I’m a southern California girl. I was born in Mission Viejo near Laguna Beach. I left when I was about 12 and headed to the melting pot known as Florida. I loved my little hometown. From what I remember, it was fabulous. I was barely a tween, but I had good memories. In my profession I meet people from all over the world. So whenever I come across a southern Californian, I’m excited and tell them I’m from little Mission Viejo. Quite often, I get a little smirk or chuckle. A little confused, I finally asked what was so funny. Let’s just say Mission Viejo is New Jersey and Laguna Beach is New York.
So although I was born in the west, my allegiance is to the east. Specifically the south. I love all things southern. Sweet tea, corn bread, pies, fried chicken…I could go on and on. And yes, I’m in Florida. A state where so many argue that it’s not part of the bible belt, so it’s not really “southern”. I say whatever to those people! If the state serves sweet tea in their restaurants, its in the bible belt! So here are some Blueberry Cornbread Cupcakes to commemorate my love for the south.
I adapted the recipe from Daily Dish Recipes. I added sour cream and more sugar to make it more of a cake then a cornbread. The result is a sweet, comforting, moist cupcake without the tell tale grit of cornbread. You still get the flavor from the cornmeal, but a much lighter cupcake. Inside is a blueberry filling made from fresh blueberries and the frosting is a super zingy, scrumptious lemon butter cream frosting. The frosting came from The Kitchen Magpie. This cupcake is killer and I’m so excited to share it with you! Last week I made some Strawberry Cupcakes with Mascarpone Frosting and Basil Sugar, but I can honestly say these southern little beauties are my favorite so far.