- 24
- 25 mins
- 26 mins
Ingredients
- 1 box Betty Crocker® SuperMoist® lemon cake mix
- 1 1/2 cups fresh blueberries
- 3/4 cup water
- 1/3 cup vegetable oil
- 1 tablespoon grated lemon peel
- 2 eggs
- 1 package (3 oz) cream cheese, softened
- Frosting and Garnish
- 2 1/2 cups powdered sugar
- 3/4 cup unsalted butter, softened
- 1 teaspoon grated lemon peel
- 1/2 teaspoon kosher (coarse) salt
- 1 1/4 teaspoons vanilla
- 1 tablespoon milk
- 1 cup fresh blueberries
- Lemon peel, if desired
- Fresh mint leaves, if desired
Preparation
Step 1
1 Heat oven to 375°F for shiny metal pans (or 350°F 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.