LEMON CUPCAKES WITH CAKE MIX RECIPES

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LEMON-BLUEBERRY CUPCAKES WITH CAKE MIX | ALLRECIPES



Lemon-Blueberry Cupcakes with Cake Mix | Allrecipes image

Quick and easy way to get a lemon and blueberry fix. It's simple and only uses 8 ingredients, most of which I usually have on hand. It is a moist little cake that hits all the right taste buds!

Provided by Steph

Categories     Desserts    Cakes    Cake Mix Cake Recipes    Cupcakes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 24 cupcakes

Number Of Ingredients 8

1 cup dried blueberries
1 tablespoon all-purpose flour
1 (15.25 ounce) package white cake mix
? cup water
? cup fresh lemon juice
¼ cup vegetable oil
3 large eggs
2 teaspoons lemon zest, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.
  • Mix blueberries and flour together in a bowl.
  • 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.
  • 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.

Nutrition Facts : Calories 125.6 calories, CarbohydrateContent 19.1 g, CholesterolContent 23.3 mg, FatContent 5 g, FiberContent 0.6 g, ProteinContent 1.9 g, SaturatedFatContent 0.8 g, SodiumContent 130.4 mg, SugarContent 14 g

LEMON-FILLED CUPCAKES RECIPE | ALLRECIPES



Lemon-Filled Cupcakes Recipe | Allrecipes image

My family requests that I make these cupcakes every time I come home. For all lemon lovers!

Provided by Carlie O'Neal

Categories     Desserts    Fruit Desserts    Lemon Dessert Recipes

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2 dozen cupcakes

Number Of Ingredients 15

1 (18.25 ounce) package lemon cake mix
1 cup water
? cup vegetable oil
3 eggs
¼ cup vegetable shortening
¼ cup butter
¼ cup fresh lemon juice, or to taste
2 cups confectioners' sugar
4 ounces white chocolate, chopped
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
3 tablespoons orange juice
1 tablespoon grated lemon zest, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 24 muffin cups with paper liners.
  • Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
  • Spoon batter into the prepared muffin cups, filling them about 2/3 full.
  • Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
  • Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
  • Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
  • Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
  • For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
  • Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
  • Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
  • Spoon lemon filling into the holes.
  • Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.

Nutrition Facts : Calories 379.4 calories, CarbohydrateContent 50.4 g, CholesterolContent 55.3 mg, FatContent 19 g, FiberContent 0.2 g, ProteinContent 3.2 g, SaturatedFatContent 8.8 g, SodiumContent 237.1 mg, SugarContent 43 g

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