Ultimate Lemon-Blueberry Cupcakes: A Game-Changing Recipe

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.

Cook’s Notes:

You can use canola oil instead of vegetable.

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.

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.