These Lemon Blueberry Cupcakes are so moist and packed full of lemon flavor! The blueberries and lemon balance out the sweetness making them the perfect combination. You would never believe that they are made from a cake box mix.

These partially homemade Lemon Blueberry Cupcakes will leave you begging for more. Listen, I’m all about making things from scratch, but learning how to dress up a cake box mix is a game changer. It’s not only inexpensive to use, but also saves time in the kitchen. That’s a win win for me!

This recipe starts with Duncan Hines Lemon Supreme cake mix. I add a few extra ingredients to the mix to make it taste as if it’s homemade. Another trick is to pair it with my homemade lemon buttercream icing. I will say that when it comes to the icing, I definitely make my own. The store bought ones tend to taste waxy and in my opinion are not very good.

Here is why you will love these Lemon Blueberry Cupcakes

Easy to make
Moist and fluffy
Refreshing Lemon Flavor
Money and Time Saver
Not too sweet
Crowd Pleaser
Blueberries compliment the lemon flavor perfectly!

Ingredients Needed

Cake Mix – I prefer Duncan Hines mixes because they tend to come out more light and fluffy.
Lemons – Fresh lemon juice and lemon zest are key to get that extra lemon flavor.
Pure Vanilla Extract – I just feel that adding it to the recipe makes it taste more homemade.
Confectioners Sugar– The base for homemade icing.
Butter – For the buttercream icing.
Milk – You can use whatever you prefer. However, I usually use whole milk.
Fresh Blueberries

Supplies Used

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How to make Lemon Blueberry Cupcakes

Begin by adding your cake mix to a mixer. Mix according to the instructions on the cake mix, BUT you will switch out the oil and water. Instead of the oil, add 1 Cup of Mayonnaise. This is the secret to a moist cake. Instead of the water, add 1 Cup of milk. Also, add 1 teaspoon fresh lemon juice and lemon zest. Additionally, add 1 teaspoon of pure vanilla extract. Mix for about 2 minutes until all ingredients are well blended.

Add 1 Tablespoon of flour to 1 Cup of fresh blueberries and toss together. The flour coats the blueberries and helps them to not sink into the bottom of the cupcake. Gently fold them into the cake mix.

blueberries covered with flour to use for baking

Line cupcake pan with liners. Using an ice cream scoop, add the mix to the liners. Of course you don’t have to use an ice cream scoop, but it helps to get equal scoops into each liner. Bake for 18-20 minutes. Set on a cooling rack when done.

ice cream scoop used to place cake mix into cupcake liners

How to make Homemade Lemon Buttercream Icing

Before you begin, you will want to make sure that you have let your butter soften. Add two sticks of softened butter into your mixer and beat until creamy. To that you will add 3 1/2 cups of confectioners sugar, adding about 1 cup at a time until well blended. The icing will be a bit thick. Next, add 1 tsp. of pure vanilla extract, 1 tsp fresh lemon juice, lemon zest and 1-2 Tablespoons of milk. Mix all together for about 5 minutes until the icing is light and fluffy.

A lot of Lemon Blueberry cupcake recipes are made with a Cream Cheese Frosting, but I feel that the Lemon Buttercream pairs very well with the cupcakes. This is a great option if you do not like the flavor of cream cheese.