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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!
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Ingredients

Lemon 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

Instructions

Lemon Cupcakes

  • 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.
Author: Melissa Johnson
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