Lemon Blueberry Cupcakes
Make these refreshing and moist Lemon Blueberry cupcakes using a cake box mix.
Equipment
- 1 electric mixer
- Cupcake pan
- 1 ice cream Scoop
- cupcake liners
- Piping bags
- Couplers
Ingredients
Lemon Blueberry Cake Recipe
- 1 box Duncan Hines Lemon Cake Mix
- 3 eggs
- 1 cup milk
- 1 cup mayonnaise
- 1 tsp Fresh Lemon juice
- 1 tsp Fresh Lemon zest
- 1 tsp Pure vanilla extract
- 1 tbsp flour
- 1 cup fresh blueberries
Lemon Buttercream Recipe
- 2 sticks softened butter
- 3 1/2 cups confectioners/powdered sugar
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice and lemon zest
- 1 -2 tbsp milk
Instructions
- Into a mixer, add cake mix and all ingredients, minus the blueberries. Mix for about 2 minutes until well combined.
- In a separate bowl, add 1 Tablespoon of flour to 1 cup of fresh blueberries and toss to coat. Gently fold the blueberries into the mixed cake batter.
- Scoop the batter into the cupcake liners to about 2/3 full. Bake at 350 degrees for 18-20 minutes. Set on a cooling rack to cool.
How to make Lemon Buttercream Icing
- Add the softened butter into a mixer and blend until creamy.
- Add the confectioner/powdered sugar 1 cup at a time until well blended. The icing will be thick.
- Next, add the vanilla, lemon juice, lemon zest and milk. Mix for 5-7 minutes until light and fluffy.
How to apply Lemon Buttercream Icing to your cupcakes for a more professional look.
- To give your cupcakes a more professional look, use a piping bag and a piping tip of your choice. For these cupcakes, I just used a coupler and piped in a swirling motion. Add some fresh blueberries on top to take it up a notch. You can also grate some lemon zest on top too for added color and flavor.