Lemon Blueberry Cupcakes
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- 1 box
- lemon cake mix (i use super moist)
- 2 c
- fresh or frozen blueberries
- 3/4 c
- 1/3 c
- vegtable oil
- 1 Tbsp
- lemon extract (or lemon zest if you prefer)
- 2 large
- 3 oz
- whipped cream cheese(or cream cheese softened)
- 2 1/2 c
- powdered sugar
- 3/4 c
- unsalted butter, softened
- 1 tsp
- lemon extract(or lemon zest if you prefer)
- 1/8 tsp
- 2 tsp
- pure vanilla extract
- 1 Tbsp
- regular milk (i use almond milk) add more by tbsp as needed to thicken your icing
- 1 c
- blueberries & lemon zest for garnish(optional)
FROSTING & GARNISH
1Heat oven to 375°F for shiny metal pans (or 350°F for dark or nonstick pans). Place liners in 24 muffin cups.
2In small bowl, gently toss 2 tablespoons of the dry cake mix with 2 cups blueberries to coat; set aside. (This keeps the blueberries from sinking to the bottom of the mixture helps them to mix more evenly into your cupcakes)
3In large bowl, beat remaining cake mix, water, oil, lemon extract, eggs and cream cheese with electric mixer until smooth about 2 minutes. Fold the blueberry mixture into batter. Divide batter evenly among muffin cups(about 2/3 full).
4Bake 18 to 22 minutes until tops are light golden brown or toothpick inserted in middle comes out clean. Cool about 5 minutes then remove from pan to wire rack and allow to cool completely before icing, about 1 hour.
5For Icing: In medium bowl beat powdered sugar, unsalted butter, 1 teaspoon lemon extract, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, add more milk by teaspoonfuls if needed. Then frost your cupcakes. Garnish with blueberries and lemon peel for a lovely fancy look. If you make the icing ahead of time store in airtight container at room temperature to keep from hardening.