INGREDIENTS
Cupcakes
1
box lemon cake mix with pudding
1 1/2
cups fresh blueberries
1
tablespoon grated lemon peel
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
Fresh mint leaves, if desired
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.
High Altitude (3500-6500 ft)
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