Blueberry Cupcakes with Lemon Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 1/2 cups Blueberries, fresh or frozen
  • 1 Blueberries

• Refrigerated

  • 3 Eggs

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 box Cake mix, yellow
  • 3 cups Powdered sugar

• Oils & Vinegars

  • 1/3 cup Oil

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Buttermilk
  • 1 package Cream cheese
  • 3/4 cup Yogurt, full fat

Found on ikneadtoeat.com

Description

Ingredients

• 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

Directions

• 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.