Creamy Lemon Cupcakes With Blueberry Frosting
Since I started experimenting with combinations for cupcakes, cakes, and cookies; this has quickly become a favorite around our house! Â My kids all love cupcakes and, with my secret weapon for making the most moist cupcakes ever, they love them for more than just the frosting. Â They love the cupcake too!
Gather your ingredients
- 1 box lemon cake mix
- 1 box lemon instant pudding
- 4 eggs
- 1/2 cup oil
- 1 cup water
- 1 Tbsp lemon juice
- 2 sticks butter
- 8 oz cream cheese
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1.2 oz freeze dried blueberries (You can get these at Whole Foods or Amazon)
Get to mixing
- Mix cake mix, eggs, oil, water and pudding mix together on medium for 2 minutes.
- Fill 24 cupcake cups 1/2 full with batter.
- Bake in oven preheated to 350° for 25-30 minutes or until you can stick a toothpick in the center and it comes out clean.
- Allow cupcakes to cool. Â I always cool them in the refrigerator because that locks in the moisture better than allowing them to cool on the counter top.
- While cupcakes are cooling, pulverize your blueberries in a food processor.
- Mix butter and cream cheese together on low for 1 minute or until well combined.
- Mix powdered sugar into cream cheese mixture 1/2 cup at a time until well blended.
- Add blueberries, lemon juice and vanilla extract to frosting mixture and mix on medium for one minute. Â Scrape the sides of the bowl and mix on medium for one additional minute.
- Add icing to piping bag and pipe onto cupcakes or just spread it with a spoon and enjoy!
