Lemon Blueberry Cupcakes

Fruit is synonymous with summer. Don’t you think? On a sweltering hot summer day it’s the perfect relief from the heat.  That was the inspiration for these cupcakes. I know what you’re thinking…ummmm it’s a fattening cupcake!

Before you judge hear me out on this.  It’s loaded with blueberries which are one of the highest fruits in antioxidants AND it’s loaded with fresh lemon zest in the cupcake and fresh queezed lemon juice in the frosting. Lemon is clinically known to be a natural fat burner. You can’t lose with this cupcake! (ooor maybe you can.)  Light and refreshing 🙂


Lemon Blueberry Cupcakes
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Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Packed with fresh summer fruity flavor. These lemon blueberry cupcakes are the prefect summer treat.
Ingredients
  • Cupcakes:
  • 1 box Duncan Hines lemon flavor cake mix (if you're not big on boxed mixes then use your from scratch recipe and just add more lemon zest)
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1⅓ cups water
  • lemon zest of 1 lemon (set rest of lemon aside for frosting)
  • 24 cupcake liners
  • 3 cups fresh blueberries (2 cups for cake batter reserve 1 cup for cupcake toppers)
  • Lemon Cream Cheese Butter Cream Frosting:
  • 1 cup salted butter (room temperature)
  • 4 cups confectioners sugar
  • 8 oz. cream cheese (room temperature)
  • 1 teaspoon vanilla extract
  • juice one whole lemon (use the same lemon as above)
Instructions
  1. Pre heat oven to 350 degrees
  2. rinse and dry blueberries with paper towels
  3. mix cake recipe according to directions on box
  4. add lemon zest of 1 whole lemon (set remaining lemon aside for frosting)
  5. Mix slowly using hand mixer or stand mixer
  6. once all ingredients are wet and well mixed fold in two cups blueberries and mix ( on med speed with stand mixer and high speed with hand mixer) until ingredients are well mix and no lumps remain in batter
  7. full ice cream scoop into cupcake liners (or until liners are ⅔ full)
  8. bake at 12 -18 minutes or until toothpick come out clean or cupcake springs back with touch
  9. Cool completely
  10. Lemon Cream Cheese Butter Cream Frosting:
  11. mix butter and cream cheese until smooth
  12. mix in confectioners sugar until incorporated
  13. Add vanilla extract and lemon juice
  14. (if you feel frosting is too wet add a little extra confectioners sugar and add until you get the consistency you want.)
  15. mix ingredients until smooth and fluffy.
  16. Pipe on with large Wilton 1M star tip
  17. top with a blueberry

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8 Comments

  1. avatar

    These would, hands down, be my youngest daughter’s favorite. Your instructions are so clear. I might give these a go!

     
  2. avatar

    Thanks Jean, I think little Pearl will love these.

    I just love lemon desserts.

     
  3. avatar

    It truly is torture looking at these yummy, YUMMY cupcakes. Ahh!

     
  4. avatar

    Thanks Angelia!

     
  5. Pingback: Rose Cake Tutorial | The Kitchen Prescription

  6. avatar
    Ryan Mora

    Superb recipe, i will give it a try with my girl for dinner. Hope i get it right! Cheers

     
  7. avatar

    Great recipe! However, I would suggest only making half the frosting for 24 cupcakes unless you are super fond of icing. I made according to the recipe and loaded the icing on and have at least enough left over for 18 more cupcakes.

     
    • avatar

      Oh Lynn! So sorry about that. I made these so long about, I honestly don’t remember if I had any left over or not. I’ll review the recipe and adjust it accordingly. Thanks for your tip.

       

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