Lemon Blueberry Cupcakes Recipe

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Lemon Blueberry Cupcakes

Janet Migliaccio

By
@Janet903

This is requested from me at nearly every family gathering. I stumbled on this recipe a long time ago & thought it sounded different so wanted to try it. I always have to make extra icing because I have a devil of a time keeping the kids out of it long enough to get it on the cupcakes!


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Comments:

Serves:

24

Prep:

30 Min

Cook:

35 Min

Method:

Bake

Ingredients

CUPCAKES

1 box
lemon cake mix (i use super moist)
2 c
fresh or frozen blueberries
3/4 c
water
1/3 c
vegtable oil
1 Tbsp
lemon extract (or lemon zest if you prefer)
2 large
eggs
3 oz
whipped cream cheese(or cream cheese softened)

FROSTING & GARNISH

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
salt
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)

Directions Step-By-Step

1
Heat oven to 375°F for shiny metal pans (or 350°F for dark or nonstick pans). Place liners in 24 muffin cups.
2
In 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)
3
In 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).
4
Bake 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.
5
For 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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #lemon, #blueberry