Blueberry Lemonade Cupcake Recipe

I haven’t posted a recipe in a really long time, huh?  My hubby works a lot….A LOT!  If he isn’t at work at WORK, he is at work at home.  He is also an amazing cook.  I kinda tend to cook the same group of 10 things, hence the lack of blog posted recipes. Because of this, I lean on him for those extra different, new dinners.  With him working so much I’ve had to become a bit adventurous in the kitchen.  David (the hubs) is one of those people that can throw food and spices together and create something worthy of a 5 star fine dining restaurant.  Being married to him for over 9 years now and an avid food network watcher, I’ve learned to be “daring” with food.

Now, this recipe today isn’t “daring” per se but it is delicious!!  I’m simply letting all my awesome readers to stay tuned in….recipes are coming!!!

And now for the recipe!  First, this is a Betty Crocker recipe.

For these DELICIOUS Blueberry Lemonade Cupcakes you will need:

For the cupcakes…

box Betty Crocker® SuperMoist® lemon cake mix
fresh blueberries- 1 1/2 cups
vegetable oil- 1/3 cup
grated lemon peel- 1 tbsp
package of cream cheese- 3 oz, softened
eggs- 2
water- 3/4 cup

For the frosting…

powdered sugar- 2 1/2 cups
unsalted butter, softened- 3/4 cup
grated lemon peel- 1 teaspoon
kosher (coarse) salt- 1/2 teaspoon
vanilla- 1 1/4 teaspoons
milk- 1 tablespoon
fresh blueberries- 1 cup

Now, heat your oven to 375°F (350°F for dark or nonstick pans). Line cupcake liners in your 24 count cupcake pan.  Then, in a bowl  toss 2 tbsp of the dry cake mix with 1 1/2 cups blueberries to coat and set aside. Get out a mixing bowl and  beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Carefully fold in dry mix coated blueberry mixture into batter. Once mixed fill each up 2/3 full.

Bake for about 20 minutes or until toothpick inserted in center comes out clean and the tops are golden brown. Cool 5 minutes then remove from pan to cooling rack. Cool completely for an hour.

To make the frosting, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth. If it needs more milk  add it a teaspoonful at a time. Frost cupcakes with frosting and garnish with fresh blueberries.

They are easy and super delicious.  I would LOVE to know if you give them a try.  Do you have any fun summer desert recipes?  I would love for you to share them with me.

Thanks for stopping by!


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36 thoughts on “Blueberry Lemonade Cupcake Recipe”

  1. Yum-myyy.. I want some too.. 😀 I love the lemonade and blueberry combination.. I used to bake a lot but after having my son I don’t remember if I ever could bake.. I try my hand at desserts and baking now and it’s a fact that I have lost my touch.. My second favorite of the year after your rainbow cake.. 🙂

  2. Thanks for linking to my Our Favorite Things Link Party. Your cupcake look so delicious. My husband loves anything with lemons, I’m going to have to make him these.

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