Red, White, and
Lemon Blueberry Cupcakes
What you'll need:
Directions:
Lemon Blueberry Cupcakes
What you'll need:
- 1 box lemon cake mix
- 1 ½ cups fresh blueberries
- ¾ cup water
- 1/3 cup vegetable oil
- 2 tablespoon grated lemon peel
- 2 eggs
- 1(8oz) package cream cheese, softened
- 2 ½ cups powdered sugar
- ¾ cups unsalted butter, softened
- ½ teaspoon sea salt
- 1 ¼ teaspoons vanilla extract
- 1 tablespoon milk
- assorted red and blue sprinkles
- Fourth of July themed paper baking cups
Directions:
- Heat oven to 350°F. Place Fourth of July themed paper baking cups in each of 24- regular-size muffin cups.
- In a large bowl, beat cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese on low speed for 1 minute, then increase speed to medium for 2 minutes. Fold in blueberries into the batter and divide batter evenly among muffin cups.
- Bake for 20 minutes or until toothpick inserted comes out clean. Let cool on rack for 45 minutes.
- In a medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, salt, vanilla and milk until smooth; approximately 5 minutes. Add more milk if necessary. Frost cupcakes with frosting. Garnish with red and blue sprinkles.