating tip. Top with fresh blueberries & sprinkle with more The Toasted Oat Blueberry Cobbler Soft Granola.
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