Celebrating today with these delicious cupcakes that we FINALLY got our building permit! Yippee! We have been working on this permit for over 10 months now and are super excited to get going on building our new home. Fun (& busy) times ahead.  Any tips on being the general on your own home, send them our way 😉 

My inspiration for these cupcakes came when I did a little shopping at Smiths today. I saved over $125 and spent only $98! That’s OVER 50% off again. I am loving Smith’s lately. They have had some great deals that I’ve enjoyed stocking my freezer and food storage with. 

This week they have fresh blackberries for only $0.97 and Country Time Lemonade Powder for only $0.99. I was craving something sweet and decided to play around with a lemonade cupcake. There isn’t anything super fancy about this recipe, but it was really fresh and delicious. Hope you love them and have a great weekend!


Lemonade Cupcakes with Blackberry Buttercream Frosting
  1. 1 white cake mix
  2. 3 oz. lemon or vanilla instant pudding dry mix
  3. 1/2 tsp. salt
  4. 1 1/4 cup water
  5. 1 tsp. lemon extract
  6. 3 eggs
  1. 1/2 cup butter, room temperature
  2. 1/3 cup lemonade powder
  3. 8 oz. blackerberries
  4. 1/2 tsp. salt
  5. 7-8 cups powdered sugar
  6. 1 tsp. lemon extract
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  1. In a mixing bowl, whisk together the cake ingredients until smooth. Preheat the oven to 350 degrees. Put 22-24 muffin liners in a muffin tin. Fill the muffin tins with the batter evenly. Bake the muffins for 15-17 minutes, or until no longer soft in the center.
  2. While the muffins are baking, make the frosting. In a mixing bowl, with an electric mixer, beat together the butter until smooth. Add the blackberries and lemonade powder to the butter and beat. Add the remaining ingredients and continue to beat until light and fluffy.
  3. Once the cupcakes are finished, remove them from the oven and let them cool completely. Frost the cupcakes with the frosting and serve with a fresh blackberry on top for garnish.
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