Lemon Blueberry Cupcakes Recipe Tastes as Amazing as It Looks

Mary Hawkins Yum!

lemon blueberry cupcakes

Mmm. Even though bathing suit season is right around the corner, it's still next to impossible to give up desserts in favor of looking a bit better on the beach. Especially when the treats you serve up after dinner are light, refreshing, and nothing short of delicious.

Like this decadent Lemon Blueberry Cupcakes recipe from Betty Crocker, for example. Is there any better combination than berry and lemon? They're the perfect pair, and they create such a wonderful flavor explosion for your taste buds. You gotta love a great mix of tart and sweet. (I'm salivating. And I know I'm not the only one.)

While cupcakes are delicious any time of year, this particular recipe seems to be the perfect blend of spring and summer, so it's one you can whip up and enjoy for months to come.

Lemon Blueberry Cupcakes

1 box Betty Crocker® SuperMoist® lemon cake mix
1 1/2 cups fresh blueberries
3/4 cup water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
2 eggs
1 package (3 oz) cream cheese, softened

Frosting and Garnish

2 1/2 cups powdered sugar
3/4 cup unsalted butter, softened
1 teaspoon grated lemon peel
1/2 teaspoon kosher (coarse) salt
1 1/4 teaspoons vanilla
1 tablespoon milk
1 cup fresh blueberries
Lemon peel, if desired
Fresh mint leaves, if desired

Directions

Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.

In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs, and cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 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.

In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla, and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries, the lemon peel, and mint leaves. Store in airtight container at room temperature.

 

Image via DixieBelleCupcakeCafe/Flickr

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