Name: Lemon-Blueberry Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 18
Ingredients: Lemon cake mix, divided - 1 (15.25 ounce) package; Milk - ¾ cup; Neufchatel cheese, softened - 4 ounces; Freshly squeezed lemon juice - ¼ cup; Eggs, at room temperature - 2 large; Lemon zest - 1 tablespoon; Blueberries - 1 cup; Unsalted butter, softened - ¾ cup; Lemon zest - 1 tablespoon; Powdered sugar - 2 ½ cups; Freshly squeezed lemon juice - 1 tablespoon; Heavy whipping cream - 1 tablespoon; Lemon extract - 1 teaspoon; Fresh blueberries - 18

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Blueberry Cupcakes

1. Lemon cake mix, divided - 1 (15.25 ounce) package

2. Milk - ¾ cup

3. Neufchatel cheese, softened - 4 ounces

4. Freshly squeezed lemon juice - ¼ cup

5. Eggs, at room temperature - 2 large

6. Lemon zest - 1 tablespoon

7. Blueberries - 1 cup

8. Unsalted butter, softened - ¾ cup

9. Lemon zest - 1 tablespoon

10. Powdered sugar - 2 ½ cups

11. Freshly squeezed lemon juice - 1 tablespoon

12. Heavy whipping cream - 1 tablespoon

13. Lemon extract - 1 teaspoon

14. Fresh blueberries - 18

How to cook deliciously - Lemon-Blueberry Cupcakes

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

2. Stage

Prepare cupcakes: Set aside 1 tablespoon cake mix. Place remaining cake mix in a large bowl with milk, Neufchâtel cheese, eggs, and lemon zest; beat with an electric mixer for 3 minutes.

3. Stage

Place blueberries in a small bowl and sprinkle reserved cake mix over top; toss until coated. Fold berries into the cake batter.

4. Stage

Fill the prepared liners 3/4 full with batter.

5. Stage

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 20 minutes. Set on a wire rack and let cool completely, about 30 minutes.

6. Stage

While the cupcakes are cooling, prepare frosting: Whip butter and lemon zest with an electric mixer until well combined. Add powdered sugar, lemon juice, cream, and lemon extract; whip until fluffy, 4 to 5 minutes.

7. Stage

Transfer frosting to a piping bag and frost cooled cupcakes. Top each with a single blueberry.