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Lemon-Blueberry Cupcakes

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

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

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.
  • 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 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.
  • 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.
  • 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.

Lemon-Blueberry Cupcakes

EXPERT TIPS

Expert Tips

Unsalted butter tastes a little sweeter than the more common salted butter. We added the coarse salt for small bursts of saltiness to complement the sweetness of the other ingredients and to bring out the lemon flavor. If you don't have unsalted butter, salted butter can be used and omit the kosher salt.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
230
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
180mg
180%;
Total Carbohydrate
30g
30%
(Dietary Fiber
0g
0%
  Sugars
22g
22%
),
Protein
1g
1%
;
% 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 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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