1 box lemon cake mix
3/4 cup water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
1 3 oz. package of cream cheese, softened
1.5 cups of blueberries
2.5 cups powdered sugar
3/4 cup butter, softened
1 teaspoon grated lemon peel
1.25 teaspoons vanilla
1 tablespoon of milk
Blueberries & lemon peel for garnish
1. Heat oven to 375 degrees (350 for dark/nonstick pans). Place paper baking cups in 24 muffin cups.
2. In large bowl, beat all cupcake ingredients except blueberries with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fold 1.5 cups of blueberries into batter. Divide batter evenly among muffin cups.
3. Bake 18-22 minutes or until tops are light golden brown. Cool 5 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
4. In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, vanilla, and milk on high speed about 4 minutes or until smooth/well blended, adding more milk by teaspoonfuls if needed. Spread frosting on cupcakes. Garnish with blueberries and lemon peel!