Ingredients
18
18 servings
- •1 (15.25 ounce) package lemon cake mix, divided
- •0.75 cup milk
- •4 ounces Neufchâtel cheese, softened
- •0.25 cup freshly squeezed lemon juice
- •2 large eggs, at room temperature
- •1 tablespoon lemon zest
- •1 cup blueberries
- •0.75 cup unsalted butter, softened
- •1 tablespoon lemon zest
- •2.5 cups powdered sugar
- •1 tablespoon freshly squeezed lemon juice
- •1 tablespoon heavy whipping cream
- •1 teaspoon lemon extract
- •18 fresh blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Prepare cupcakes: Set aside 1 tablespoon cake mix. Place remaining cake mix in a large bowl with milk, Neufchâtel cheese, eggs, and lemon zest; beat with an electric mixer for 3 minutes.
- Place blueberries in a small bowl and sprinkle reserved cake mix over top; toss until coated. Fold berries into the cake batter.
- Fill the prepared liners 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 20 minutes. Set on a wire rack and let cool completely, about 30 minutes.
- While the cupcakes are cooling, prepare frosting: Whip butter and lemon zest with an electric mixer until well combined. Add powdered sugar, lemon juice, cream, and lemon extract; whip until fluffy, 4 to 5 minutes.
- Transfer frosting to a piping bag and frost cooled cupcakes. Top each with a single blueberry.
Nutritional Facts
Per 18 servings
- Calories: 274
- Carbohydrate: 37g
- Fat: 13g
- Fiber: 1g
- Protein: 3g
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