lemon blueberry cupecake shots

★★★★★ 1 Review
raeOsunshine avatar
By Rachel Ratliff
from Santa Clarita, CA

These are NOT for kids! There's only a small amount of vodka in each, but some people said they 'could feel it after' or as my Chef said "I noticed a slight elevation in my mood after i ate it" lol

★★★★★ 1 Review
serves 72 mini cupcakes
cook time 15 Min

Ingredients For lemon blueberry cupecake shots

  • BATTER
  • 1 1/2 c
    lemon vodka (i used sky citrus)
  • 6 oz
    dried blueberries
  • 1
    lemon, med size, zested
  • 1 box
    white cake mix with pudding in the mix
  • 1 c
    greek yogurt
  • 1/3 c
    oil
  • 2
    eggs
  • FROSTING
  • 8 Tbsp
    butter, room temperature (1 stick)
  • 3 c
    powdered sugar
  • reserved liquid from blueberries
  • 1/2 lemon's zest
  • juice of 1 lemon
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How To Make lemon blueberry cupecake shots

  • 1
    *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
  • 2
    *day of baking* Drain blueberries, reserving the juices/vodka
  • 3
    preheat oven to 350 degrees, use mini cupcake liners to line mini muffin tins
  • 4
    zest the peel off the lemon, careful not to get the white pith (its yucky), set aside the lemon, divide the zest by half
  • 5
    in mixing bowl, combine cake mix, yogurt, oil, eggs and half the lemon zest. Using mixer, beat on med for 2 min
  • 6
    gently fold in drained blueberries
  • 7
    fill muffin cups 3/4 full. (I found that a small teaspoon was the perfect portion size for my muffin tin)
  • 8
    Bake 15 min, or til tops are slightly golden around the edge and the center springs back when lightly touched
  • 9
    use a toothpick to lossen any stuck spots and to gently remove cakes to cooling rack
  • 10
    re-line pans, repeat steps 7-9 til batter is gone
  • 11
    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
  • 12
    Take the reserved juice/vodka, add more vodka to enhance the lemon flavor and thin down the juice (i didnt measure this part)
  • 13
    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
  • 14
    *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.
  • 15
    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.
  • 16
    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)
  • 17
    Frost cupecakes, chill, uncovered for an hr. Then cover and chill over night. Enjoy!

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