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Lemon-Blueberry Cupcakes

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For the cupcakes:

    1 box of lemon cake mix with pudding
    1 1/2 cups of  blueberries
    3/4 cup of water
    1/3 cup of vegetable oil
    1 tablespoon of grated lemon peel
    2 eggs
    1 package (3 oz) of softened cream cheese

For the frosting and garnish:

    2 1/2 cups of powdered sugar
    3/4 cup of softened unsalted butter
    1 teaspoon of grated lemon peel
    1/2 teaspoon of kosher salt
    1 1/4 teaspoons of vanilla
    1 tablespoon of milk
      1 cup fresh of blueberries


      Lemon peel


    Fresh mint leaves


  1. Preheat theoven to 375° Fahrenheit. Place the paper baking cup in each of the regular-sized muffin cups.
  2. In one bowl, toss in 2 tablespoons of the dry cake mix with 1 1/2 cups of  blueberries; then have it set aside.
  3. In another bowl, beat the remaining cake mix, water, oil, lemon peel, eggs and cream cheese using an electric mixer running at low speed for half a minute. Beat at medium speed for a few minutes, scraping bowl every now and then. Fold in the blueberry mixture into the batter. Divide batter evenly among the prepared muffin cups.
  4. Bake for 2o minutes or until tops have a light golden brown colour. Cool for several minutes; remove from pan to cooling rack. Cool completely for about an hour.
  5. In a new bowl, beat the powdered sugar, butter, 1 teaspoon of lemon peel, the salt, vanilla and 1 of tablespoon milk on high speed for a few minutes or until the mixture is smooth and blended, adding more milk by teaspoonfuls when needed. Start frosting the cupcakes. Garnish with a cup of blueberries, lemon peel and mint leaves. Store in an air-sealed container at room temperature.

You can find the original recipe here.