Lemon-Blueberry Cupcakes with Cake Mix

  4.0 – 1 reviews  • Cupcakes

I decided to try to recreate my favorite coffee and chocolate granola using the ingredient list and a few different recipes because I can no longer buy it in stores. This is the outcome, which I like to drink with milk or use as a garnish on chocolate pudding or coffee ice cream.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 24
Yield: 24 cupcakes

Ingredients

  1. 1 cup dried blueberries
  2. 1 tablespoon all-purpose flour
  3. 1 (15.25 ounce) package white cake mix
  4. ⅔ cup water
  5. ⅓ cup fresh lemon juice
  6. ¼ cup vegetable oil
  7. 3 large eggs
  8. 2 teaspoons lemon zest, or more to taste

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.
  2. Mix blueberries and flour together in a bowl.
  3. 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.
  4. 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.
  5. You can use canola oil instead of vegetable.
  6. 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.
  7. 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

Calories 126 kcal
Carbohydrate 19 g
Cholesterol 23 mg
Dietary Fiber 1 g
Protein 2 g
Saturated Fat 1 g
Sodium 130 mg
Sugars 14 g
Fat 5 g
Unsaturated Fat 0 g

Reviews

Amanda Turner
The lemon flavor really shines in the cupcake, but I didn’t care for the chewy blueberries. I know they’re dried, but I think I’d have liked them better if I’d rehydrated them for about 5 minutes in boiling water and then drained. This really is a super easy recipe to make, the texture is “classic cupcake,” and they’re plenty moist. Iced with cream cheese frosting for a treat (something I rarely do).

 

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