Lemon-Blueberry Cupcakes with Cake Mix

Prep Time:
10 mins

Cook Time:
20 mins

Total Time:
30 mins

Servings:
24

Yield:
24 cupcakes

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.

Mix blueberries and flour together in a bowl.

Combine cake mix, water, lemon juice, oil, eggs, and lemon zest in another bowl; mix well. Fold in the floured blueberries until just incorporated. Divide batter evenly between the prepared cupcake tins.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cool before frosting.

Cook's Notes:

You can use canola oil instead of vegetable.

Mixing the blueberries with the flour allows them to stay suspended in the batter. It is a must-do unless you prefer blueberries only at the bottom of the cupcake.

I used Easy Marshmallow Buttercream frosting from this site, I just added some lemon rind and juice to the recipe which creates a symbiotic relationship.

Nutrition Facts (per serving)