lemon blueberry cupcakes
(2 ratings)
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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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(2 ratings)
yield
24 serving(s)
prep time
30 Min
cook time
35 Min
method
Bake
Ingredients For lemon blueberry cupcakes
- CUPCAKES
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1 boxlemon cake mix (i use super moist)
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2 cfresh or frozen blueberries
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3/4 cwater
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1/3 cvegtable oil
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1 Tbsplemon extract (or lemon zest if you prefer)
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2 lgeggs
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3 ozwhipped cream cheese(or cream cheese softened)
- FROSTING & GARNISH
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2 1/2 cpowdered sugar
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3/4 cunsalted butter, softened
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1 tsplemon extract(or lemon zest if you prefer)
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1/8 tspsalt
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2 tsppure vanilla extract
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1 Tbspregular milk (i use almond milk) add more by tbsp as needed to thicken your icing
-
1 cblueberries & lemon zest for garnish(optional)
How To Make lemon blueberry cupcakes
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1Heat oven to 375°F for shiny metal pans (or 350°F for dark or nonstick pans). Place liners in 24 muffin cups.
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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)
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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).
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lemon Blueberry Cupcakes:
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