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.
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.