Once upon a time, I made a batch of Blueberry Cupcakes with Lemon Cream Cheese Frosting, and then ate them all. Okay, maybe not all. My husband and toddler were also involved in the mass cupcake consumption in our home. Every last crumb was gone. Because these cupcakes were deliciously soft, moist and comprised of little bursts of blueberry sweetness. May they reside in cupcake heaven happily ever after. Okay that sounds weird, maybe it's the sugar overload talking in me?
My Other Recipes
And that's how these Blueberry Cupcakes with Lemon Cream Cheese Frosting were born. I actually thought of making blueberry muffins, but then I decided I wanted to make a recipe that was pretty and delicate, so came in the cupcakes.
Sorry, muffins, you're totally delicious but cupcakes are prettier and more photogenic. 😉
So before you go on to read the recipe, I want to confess something. I'm a cheater. There, I said it. No, not that kind of cheater. 😉 But I sort of used a short cut in this recipe. I used cake mix.
Now, normally I'm all about baking from scratch like these Ooey Gooey Nutella Cookies and Golden Oreo Salted Caramel Mini Cheesecakes. But, sometimes, I like to cheat a bit and use cake mix. However, it's not just cake mix that I used, I added a few ingredients to make it even more delicious!
Here are a few handy tips to keep in mind while making these Blueberry Cupcakes with Lemon Cream Cheese Frosting:
1.) Only use the ingredients I've listed in the recipe card. Please do not add the ingredients that are on the back of the box mix.
2.) The yogurt and buttermilk help to make the cupcakes very moist and also give them a slight tang. It's very easy to make buttermilk at home: 1 cup milk + 1 to 2 tablespoons of white vinegar. Stir and wait for 1-2 minutes. When the milk appears curdled, your buttermilk is ready to be used.
3.) For the cream cheese frosting, I used Philadelphia cream cheese which comes in blocks. Don't use a cream cheese spread because it will thin out the frosting.
4.) The butter for the cream cheese frosting should be at room temperature. If it's too cold or almost melted the frosting will not whip properly. I like to take out the butter from the fridge about thirty minutes before I start baking so that it's at room temperature when I need to use it.
So I hope you enjoy these Blueberry Cupcakes with Lemon Cream Cheese Frosting, and hope that they reminds you of spring, butterflies and blooming flowers.
Don't forget to check out the rest of my fellow Yum of the Month members' recipes right below the recipe.
Enjoy! 🙂
Blueberry Cupcakes with Lemon Cream Cheese Frosting
Ingredients
- 1 box yellow cake mix you can even use white cake mix, but this is what I had on hand
- 3 eggs
- 1/3 cup oil
- 3/4 cup full fat yogurt
- 1/2 cup buttermilk
- 1 1/2 cups blueberries fresh or frozen
- Lemon Buttercream:
- 1/2 cup butter softened
- 1 package 8 ounce cream cheese
- 2 teaspoons lemon juice
- 3 cups powdered sugar
- Extra blueberries for garnishing
Instructions
- Preheat oven to 350 F (176 C) and line pans with cupcakes liners.
- For the Cupcakes
- Place the cake mix into a medium bowl and set aside.
- In another bowl combine the eggs, oil, yogurt and buttermilk. Using a hand mixer beat until fully incorporated.
- Add the cake mix and beat on medium speed for 2 minutes. Gently fold in the blueberries by hand.
- Fill cupcake liners 2/3 full and bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Let cool completely at room temperature.
- For the Lemon Cream Cheese Frosting
- Beat butter and cream cheese until smooth.
- Add in lemon juice.
- Add the icing sugar a little at a time and beat until you reach the desired consistency.
- Pipe onto cooled cupcakes and top with fresh berries.
I have made these numerous times, both with the frosting and with lemon glaze and they are a hit every time. This is a go-to summer dessert recipe! Excellent!
I've made this recipe many times, sometimes with a lemon glaze instead of the frosting. It's a hit!
These look yummy. Love blueberries and lemon! I just finished the cupcake part and have them cooling. Thought I had filled the liners up to 2/3 full, but they are sinking like a crater in the center of each cupcake. Any ideas for what I may have done wrong? Thanks!
I made these in mini form. They're sooo convenient to pop right in your mouth! The recipe yielded about 72 mini cupcakes so I ended up freezing some. {My mother in law always seems to mention them when we talk! I make them for her as she is elderly now and has trouble in the kitchen.} Do you think that they could be converted to an orange creamsicle flavor too?
I am new to Pinterest and just saw this recipe. What size cake mix did you use? I have seen recipes for 18.25 but can only find a 15.25.
I think that size should be okay Linda!
Made these several times. So yummy!
I made these last year for a widow's tea I was hosting, and I'm making again this weekend for a ladies luncheon. They are so moist and yummy! Thank you for sharing this recipe. Everyone raves about them when they eat them!
Thanks for the lovely feedback Becky! Glad you like them 🙂
Hi, I live in the UK. What is the weight of the flour in the cake box?
It seems we don’t have the same measurements here.
Thank you
Doesn't look like any answer was given when asked about freezing.......I could use that info also.
Both cupcakes and frosting taste amazing! I'm a chocoholic and I would make these over chocolate cupcakes any time! I'm going to search around your site to pick up more gems. Thank you so much!
Thanks Sherilyn! Glad you liked the cupcakes 🙂
Do you need to keep these Refrigerated
It depends on the weather. If it's not too hot then yes they can be kept at room temperature, but if keeping overnight then I would suggest putting them in the fridge!
I am making these for a weekend family reunuion. I plan to make the cupcakes and freeze them. Do you think that I could make the icing the night before, store it in the fridge and then let it come to room temp in the morining and frost them? Thanks, Carol
OH MY YUM!! This recipe is delicious! I made it in the cake form and it turned out awesome!! Will be making this again!
I just got these out of the oven and I'm not serving them until tomorrow. Do I need to refrigerate them until just before I serve them? Just wondering about the cream cheese, butter, blueberries, etc. in them and sitting out on the counter in Tupperware. Oh, and one of them looked a bit lopsided and needed to be tasted. 😉 Sooooooo yum!!!!!
What do I need to adjust for baking these at high altitude? Thanks
can I use a stand mixer? that is what I have to mix things now. please let me know.