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lemon blueberry cupcake

Lemon Blueberry Cupcakes

Make these refreshing and moist Lemon Blueberry cupcakes using a cake box mix.
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Prep Time 25 minutes
Cook Time 18 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 electric mixer
  • Cupcake pan
  • 1 ice cream Scoop
  • cupcake liners
  • Piping bags
  • Couplers

Method
 

  1. Into a mixer, add cake mix and all ingredients, minus the blueberries. Mix for about 2 minutes until well combined.
  2. 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.
  3. 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
  1. Add the softened butter into a mixer and blend until creamy.
  2. Add the confectioner/powdered sugar 1 cup at a time until well blended. The icing will be thick.
  3. 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.
  1. 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.