Lemon Blueberry Cupcakes

Lemon blueberry cupcakes are the perfect spring & summer treat. Layered with a lemon cream cheese frosting sure to make you fall in love with this cupcake.

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:

You might also enjoy these orange creamsicle cupcakes.

Lemon Blueberry Cupcakes

Author: Sherri @ The Kitchen Prescription (dot) com

Prep time: 1 hour 30 mins

Cook time: 12 mins

Total time: 1 hour 42 mins

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
• 1/3 cup vegetable oil
• 1 1/3 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 2/3 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