Go Back
Print

Lemon Blueberry Muffins

Course Dessert
Prep Time 1 hour
Cook Time 20 minutes

Equipment

  • Stand Mixer (hand mixer will work as well)
  • 2 12-cup muffin pans
  • 24 cupcake liners

Ingredients

For the Cupcakes

  • 1 box white cake mix any brand
  • 1 stick butter melted
  • 1 cup milk
  • 3 eggs
  • 1 cup blueberries frozen or fresh

Lemon Buttercream Frosting

  • 2 sticks butter at room temperature
  • 4 1/2 cup powdered sugar
  • 1 lemon
  • 2-4 tbsp heavy whipping cream

Instructions

For the Cupcakes

  • Preheat the oven to 350 degrees.
  • In a stand mixer with the whisk attachment, add the cake mix, milk and melted better and begin mixing at a low speed.
  • As it mixes add in each eggs. Use a rubber scraper to scrape the bowl.
  • Once the ingredients are mixed. and batter begins fluffing, remove the bowl from the mixer and fold in the blueberries.
  • Place a cupcake liner into each cup of the muffin pans.
  • Use a 1/3 cup measuring cup to fill each liner.
  • Bake for 15-20 minutes, until the cupcakes spring back when poked.

For the Lemon Buttercream

  • In a stand mixer with the whisk attachment, add softened butter. Mix until creamy (about 2 minutes).
  • Add 4 cups of powdered sugar, one cup at a time, mixing after each cup and use a rubber scraper to clean the bowl.
  • Zest one lemon into the bowl. After zesting, cut the lemon in half and squeeze the juice from on half into the frosting, watching for lemon seeds. Mix for one minute.
  • Add 2 tablespoons of heavy whipping cream and mix for one more minute.
  • Add remaining powdered sugar and heavy whipping cream until desired consistency is reached.
  • Add frosting to a piping bag and pipe onto cooled cupcakes.