I made about 100 of these delicious little morsels for my band’s CD release party the other night. They were so good and super easy to make! Of course Since I made a huge batch, I just used confectioner’s sugar, but next time I will probably use stevia in the Cream Cheese Frosting.

I have been waiting for the meyer lemons to show up at our local coop, and finally on Wednesday, I saw them…and pounced!

Mini Blueberry and Meyer Lemon Cupcakes 

cupcakes:

zest of one meyer lemon

lemon juice of one meyer lemon, plus water to equal 2/3 cup

1 package Pamela’s Classic Vanilla Cake Mix

3 large eggs

1/3 cup organic canola oil

Preheat oven to 325°. Line mini muffin pans with paper liners. Zest lemon and set aside; squeeze lemon juice into 1 cup measuring cup, and add enough water to equal 2/3 cup. In medium mixing bowl, place cake mix, eggs, oil, lemon zest, lemon juice and water. Beat at medium-low speed 2 minutes. Spoon batter into mini muffin pans filling halfway full. Bake 15-20 minutes until top springs back when touched.

cream cheese icing:

8 ounces cream cheese, room temperature

8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature

1 cup confectioners’ sugar

zest of one meyer lemon

1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla and zest, stir to combine.

Pipe frosting onto the cupcakes, top with a blueberry and enjoy!