Lemon-Blueberry Cupcakes

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

  • prep time 25 min
  • total time 1 hr 55 min
  • ingredients 16
  • servings 24

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