Lemon Blueberry Cupcakes with Lemon Buttercream Frosting

I wanted to make something inspired by spring.  Whenever I think of spring or summer I immediately think of fruit so lemons and berries seemed like the perfect fit.  I found this recipe on the Betty Crocker website and gave it a try.  I think it might have been my biggest hit at the office so far.  Everyone loved them and some people came back for seconds and even thirds!  The cake was really light and fluffy and the icing was heavenly.  This is definitely going to be a recipe that I use again and again.

Cupcakes

1              box Betty Crocker® SuperMoist® lemon cake mix

1 1/2      cups fresh blueberries

3/4         cup water

1/3         cup vegetable oil

1              tablespoon grated lemon peel

2              eggs

1              package (3 oz) cream cheese, softened

Frosting and Garnish

2 1/2      cups powdered sugar

3/4         cup unsalted butter, softened

1              teaspoon grated lemon peel

1/2         teaspoon kosher (coarse) salt

1 1/4      teaspoons vanilla

1              tablespoon milk

1              cup fresh blueberries

                Lemon peel, if desired

 Directions:

1.  Heat oven to 375°F for shiny metal pans (or 350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2.  In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.

3.   In large bowl, beat remaining cake mix, water, oil, lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

4.  Fold blueberry mixture into batter.  Divide batter evenly among muffin cups.

5.   Bake 18 to 22 minutes or until tops are light golden brown. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

6.     In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed.  Frost cupcakes with frosting.  Garnish with 1 cup blueberries the lemon peel.  Store in airtight container at room temperature.

I added extra lemon zest to both the cupcakes and the icing.  I was a little leery of the salt in the icing but it is amazing.  It really rounds out the flavor and tames the sweetness.

Unfrosted Cupcakes

Finished Product

What Betty Crocker Thinks They Should Look Like