There’s something about summertime that makes me crave lemon desserts. As I type, I have lemon and white chocolate mousse setting in the refrigerator, lemon crinkle cookies on my to-bake list, and at least a few batches of homemade lemon bars under my belt. It helps that my husband and 3 year old daughter love lemon as much as I do. And thank goodness for that or I would probably be a good 15 lbs heavier by now!
My daughter, Olivia, is always asking me to make cupcakes. When she last asked, I was in one of my lemon moods, so I decided to try out lemon cupcakes. I love the combination of lemon and blueberry, and I thought a tangy but sweet cream cheese frosting would be the perfect complement. I took these to daycare for her to share with her friends—there wasn’t a single one left when I picked her up.
Lemon Blueberry Cupcakes
Makes 24 cupcakes
1 box yellow cake mix
Water, vegetable oil, and eggs called for on box
2 tbsp lemon zest
Juice of 1 lemon
1 cup blueberries, plus extra for garnish if desired
Cream Cheese Frosting
16 oz cream cheese, softened
3 cups confectioners’ sugar
1 tsp vanilla
½ cup butter, softened
1. Preheat oven to 350° and line 24 cupcake cups with silicone or paper liners.
2. In a large bowl, mix together the cake batter following the directions on the box. Stir in lemon zest and lemon juice. Gently fold in blueberries.
3. Fill liners ¾ of the way with cake batter and bake for 19-23 minutes.
4. While the cupcakes are baking, cream together the cream cheese and butter for the frosting. Add the vanilla and slowly stir in the confectioners’ sugar. Place in the refrigerator until you’re ready to frost the cupcakes.
5. Allow cupcakes to cool completely before frosting and garnishing with a blueberry.