Blueberry Lemonade Cupcakes (Photo: Lindsey Tugman/THV 11 News)
LITTLE ROCK, Ark. (KTHV) -- Deanna Fleming with Catering Creations shared this Betty Crocker recipe for blueberry lemonade cupcakes.
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
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.