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Lemon-Blueberry Cupcakes
Lemon-Blueberry Cupcakes
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Blueberry and lemon zest cake mix cupcakes - a burst of fresh, fruity delight for every celebration.
Ingredients:
  • 1 (15.25 ounce) package lemon cake mix, divided
  • 0.75 cup milk
  • 4 ounces Neufchâtel cheese, softened
  • 0.25 cup freshly squeezed lemon juice
  • 2 large eggs, at room temperature
  • 1 tablespoon lemon zest
  • 1 cup blueberries
  • 0.75 cup unsalted butter, softened
  • 2.5 cups powdered sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon lemon extract
  • 18 fresh blueberries
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare 18 muffin cups by lining them with paper liners.
  • For cupcakes: Reserve 1 tablespoon of cake mix. Combine the rest of the cake mix in a large bowl with milk, Neufchâtel cheese, eggs, and lemon zest; use an electric mixer to beat for 3 minutes.
  • In a small bowl, combine blueberries with reserved cake mix, tossing until coated. Gently fold the coated berries into the cake batter.
  • Fill the liners 3/4 full with batter.
  • Bake in the preheated oven for 15 to 20 minutes until a toothpick inserted in the centers comes out clean. Set on a wire rack to cool completely, about 30 minutes.
  • Once the cupcakes have cooled, make the frosting by combining butter and lemon zest in an electric mixer until well mixed. Add powdered sugar, lemon juice, cream, and lemon extract, and whip for 4 to 5 minutes until fluffy.
  • Pipe the frosting onto the cooled cupcakes and garnish each with a fresh blueberry on top.

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