Lemon Blueberry Cupcakes
These Lemon Blueberry Cupcakes are perfect for any celebration and are so simple to make. Whether it’s a birthday party or just getting the family together for dessert, these easy cupcakes will be a great dessert for every day!
I have to admit…I have always LOVED baking, but lately, I have not had as much time to bake as I would like. It’s always a load (or 5) of laundry, emails, soccer practice drop offs, and a to-do list as long as Rapunzel’s hair! ;) But I have been trying so hard to make time to bake lately because I love being able to include the kids in on the fun! Claire is becoming very passionate about baking, just like her mama. ;) Who else loves baking memories with their children? It’s the best!
I think I may have cracked the code… I remember when I was in my late teens and learned about Sandra Lee and her semi-homemade recipes. Knowing I could make a recipe by marrying a few ingredients together made baking not only approachable but easily achievable! Fast forward a decade and then some later, and I still have those moments of wanting to bake but I’m not always able to do so from scratch. Who’s with me?!
I realize there is a good chance A LOT of you out there reading this blog post are in the same season of life I am in – busy, racing against the clock but wanting to bake things with a homemade touch! You crave making recipes but need – fast, easy and good recipes to depend on, right?! Maybe it’s for the every day or maybe it’s one of your most memorable upcoming occasions. I hear you! Kicking off this year, I am going to put a larger focus on EASY and semi-homemade recipes – because it’s something I am NEEDING more of in our own house. Done is better than perfect, right?! And honestly, my kids don’t usually notice the difference. They just love to make things with me!
Easy Cupcake Recipe
Cake box recipes are SO fun and easy! Don’t get me wrong, I have had MANY of my bakery days where I have made more cupcakes that I can count from scratch. But when my mother in-law’s birthday hit, I knew I wanted to make a dessert that was not only yummy, but something quick to make!
For this recipe, you will need 1 box of Lemon Cake Mix, ¾ cups of water, 1/3 cup of vegetable oil, 2 eggs, 1 teaspoon of vanilla extract, 1 tablespoon of grated lemon peel, 1 package of softened cream cheese, and 1 1/3 cups of fresh blueberries.
How to Make Cupcakes
First, preheat your oven to 375 degrees. While you are waiting for the oven to heat up, put your paper baking cups in the muffin cups on the baking pan. Then, get a bowl and fill it with two tablespoons of dry cake mix and 1 1/2 half cups of blueberries. Coat the blueberries in the dry cake mix and put the bowl to the side. In another bowl, pour in the cake mix and add water, eggs, cream cheese, oil, and 1 tablespoon of grated lemon peel. Mix these ingredients together using an electric mixer. Using the mixer, put it on a low speed for 30 seconds, then a medium speed for 2 minutes. After mixing, add the coated blueberries into the batter and then pour the batter into the muffin cups. These cupcakes should bake for about 17 to 23 minutes, or until you can see the tops are a golden brown color. I like to check the cupcakes with a toothpick to make sure it comes out clean. The toothpick test always works! Then let the cupcakes cool before putting on the frosting.
How to Zest a Lemon
Adding lemon zest to your box cake mix recipe really brings out the extra lemon flavor, which complements the freshly added blueberries perfectly! To zest a lemon, all you need to do is get a grater and rub the lemon against the blades so the peel starts coming off. That’s it! Super simple and SUPER yummy!
How to Make Frosting
This frosting recipe is perfect for the cupcakes – I think they complement each other amazingly! You can make the frosting while the cupcakes are baking. The ingredients you’ll need for this recipe are 1 stick of unsalted butter (room temperature), 1/3 teaspoon of vanilla extract, a 10 ounce block of full fat cream cheese, 1 tablespoon of lemon extract, 4 cups of powdered sugar, and 2 tablespoons of squeezed lemon juice. First you need to use a mixer (either hand held or a standing mixer) and on a low speed, use the mixer beat the butter and cream cheese together. Once the mix is creamy, add 1 cup powdered sugar and keep mixing. After this mix is fluffy, add lemon extract, lemon juice, and vanilla extract and keep mixing. Continue to add more of the powdered sugar to make it thicker and able to be spread.
How to Frost Cupcakes
Once the cupcakes are cool enough for the frosting, pipe the frosting on top and add blueberries. Then pop the cupcakes back in the refrigerator so the frosting will hold it shape. And just like that they are done! Such an easy recipe!
These were such a hit and everyone loved them. The cupcakes were not too sweet and almost reminded me of a muffin, which complemented the frosting perfectly. The frosting was on the sweeter side, so it makes for the perfect combo. With a whole lot of family over, we ran out of 24 cupcakes in 3 days!!! I have to admit I ate 8 of these over the past 8 days so I can truly vouch for these cupcakes. ;) What’s coming up on your calendar that you’re you going to make these Lemon Blueberry Cupcakes for? Let me know in the comments below!!
Lemon Blueberry Cupcakes
- 1 box Lemon Cake Mix
- 1 1/3 cups fresh blueberries
- 3/4 cup water
- 1/3 cup vegetable oil
- 1 tablespoon grated lemon peel
- 1 teaspoon vanilla
- 2 eggs
- 1 package cream cheese softened
Lemon Cream Cheese Frosting
- 10 ounce block cream cheese slightly cold
- 1/2 cup unsalted butter room temperature
- 4 cups powdered sugar
- Squeeze 2 tablespoons lemon into frosting
- 1 tablespoon lemon extract
- 1/3 teaspoon vanilla extract
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in muffin cups.
- In a small bowl, gently toss 2 tablespoons of dry cake mix with 1 1/2 cups blueberries to coat and set aside.
- In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese with an electric mixer on low and then on medium for 2 minutes, scraping the bowl along the way. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
- 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.
Lemon Cream Cheese Frosting
- In a medium bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on low speed until smooth and creamy.
- Reduce speed to low and slowly add in the powdered sugar and lemon juice, beating until light and fluffy, about 3 minutes. Add in the vanilla extract, lemon juice, and lemon extract. If the consistency is too thin, add a small amount of powdered sugar to thicken. The frosting should be creamy and spreadable, but also thick enough to hold its shape.
- Stick frosting in freezer for approximately 30 minutes prior to adding it to your piping bag so that it becomes thick enough to hold its shape.
- Pipe on cooled cupcakes and top each cupcake with a blueberry.