Lemon-Blueberry Cupcakes
Description
Studded with blueberries and flavored with lots of lemon zest, these simple cake mix cupcakes offer fresh, fruity fun for any occasion.
Ingredients
•
1 (15 1/4 ounce) package lemon cake mix, divided
•
3/4 cup milk
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4 ounces Neufchâtel cheese, softened
•
1/4 cup freshly squeezed lemon juice
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2 large eggs, at room temperature
•
1 tablespoon lemon zest
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1 cup blueberries
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3/4 cup unsalted butter, softened
•
1 tablespoon lemon zest
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2 1/2 cups powdered sugar
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1 tablespoon freshly squeezed lemon juice
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1 tablespoon heavy whipping cream
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1 teaspoon lemon extract
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18 fresh blueberries
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2
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
Place blueberries in a small bowl and sprinkle reserved cake mix over top; toss until coated. Fold berries into the cake batter.
4
Fill the prepared liners 3/4 full with batter.
5
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
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
Transfer frosting to a piping bag and frost cooled cupcakes. Top each with a single blueberry.