The combination of tart lemon and juicy blueberries make great cupcakes even better!
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Lemon-Blueberry Cupcakes
- Prep Time 25 min
- Total 1 hr 55 min
- Servings 24
- Ingredients 16
Ingredients
Cupcakes
- 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
- 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
Instructions
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Step1Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
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Step3In 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.
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Step4Bake 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.
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Step5In 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
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
- tip 1
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