• Mindy

Lemon Blueberry Cupcakes

Author: Laura Doerr, Ways To My Heart

Serving Size: Makes 24


1 box white cake mix (plus ingredients needed for box mix)

zest of 2-4 lemons

juice of 2-4 lemons

1 1/2 cups fresh blueberries

1 tbsp flour

24 white cupcake liners

For the lemon whipped cream frosting

8 oz reduced fat cream cheese (not fat free) softened

1/2 cup sugar

1 tsp vanilla extract

1 tsp lemon extract

2 cups heavy whipping cream

piping bag or gallon zip bag for decorating

Garish topping

zest of 1 lemon

72 blueberries (3 per cupcake)


1. Add white cupcake liners to cupcake baking pans. Preheat oven as directed on boxed cake mix.

2. Depending on the size of lemons you have (2 large or 3-4 small), zest the lemons, and set zest aside.

3. Prepare the white boxed cake mix as directed on the box. After the cake mix ingredients are combined, add in the lemon zest. Cut the lemons in half, and add the juice of 2-4 lemons depending on how juicy they are. 2 large lemons if they are really juicy, 3-4 if they are small and not juicy. Beat together until combined.

4. Divide cake batter evenly into lined cupcake baking pans.

5. Rinse 1 1/2 cups fresh blueberries and pat dry with paper towel. In a small bowl, toss the blueberries with flour. Drop 3-4 blueberries into the batter of each cupcake.

6. Bake according to boxed mix instructions for cupcakes. Cool completely before frosting, and store in refrigerator.

For the frosting

1. In a large bowl or stand mixer, beat the cream cheese, sugar, vanilla and lemon extract until smooth. Slowly pour in the heavy whipping cream and beat on medium-high until stiff peaks form. This will take a few minutes.

2. Add frosting into piping bag or plastic zip bag, or just use knife and frost cooled cupcakes as desired.

3. Top with 3 blueberries and a sprinkle of lemon zest. Store in refrigerator.

Recipe Notes

Make sure to use white cupcake liners so that you can see the beautiful blue and purple colors of the berries.

Use your best judgement on the number of lemons for the batter. I had 2 pretty large lemons that were super juicy and that worked great, but some lemons are small and not very juicy. If you're OK with tasting raw batter, test it for how strong the lemon flavor is. Most of the flavor comes from the zest. Adjust according to taste.

The whipped frosting is my new favorite go-to. You can change the flavor and use for other desserts just by swapping extracts. Omit the lemon for just vanilla, or add almond extract for a different recipe!

These are best once they have chilled in the fridge. The blueberries tend to burst and moisten the bottom of the cupcake, but chilling them helps bring everything back together. If you are not planning to serve/eat all of the cupcakes, refrain from adding fresh zest to all of them. The zest will dry up and wilt the longer it sits.

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