April 8, 2017

Triple Lemon Cupcakes with Blueberry Frosting

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The Spring weather has been hitting Utah today and it's been raining.  The news said there is even a chance of snow on Sunday.  Wait, what?  It doesn't snow in Spring, that is for Winter.  Good thing I have these bright and citrusy cupcakes that just scream happiness and Spring and Summer and sunshine.

These triple lemon cupcakes start off with a lemon cake mix and to boost the lemon flavor even more, I added lemon pudding mix and lemon extract.  They are moist and tender and so super yummy.  Then, you have the frosting . . . this frosting is so extremely delicious and full of blueberry flavor.  
You guys have all got to try making frosting like this.  You take a package of freeze-dried blueberries and process them in the food processor (or blender) until it's powder, then you add that to your buttercream and it creates the prettiest and tastiest frosting, that really does taste like fresh blueberries.  It's perfect because your frosting is still thick enough to pipe and you don't have to worry about fresh fruit causing the frosting to separate.  The fresh blueberry flavor is even better on day two.  You should be able to find freeze-dried fruit at your local grocery store.    

Aren't these cupcakes so pretty?  They keep best if you refrigerate them overnight rather than leave at room temperature.  The frosting keeps better and the cupcakes won't get "sticky."    

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Triple Lemon Cupcakes with Blueberry Frosting
From: Jenn@eatcakefordinner

1 (15.25 oz.) box lemon cake mix
1 (3.4 oz.) box instant lemon pudding mix
1 tsp. lemon extract
3/4 c. water
3/4 c. canola or vegetable oil
1 c. sour cream or plain Greek yogurt
4 large eggs

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray.   Combine dry cake mix, dry pudding mix, lemon extract, water, oil, sour cream or yogurt and eggs in a large bowl.  Beat until smooth and well combined.  Fill prepared muffin cups 2/3 full with batter.  

Bake for about 20-21 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Repeat with remaining batter.  Cool completely and top with frosting.  Makes 22-24 cupcakes.   

Blueberry Buttercream
1 (2 oz.) pkg. freeze-dried blueberries
1 c. unsalted butter, room temperature
pinch of salt
2 tsp. vanilla extract
4 1/2 c. powdered sugar
1 Tbl. milk, plus more, if needed

Add the freeze-dried blueberries to a food processor or blender and process until it's a fine powder.  Add to a large bowl along with the softened butter, salt and vanilla extract.  Using a hand mixer, mix together until smooth and creamy.  Add one cup of powdered sugar and milk and beat until smooth.  

Add remaining powdered sugar, one cup at a time, and beat until smooth and creamy.  If it's too thick, add a tiny bit more milk.  Spread or pipe onto cooled cupcakes.  I like to use a 1M Wilton tip and pipe on the frosting.  Garnish with fresh blueberries and grated lemon zest, if desired.  

Linked up at Weekend Potluck!



  1. I might make these for Easter.

    1. You should! They're such a pretty and delicious Spring cupcake.


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