Lemon-Blueberry Cupcakes

The combination of tart lemon and juicy blueberries make great cupcakes even better!

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Servings 24

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( 9 ) Ratings

9 Ratings

5 Stars 10%

4 Stars 10%

3 Stars 10%

2 Stars 10%

1 Stars

Member Reviews ( 4 )

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ingredients 16
Prep Time 25 min
Total Time 1 hr 55 min

Ingredients

Cupcakes

1: box lemon cake mix with pudding

1 1/2: cups fresh blueberries

3/4: cup water

1/3: cup vegetable oil

1: tablespoon grated lemon peel

2: eggs

1: package (3 oz) cream cheese, softened

Frosting and Garnish

2 1/2: cups powdered sugar

3/4: cup unsalted butter, softened

1: teaspoon grated lemon peel

1/2: teaspoon kosher (coarse) salt

1 1/4: teaspoons vanilla

1: tablespoon milk

1: cup fresh blueberries

: Lemon peel, if desired

: Fresh mint leaves, if desired

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Directions

1 Heat oven to 375°F for shiny metal pans (or 350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2 In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
3 In large bowl, beat remaining cake mix, water, oil, lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
4 Bake 18 to 22 minutes or until tops are light golden brown. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
5 In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries the lemon peel and mint leaves. Store in airtight container at room temperature.

EXPERT TIPS

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Expert Tips

Unsalted butter tastes a little sweeter than the more common salted butter. We added the coarse salt for small bursts of saltiness to complement the sweetness of the other ingredients and to bring out the lemon flavor. If you don't have unsalted butter, salted butter can be used and omit the kosher salt.

For decorative cupcake liners, surf to www.fancyflours.com.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 250
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 6g, 6% Trans Fat 1g 1% ),
Cholesterol: 35mg; 35%;
Sodium: 210mg; 210%;
Total Carbohydrate: 32g; 32%
(Dietary Fiber 0g 0% Sugars 23g 23% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

heenry

report Posted May. 8, 2012 12:11 PM

Just made these over the wkend and they were gone in no time. They were so light and moist, who's to know it was a box mix, will definetly make again and again, and the butter frosting was a notch above the norm, cause of the coarse salt, never thought to use it, a keeper for sure.

like2cookluv2eat

report Posted Apr. 27, 2011 3:12 PM

Awesome video showing techniques! It might sound like I'm a simpleton but I cook a LOT and have actually crushed way too many blueberries trying to wash them by rubbing and lost a bunch down the sink. Why didn't I think of this? Also my batter always turned a weird blue color but not anymore!

Janet903

report Posted Apr. 25, 2011 2:22 PM

I have already made these cupcakes twice and both times had trouble keeping people out of the icing long enough to get it on the cupcakes! Everyone has raved about these cupcakes & I have given out the recipe several times already. I didnt use lemon zest however didnt want to waste the lemon just for a zest so I replaced lemon zest with 1 tsp of lemon extract & it was still ohh soo tasty! Enjoy!

love2quilt2

report Posted Aug. 2, 2010 6:01 PM

Good cupcake. The only change I made was using creme cheese instead of butter in the frosting and that only because I did not take the butter out in time. The cupcakes are actually good without the frosting...like a muffin but not as dense. I am not sure I am completely sold on lemon with blueberries, however I know that many recipes pair the two together.