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!
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.