Lemon-Blueberry 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

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 (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.