Prep Time: 25 Min
Total Time: 1 Hr 55 Min
Makes: 24 cupcakes

INGREDIENTS

Cupcakes

 

1 box lemon cake mix with pudding

1 1/2 cups fresh blueberries

3/4 cup water

1/3 cup vegetable oil

1 tablespoon grated lemon peel

2 eggs

1 package (3 oz) cream cheese, softened

 

Frosting and Garnish

 

2 1/2 cups powdered sugar

3/4 cup unsalted butter, softened

1 teaspoon grated lemon peel

1/2 teaspoon kosher (coarse) salt

1 1/4 teaspoons vanilla

1 tablespoon milk

1 cup fresh blueberries

Lemon peel, if desired

Fresh mint leaves, if desired

 

DIRECTIONS

1 Heat oven to 375°F for shiny metal pans (or 350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

 

2 In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.

 

3 In large bowl, beat remaining cake mix, water, oil, lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups. 4

 

 Bake 18 to 22 minutes or until tops are light golden brown. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

 

5 In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries the lemon peel and mint leaves. Store in airtight container at room temperature.