LEMON-BLUEBERRY CUPCAKES

Lemon-Blueberry Cupcakes image

An easy recipe which starts out with a cake mix. Everyone will think you spent hours making these cupcakes!

Provided by Yoly

Time 1h5m

Yield 18

Number Of Ingredients 14

Ingredients

1 (15.25 ounce) package lemon cake mix, divided
¾ cup milk
4 ounces Neufchâtel cheese, softened
¼ cup freshly squeezed lemon juice
2 large eggs, at room temperature
1 tablespoon lemon zest
1 cup blueberries
¾ cup unsalted butter, softened
1 tablespoon lemon zest
2 ½ cups powdered sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon heavy whipping cream
1 teaspoon lemon extract
18 fresh blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Prepare cupcakes: Set aside 1 tablespoon cake mix. Place remaining cake mix in a large bowl with milk, Neufchâtel cheese, eggs, and lemon zest; beat with an electric mixer for 3 minutes.
Place blueberries in a small bowl and sprinkle reserved cake mix over top; toss until coated. Fold berries into the cake batter.
Fill the prepared liners 3/4 full with batter.
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 20 minutes. Set on a wire rack and let cool completely, about 30 minutes.
While the cupcakes are cooling, prepare frosting: Whip butter and lemon zest with an electric mixer until well combined. Add powdered sugar, lemon juice, cream, and lemon extract; whip until fluffy, 4 to 5 minutes.
Transfer frosting to a piping bag and frost cooled cupcakes. Top each with a single blueberry.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 36.7 g, Cholesterol 54 mg, Fat 13.1 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 7.3 g, Sodium 212.5 mg