Lemon-Blueberry Cupcakes

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.

Nutrition Per Serving

212 Calories, 8g Fat, 1g Saturated Fat, 0g Trans Fat, 36mg Cholesterol, 177mg Sodium, 34g Carbs, 0g Fiber, 23g Sugar, 2g Protein. Daily Values: 2% Vitamin A, 2% Vitamin C, 1% Calcium, 4% Iron
© 2016 Marsh Supermarkets, Inc.