Lemon-Blueberry Cupcakes

(9)
3 reviews.
  • 25 min prep time
  • 1 hr 55 min total time
  • 16 ingredients
  • 24 servings

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

Directions

  1. 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. 2 In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
  3. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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