Cake mix and pudding mix come together to make these cupcakes super-moist and doubly convenient to prepare.
- 10 min.
- 15 min.
- 24 cupcakes
1. Preheat oven to 350°F. Grease and flour muffin cup pan or line with paper bake cups. Set aside.
2. In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, 1/2 cup milk and lemon juice. Beat with an electric mixer on low just until combined. Beat on medium for 2 minutes, scraping the sides of the bowl occasionally. Stir in blueberries.
3. Fill muffin cups about three-fourths full with batter. Bake for 15 to 20 minutes or until wooden toothpick inserted in centers comes out clean. Cool in cups on wire rack for 5 minutes. Remove from cups; cool completely on wire rack.
4. Meanwhile, for icing, combine powdered sugar and 3 tablespoons milk. Spread icing on cupcakes.