Lemon Blueberry Cupcakes
Delightful lemon blueberry cupcakes bursting with fresh flavors. These cupcakes are perfect for any occasion and are topped with a creamy lemon frosting and fresh blueberries.
Ingredients
Cupcakes
- 1 box white cake mix (plus ingredients needed for box mix)
- 2 lemons (zest of 2-3 lemons)
- 2 lemons (juice of 2 lemons)
- 1.5 cups fresh blueberries
- 24 white cupcake liners
Frosting
- 8 oz cream cheese (not fat free, softened)
- 0.5 cup sugar
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 2 cups heavy whipping cream
- 1 piping bag (or gallon zip bag for decorating)
- 1 lemon (zest of 1 lemon)
- 72 blueberries (3 per cupcake)
Instructions
- Add white cupcake liners to cupcake baking pans. Preheat oven as directed on boxed cake mix.
- Zest the lemons, and set aside.
- Prepare the white boxed cake mix as directed on the box. After the cake mix ingredients are combined, add in the lemon zest. Cut the lemons in half, and add the juice of 2 lemons. Beat together until combined.
- Divide cake batter evenly into lined cupcake baking pans.
- Rinse 1 1/2 cups fresh blueberries and pat dry with paper towel. Drop 3-4 blueberries into the batter of each cupcake. Gently press into the batter slightly.
- Bake according to boxed mix instructions for cupcakes. Cool completely before frosting, and store in refrigerator.
Notes
For best results, use high-quality ingredients and don't overbake the cupcakes.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Sodium: 150mg