Lemon-Blueberry Cupcakes

The combination of tart lemon and juicy blueberries make great cupcakes even better! ...MORE + LESS -

Cupcakes

1 box Betty Crocker* SuperMoist* Lemon Cake Mix

1 1/2 cups (375 mL) fresh blueberries

3/4 cup (175 mL) water

1/3 cup (75 mL) vegetable oil

1 tbsp (15 mL) grated lemon peel

2 eggs

125 g (half 250g pkg) cream cheese, softened

Frosting and Garnish

2 1/2 cups (625 mL) icing sugar

3/4 cup (175 mL) unsalted butter, softened

1 tsp (5 mL) grated lemon peel

1/2 tsp (2 mL) kosher (coarse) salt

1 1/4 tsp (6 mL) vanilla

1 tbsp (15 mL) milk

1 cup (250 mL) fresh blueberries

Lemon peel (optional)

Fresh mint leaves (optional)

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1

Heat oven to 375ºF for shiny metal pans (or 350ºF for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2

In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
3

In large bowl, beat remaining cake mix, water, oil, lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
4

Bake 18 to 22 minutes or until tops are light golden brown. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
5

In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries the lemon peel and mint leaves. Store in airtight container at room temperature.

Did You Know : Unsalted butter tastes a little sweeter than the more common salted butter. We added the coarse salt for small bursts of saltiness to complement the sweetness of the other ingredients and to bring out the lemon flavor. If you don't have unsalted butter, salted butter can be used and omit the kosher salt.