Lemon Cupcakes with Blueberry Cream Cheese Frosting
I love making these cupcakes when I want something that feels homemade but still simple enough for a weekend treat. These moist lemon and blueberry cupcakes are light, fluffy, and topped with a rich frosting that tastes like a mix between cheesecake and fresh blueberry goodness.
Ingredients
- 1 box lemon cake mix 15–16 oz
- 3 large eggs
- ½ cup vegetable oil
- ¾ cup water
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries
Blueberry Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- ½ cup fresh blueberries
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F and prepare a muffin pan with cupcake liners.
- Mix cake mix, eggs, oil, water, lemon juice, and lemon zest until smooth.
- Fold in blueberries and divide batter into cupcake liners.
- Bake for 18–22 minutes until cooked through. Cool completely.
- Beat cream cheese and butter, then add powdered sugar and blueberries until creamy.
- Frost cupcakes and decorate with fresh blueberries or lemon zest before serving.