Mini Lemon Blueberry Muffin Cakes
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!
- 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
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