*2-3 days before baking* pour the vodka over the blueberries, covering all the berries. Cover container. Mix them up about once a day, if they soak up all the vodka, add more to cover berries again
*day of baking* Drain blueberries, reserving the juices/vodka
preheat oven to 350 degrees, use mini cupcake liners to line mini muffin tins
zest the peel off the lemon, careful not to get the white pith (its yucky), set aside the lemon, divide the zest by half
in mixing bowl, combine cake mix, yogurt, oil, eggs and half the lemon zest. Using mixer, beat on med for 2 min
gently fold in drained blueberries
fill muffin cups 3/4 full. (I found that a small teaspoon was the perfect portion size for my muffin tin)
Bake 15 min, or til tops are slightly golden around the edge and the center springs back when lightly touched
use a toothpick to lossen any stuck spots and to gently remove cakes to cooling rack
re-line pans, repeat steps 7-9 til batter is gone
while batchs are baking, take the cooling cakes and poke holes in the tops with a toothpick, careful not to go through the paper bottom
Take the reserved juice/vodka, add more vodka to enhance the lemon flavor and thin down the juice (i didnt measure this part)
Gently spoon about half a teaspoonful of boozy juice over each cooled cake, working over the bowl of juice to catch runoffs, wipe bottoms before placeing in container/on sheet pan, chill in fridge about an hr
*FROSTING* Place the softened butter and lemon zest in a med size bowl and beat with an electic mixer on low speed until fluffy, 30 sec.
Stop mixer, add 3 cups powdered sugar and about 4-5 tbls vodka/juice,and the juice of the lemon you zested, beating with the mixer on low til all the sugar is incorporated.
Increase the mixer speed to med, and beat til frosting is light and fluffy, about 1 min. Add more boozy juice if its too stiff. (i used all the juice and added more sugar to thicken. I didnt want to waste that good stuff)
Frost cupecakes, chill, uncovered for an hr. Then cover and chill over night. Enjoy!