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Lemon-Blueberry Cupcakes

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

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( 33 Ratings)

33 Ratings

5 Stars 36%

4 Stars 39%

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Member Reviews ( 5 )

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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

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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.

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.

Got questions? Our experts have the answers. Ask Betty now.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 5/30/2012 9:58:31 AM REPORT ABUSE psycho23 said:

Rating:

Made the recipie and the cupcakes turned out great! The icing, however, was a bit of a problem. The butter split from the mix and turned it very grainy. It still tasted good but it was so runny and was more of a freaky glaze. I put in one stick and a half stick of butter which, and my grandmother told me this, seemed to be a lot of butter. I think next time I'll try 3/4 of a stick of butter instead of 3/4 cups. Other than that it still tasted great!

This reply was: Helpful Inspiring

Posted 9/10/2011 10:30:35 AM REPORT ABUSE KatieHolt said:

Rating:

So yummy! I made them mini size to have more servings and everyone loved them.

This reply was: Helpful Inspiring

Posted 8/26/2010 2:33:23 PM REPORT ABUSE pinktenshi said:

Rating:

I made these for my office, and everyone loved them. I had people asking for the recipe. I used a little more lemon peel than the recipe calls for in both the frosting and the cupcake. Delicious. Very moist. Will make again.

This reply was: Helpful Inspiring