Lemon Blueberry Cupecake Shots

1
Rachel Ratliff

By
@raeOsunshine

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
72 mini cupcakes
Cook:
15 Min

Ingredients

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

How to Make Lemon Blueberry Cupecake Shots

Step-by-Step

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

Printable Recipe Card

About Lemon Blueberry Cupecake Shots

Course/Dish: Cakes, Cocktails