Lemon-Blueberry Cupcakes

  • Prep Time 25 min
  • Total 1 hr 55 min
  • Servings 24
  • Ingredients 16

Ingredients

Cupcakes

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

Instructions

  • Step 
    1
    Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
  • Step 
    3
    In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
  • Step 
    4
    Bake 17 to 23 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Step 
    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.

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