lemon blueberry cupcakes

Name: Lemon Blueberry Cupcakes
Prep time: 30 min
Cook time: 35 min
Yield: 24
Cuisine: American
Ingredients: ## CUPCAKES; 1 box(es) lemon cake mix (i use super moist); 2 cup(s) fresh or frozen blueberries; 3/4 cup(s) water; 1/3 cup(s) vegtable oil; 1 tablespoon(s) lemon extract (or lemon zest if you prefer); 2 large eggs; 3 ounce(s) whipped cream cheese(or cream cheese softened); ## FROSTING & GARNISH; 2 1/2 cup(s) powdered sugar; 3/4 cup(s) unsalted butter, softened; 1 teaspoon(s) lemon extract(or lemon zest if you prefer); 1/8 teaspoon(s) salt; 2 teaspoon(s) pure vanilla extract; 1 tablespoon(s) regular milk (i use almond milk) add more by tbsp as needed to thicken your icing; 1 cup(s) blueberries & lemon zest for garnish(optional)

(2 RATINGS)

184 Pinches

Janet Migliaccio

Palestine, TX

Updated on May 6, 2011

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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prep time 30 Min

cook time 35 Min

method Bake

yield 24 serving(s)

Ingredients

CUPCAKES
1 box lemon cake mix (i use super moist)
2 cups fresh or frozen blueberries
3/4 cup water
1/3 cup vegtable oil
1 tablespoon lemon extract (or lemon zest if you prefer)
2 large eggs
3 ounces whipped cream cheese(or cream cheese softened)
FROSTING & GARNISH
2 1/2 cups powdered sugar
3/4 cup unsalted butter, softened
1 teaspoon lemon extract(or lemon zest if you prefer)
1/8 teaspoon salt
2 teaspoons pure vanilla extract
1 tablespoon regular milk (i use almond milk) add more by tbsp as needed to thicken your icing
1 cup blueberries & lemon zest for garnish(optional)

How To Make lemon blueberry cupcakes

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.

Step 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)
Step 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).
Step 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.
Step 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.
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