LEMON-BLUEBERRY CUPCAKES WITH CAKE MIX | ALLRECIPES
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
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
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
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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Total Time 1 hours 30 minutes
Category birthday, New Year's Eve, baking, comfort food, dessert, snack
Cuisine American, Comfort Food
- For the cupcakes: Preheat the oven to 350 degrees. In a large bowl, whisk to combine the cake mix, sparkling wine, eggs and oil. Line 24 muffin cups with paper liners. Fill each with 3-4 tablespoons of batter. Bake for 12-15 minutes. Let cool for 5 minutes in the pans, then transfer the cupcakes to a wire cooling rack to cool completely, about 1 hour. For the champagne buttercream: In the bowl of a stand mixer, beat the butter on medium speed until creamy, 1-2 minutes. Add the powdered sugar, heavy cream, lemon zest (if using) and prosecco. Mix on low speed just until combined, then increase to medium-high speed and beat for 1-2 minutes, until light and fluffy. Spread the icing on the cupcakes or transfer it to a piping bag fitted with a large star tip. Pipe the icing around the outer edge of the cupcake, spiraling into the center until the cupcake is completely covered. Top with sprinkles and serve.
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Reviews 3.5
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