Ingredients and Weight:
- 1 box yellow cake mix
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, combine the cake mix, butter, eggs, milk, lemon juice, and lemon zest. Beat with an electric mixer on low speed until just combined, then increase speed to medium and beat for 2 minutes.
- Fold in the blueberries.
- Fill the cupcake liners to the top.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 250 per cupcake
- Fat: 12g (18% DV)
- Saturated Fat: 7g (35% DV)
- Cholesterol: 60mg (20% DV)
- Sodium: 170mg (7% DV)
- Carbohydrates: 36g (12% DV)
- Protein: 3g (6% DV)
Dish Characteristics:
- Soft and moist lemon-flavored cupcakes
- Studded with fresh blueberries
- Light and fluffy texture
- Ideal for parties, picnics, or afternoon tea
User Comments:
- "These cupcakes were a hit at my party! Everyone loved the lemon-blueberry combination." - Sarah
- "I'm not a huge lemon fan, but these cupcakes were surprisingly delicious. The blueberry sweetness balanced out the tartness perfectly." - Matt
- "My kids asked me to make these every day. They're so easy to make and they always turn out perfect." - Emily
Special Precautions and Tips:
- Do not overmix the batter, as this can result in tough cupcakes.
- If you don't have fresh blueberries, you can use frozen blueberries. Just thaw them before using.
- For a more intense lemon flavor, use 2 tablespoons of lemon juice and zest.
- If the cupcakes start to brown too much during baking, tent them with aluminum foil.
