Lemon Blueberry Cupcakes


White Chocolate Frosting and Lemon Curd

Summer is here! 

These cupcakes are sunshine in your mouth, mixing fresh blueberries and the refreshing taste of lemon.  They are further enhanced with white chocolate buttercream and artfully adorned with a lemon curd and blueberry bonnet.

Happy Baking!

And Remember

Always Stay in Touch with Your Inner Goddess!


Cupcake Ingredients

1 box Duncan Hines (R) lemon cake

1 box Instant Vanilla Pudding

1 1/4 cup Fresh Blueberries

2 large eggs (lightly whisked)

1/3 cup Vegetable Oil

1/2 cup Sour Cream

3/4 cup Water

1 tablespoon Fresh Lemon Rind without the pith

1/4 cup Fresh Squeezed Lemon Juice

Makes 16 cupcakes

White Chocolate Buttercream Ingredients

2 ounces Ghiradelli (R) White Chocolate

12 ounces (3 sticks) Unsalted Butter room temperature

1 teaspoon Pure Vanilla Extract

6 cups Powdered Sugar

1/4 cup Heavy Cream


Lemon Curd (Store Bought is fine)

Fresh Blueberries

Cupcake Baking Instructions

Preheat oven to 350 degrees.

Line muffin tins with cupcake papers.


Reserve 2 tablespoons of cake mix. Place the rest in mixer bowl.

Rinse blueberries in colander. Shake of excess water (do not dry) and toss with 2 tablespoons of reserved of cake mix. Set aside.

Combine cake mix, pudding, vegetable oil, sour cream, water, lemon rind and lemon juice.

Beat on medium speed 2 minutes.

Gently fold in blueberries.

Fill cupcake papers 3/4 of the way.

Bake for 18 - 22 minutes until toothpick inserted in cake (not blueberry) comes out clean.

This recipe does not brown so make sure to check cupcakes frequently to be sure that they do not burn.

Cool cupcakes 5 minutes, then carefully and gently remove from pan, running a knife around the exterior if it is sticking to muffin tin. Place cupcakes on wire rack to cool thoroughly.

Instructions for Frosting

Melt chocolate in microwave on very low power for 30 seconds. Stir until all melted.

Cream butter.

Add vanilla.

Add powdered sugar. Beat until creamy.

Add white chocolate and incorporate fully.

Frost cupcakes leaving an indentation for lemon curd and blueberry.


Stir lemon curd in jar to make it easy to work with.

Spoon a heaping teaspoon into the indentation.

Top with fresh blueberry.