Lemon Blueberry Cupcakes with Lemon Buttercream Frosting

Lemons and Blueberries – a classic union of sweet but tart fruit flavor combined in one light and yummy cupcake. This Lemon Blueberry Cupcake with Lemon Buttercream Frosting recipe is a keeper!

Lemon Blueberry Cupcakes

  • Betty Crocker Super Moist White Cake Mix
  • 1 cup Fresh Blueberries
  • 1/4 cup Powdered Sugar
  • 1/2 cup Oil
  • 3 Eggs
  • 1 cup Milk
  • 1/4 cup Lemon Juice
  • 2 teaspoons Lemon Zest
  • 1 drop Yellow Food Coloring

  1. Juice and zest a large lemon.
  2. Make up the white cake mix according to the directions on the box and replace 1/4 cup of the called for water with the lemon juice and zest.
  3. Added 1 small drop of yellow food coloring to get a more lemon-y look to the mini cakes. (Optional)
  4. Clean and dry Fresh Blueberries and roll in powdered sugar.
  5. Gently fold blueberries into the cupcake batter.
  6. Pour the batter into cupcake liners.
  7. Bake in a 350 degree oven for 18 minutes.
  8. Cool Cupcakes.

  9. Lemon Blueberry Cupcakes