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.