Light Lemon Blueberry Cupcakes
These light lemon blueberry cupcakes pack big fruity flavor into a small package. Topped with a sweet and tangy cream cheese frosting, they're sure to be a hit with anyone!
Equipment
- Mixing Bowls
- Stand Mixer
- Muffin Pan
- Piping Bags
- Oven
Ingredients
Cupcakes
- 15.25 oz lemon cake mix boxed
- 1 tsp Lemon extract
- 1 cup Greek yogurt nonfat
- 1 cup Water
- 1 cup Blueberries fresh or frozen
Cream cheese frosting
- 3 tbsp Smart Balance or butter, softened
- 2.5 cups Powdered sugar
- Tsp Vanilla
- 8 oz Low fat cream cheese
Instructions
Cupcakes
- Preheat oven to 350F.
- In a medium mixing bowl, combine cake mix with greek yogurt, water, and lemon extract. Whisk together until smooth. Gently fold in blueberries.
- Spray mini muffin pan or line with cupcake liners and divide batter evenly among 60 cupcakes (roughly a heaping tablespoon in each).
- Bake for 13-15 minutes, until a toothpick comes out clean. Let cool before frosting.
Cream Cheese Frosting
- In the bowl of a stand mixer, combine cream cheese and Smart Balance and beat on medium speed until well combined and fluffy. Add powdered sugar 1/2 cup at a time until frosting thickens. Add vanilla and beat on medium speed to combine, until frosting is fluffy.
- Frost each mini cupcake with 1 tsp of frosting. Enjoy!
- Store cupcakes in the fridge, serve at room temperature.
Notes
Sizes:
- If you're making these minis, it makes 60 mini cupcakes
- Bake at 350F for 13-15 minutes for mini
- If you're making regular size, it makes 24 cupcakes
- Bake at 350F for 20-23 minutes, until a toothpick comes out clean
Nutrition
Calories: 62kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 78mgPotassium: 20mgFiber: 1gSugar: 9gVitamin A: 47IUVitamin C: 1mgCalcium: 25mgIron: 1mg
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