Lemon Blueberry Cupcakes

Delightfully studded with blueberries and infused with the bright zest of lemon, these exquisite cupcakes made from scratch are perfect for any celebratory occasion.

Ingredients

1	(15.25 ounce) package lemon cake mix, divided
¾	cup milk
4	ounces Neufchâtel cheese, softened
¼	cup freshly squeezed lemon juice
2	large eggs, at room temperature
1	tablespoon lemon zest
1	cup blueberries
¾	cup unsalted butter, softened
1	tablespoon lemon zest
2 ½	cups powdered sugar
1	tablespoon freshly squeezed lemon juice
1	tablespoon heavy whipping cream
1	teaspoon lemon extract
18	fresh blueberries

Instructions

• 1. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  2. Prepare the cupcake batter: Reserve 1 tablespoon of the lemon cake mix. In a large bowl, combine the remaining cake mix, milk, softened Neufchâtel cheese, room temperature eggs, and lemon zest. Beat the mixture with an electric mixer for 3 minutes.
  3. In a small bowl, place the blueberries and sprinkle the reserved cake mix over them. Toss the blueberries until they are coated. Gently fold the coated blueberries into the cake batter.
  4. Fill the prepared cupcake liners 3/4 full with the batter.
  5. Bake in the preheated oven until a toothpick inserted in the center of each cupcake comes out clean, approximately 15 to 20 minutes. Allow the cupcakes to cool on a wire rack for about 30 minutes.
  6. While the cupcakes are cooling, prepare the frosting: In a bowl, whip the softened butter and lemon zest together using an electric mixer until well combined. Add the powdered sugar, freshly squeezed lemon juice, cream, and lemon extract. Whip the ingredients until the frosting is light and fluffy, typically 4 to 5 minutes.
  7. Transfer the prepared frosting into a piping bag and frost the cooled cupcakes. Finish by topping each cupcake with a fresh blueberry.

Jul 18, 2024