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Ferrero Rocher Stuffed Chocolate Cupcakes with Chocolate Ganache Frosting

Blueberry Cupcakes with Lemon Cream Cheese Frosting

These blueberry cupcakes with lemon cream cheese frosting are so quick and easy to make, not to mention delicious!
Course Desserts
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24


  • 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


  • 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.