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lemon blueberry cupcakes

(2 ratings)
Janet903 avatar
Recipe by
Janet Migliaccio
@Janet903
Palestine, TX

This is requested from me at nearly every family gathering. I stumbled on this recipe a long time ago & thought it sounded different so wanted to try it. I always have to make extra icing because I have a devil of a time keeping the kids out of it long enough to get it on the cupcakes!

(2 ratings)
yield 24 serving(s)
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For lemon blueberry cupcakes

  • CUPCAKES
  • 1 box
    lemon cake mix (i use super moist)
  • 2 c
    fresh or frozen blueberries
  • 3/4 c
    water
  • 1/3 c
    vegtable oil
  • 1 Tbsp
    lemon extract (or lemon zest if you prefer)
  • 2 lg
    eggs
  • 3 oz
    whipped cream cheese(or cream cheese softened)
  • FROSTING & GARNISH
  • 2 1/2 c
    powdered sugar
  • 3/4 c
    unsalted butter, softened
  • 1 tsp
    lemon extract(or lemon zest if you prefer)
  • 1/8 tsp
    salt
  • 2 tsp
    pure vanilla extract
  • 1 Tbsp
    regular milk (i use almond milk) add more by tbsp as needed to thicken your icing
  • 1 c
    blueberries & lemon zest for garnish(optional)

How To Make lemon blueberry cupcakes

  • 1
    Heat oven to 375°F for shiny metal pans (or 350°F for dark or nonstick pans). Place liners in 24 muffin cups.
  • 2
    In small bowl, gently toss 2 tablespoons of the dry cake mix with 2 cups blueberries to coat; set aside. (This keeps the blueberries from sinking to the bottom of the mixture helps them to mix more evenly into your cupcakes)
  • 3
    In large bowl, beat remaining cake mix, water, oil, lemon extract, eggs and cream cheese with electric mixer until smooth about 2 minutes. Fold the blueberry mixture into batter. Divide batter evenly among muffin cups(about 2/3 full).
  • 4
    Bake 18 to 22 minutes until tops are light golden brown or toothpick inserted in middle comes out clean. Cool about 5 minutes then remove from pan to wire rack and allow to cool completely before icing, about 1 hour.
  • 5
    For Icing: In medium bowl beat powdered sugar, unsalted butter, 1 teaspoon lemon extract, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, add more milk by teaspoonfuls if needed. Then frost your cupcakes. Garnish with blueberries and lemon peel for a lovely fancy look. If you make the icing ahead of time store in airtight container at room temperature to keep from hardening.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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