Lemon-Blueberry Cupcakes

Lemon-Blueberry Cupcakes

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

Prep Time



Total Time






box Betty Crocker® SuperMoist® lemon cake mix
1 1/2
cups fresh blueberries
cup water
cup vegetable oil
tablespoon grated lemon peel
package (3 oz) cream cheese, softened
Frosting and Garnish
2 1/2
cups powdered sugar
cup unsalted butter, softened
teaspoon grated lemon peel
teaspoon kosher (coarse) salt
1 1/4
teaspoons vanilla
tablespoon milk
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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 230
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 180mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 0g,
    • Sugars 22g),
  • Protein 1g;
Percent Daily Value*:
    • 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.