Mini Lemon Blueberry Muffin Cakes
As an Amazon Associate I earn from qualifying purchases.
Mini Lemon Blueberry Muffin Cakes are delicious lemon blueberry muffins turned upside down to make sweet treats perfect for Mothers Day, bridal showers and more!
Mini Lemon Blueberry Muffin Cakes
I was on the hunt for some Mother’s Day brunch ideas when I came across these mini blueberry cakes and knew I had to recreate them with a few additional flavor twists added. These mini lemon blueberry muffin cakes are so simple and delicious! They are perfect for Mothers Day, bridal showers and just because. The lemon zest and lemon instant pudding adds a punch of lemony flavor along with the fresh blueberries that are in every bite.
Ingredients needed for Mini Lemon Blueberry Muffin Cakes
- Yellow cake mix
- Lemon Flavor Instant Pudding
- Blueberries
- Lemon zest
- Cream Cheese
- Powdered sugar
- Milk
- Edible flower decorations, we love this daisy flower
How to make Mini Lemon Blueberry Muffin Cakes
- Preheat oven to 375ºF and lightly grease (2) 12 muffin pan trays.
- Reserve 1 Tbsp. dry cake mix. Use remaining cake mix to prepare batter as directed on package.
- Add dry pudding mix; beat 2 min. Toss blueberries with reserved cake mix; stir into batter.
- Spoon into muffin pan cups.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; turn cupcakes upside-down and cool completely.
- Beat cream cheese, powdered sugar and milk in small bow. Stir in your favorite shades of food coloring. Spoon carefully over cupcakes and set up slightly.
- Top with candy flower
*Note* the cream cheese icing doesn’t harden so you will not want to stack your mini muffin cakes on top of each other.
For more delicious Mothers Day Brunch Ideas try some of these:
- Lemon Raspberry Waffles
- Mother’s Day Brunch Ideas
- Mini Lemon Donuts
- Lemon Coconut Poppyseed Waffles
- Blueberry Greek Yogurt Muffins
- Baked Oatmeal
Mini Lemon Blueberry Muffin Cakes
Ingredients
- 1 box yellow or white cake mix
- 1 pkg (3.5 ounce) Lemon instant pudding
- zest of one lemon
- 1 cup blueberries
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- milk, 1 TBSP at a time
Instructions
- Preheat oven to 375ºF and lightly grease (2) 12 muffin pan trays.Reserve 1 Tbsp. dry cake mix.
- Use remaining cake mix to prepare batter as directed on package.Add dry pudding mix; beat 2 min.
- Toss blueberries with reserved cake mix; stir into batter.Spoon into muffin pan cups.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; turn cupcakes upside-down and cool completely.
- Beat cream cheese, powdered sugar and milk in small bow. Stir in your favorite shades of food coloring. Spoon carefully over cupcakes and set up slightly. Top with candy flower
These are SO cute!! The perfect individual sized sweet treat. Love the lemon and blueberry flavors!
I love blueberry and lemon together! This is exactly how I want to start the day.
I love blueberry and lemon together! I love these!
These look like little bites of heaven; perfect for Mother’s Day brunch!
These are amazing!!!!