Lemon Blueberry Cupcakes Citrus (Print Version)
Moist lemon cupcakes with blueberries, topped with creamy lemon frosting. A bright treat for gatherings.
# Ingredients:
→ Cupcakes
01 -
1 box (15.25 oz) white cake mix, sifted (e.g., Duncan Hines Perfectly Moist)
02 -
1 cup (114g) all-purpose flour
03 -
1 cup (200g) sugar
04 -
1 box (3.4 oz) instant lemon pudding mix (e.g., Jell-O, do not prepare)
05 -
3 large eggs
06 -
1 1/3 cups (322g) water
07 -
1 cup (242g) sour cream, full-fat
08 -
1 tablespoon (12g) lemon extract
09 -
1/2 teaspoon (2g) vanilla extract
10 -
Zest of 1 lemon
11 -
1 cup (150g) blueberries, fresh or frozen
→ Lemon Cream Cheese Frosting
12 -
1 cup (226g) unsalted butter, softened
13 -
16 oz (453g) cream cheese, softened, full-fat
14 -
2 teaspoons (8g) lemon juice (optional)
15 -
1 teaspoon (4g) lemon extract
16 -
Zest of 1 lemon (1 1/2 teaspoons or 3g)
17 -
6 to 6 1/2 cups (690g to 747g) powdered sugar, sifted
# Steps:
01 -
Preheat the oven to 350°F (175°C). Line cupcake pans with cupcake liners.
02 -
In a mixing bowl, whisk together the dry ingredients (cake mix, flour, sugar, and lemon pudding mix) for at least 30 seconds to combine.
03 -
Add eggs, water, sour cream, lemon extract, and vanilla extract to the dry mixture. Mix on medium speed for 1 minute. Scrape the bowl and mix for another minute. If using a hand mixer, mix for an additional 1–2 minutes.
04 -
Divide the batter evenly into the cupcake liners. Place 4–5 blueberries on top of each cupcake. They will sink partially as the cupcakes bake.
05 -
Bake in the preheated oven for approximately 16 minutes or until a toothpick inserted in the center comes out clean with only a few crumbs. Remove cupcakes from the pan after 1–2 minutes and cool on a wire rack.
06 -
Beat the softened butter in a mixing bowl until smooth. Add cream cheese in pieces and mix until fully blended. Add the lemon juice, lemon extract, and lemon zest. Gradually beat in the powdered sugar until the frosting is well combined and smooth.
07 -
Ensure cupcakes are completely cooled. Using a piping bag fitted with a 1M tip, swirl frosting onto each cupcake. Optionally, top each cupcake with a fresh blueberry.
08 -
Refrigerate cupcakes in an airtight container due to the cream cheese frosting. Remove from the refrigerator 1–2 hours before serving to allow them to come to room temperature.
# Notes and Tips:
01 -
Ensure the frosting is chilled for optimal piping consistency. If it softens too much during use, refrigerate briefly to firm it up.