On a recent trip to a restaurant at Walt Disney World, I ate a blueberry pastry that was part muffin, part cupcake. I even asked the Chef what he called it and it was just a blueberry mini cake to him. So what does one call a muffin/cupcake? A Mupcake? A Cuffin? I guess it’s a Blueberry Muffin Cupcake.
What I really loved about this Mupcake was the fresh blueberry “surprise” in the middle of the cake and the cream cheese frosting on top. What could be better than that?
My favorite moments when creating recipes is when I am able to recreate some of the foods I love while eating out and traveling. I think food speaks so much about a culture whether visiting a different city or a new country. And now these Blueberry Muffin Cupcakes remind me of a lunch I had at the Happiest Place on Earth.
So where cupcakes are sweet on the light and fluffy side, muffins are sweetly dense and moist. I think I found a happy medium of both.
I also happen to think that the combination of blueberries and lemon is refreshing and delicious. Sweet and tart. I added lemon zest and lemon juice to cream cheese for the frosting to complement the berries.
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