Photo Credit: Drizzle Me Skinny.
When you need a bite-sized treat thatโs both delicious and light, Mini Blueberry Lemon Cupcakes are the perfect choice. These little 2-point wonders pack a bright burst of citrusy lemon with juicy blueberries in every bite. Theyโre incredibly easy to make and fit any occasion, from casual gatherings to special celebrations. Plus, their small size makes them perfect for portion control without sacrificing flavor. Whether you’re hosting or just treating yourself, these cupcakes are a must-try for dessert lovers everywhere.
Get The Recipe Here: Mini Blueberry Lemon Cupcakes
Ingredients
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For this recipe, you’ll need 1 cup lemon cake mix (Duncan Hines), 1 tsp lemon zest, and 3 tbsp egg whites (Just Egg). You’ll also need 1.5 tbsp applesauce, 1 tsp vanilla, and ยผ cup water. Add ยฝ cup fresh blueberries (use smaller ones to avoid a mess), and for icing, use ยผ cup vanilla icing (such as Betty Crocker) or a mixture of icing sugar and water. Finally, a few drops of yellow food coloring will complete the recipe.
Prepare the Oven and Muffin Tin
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Preheat the oven to 350ยฐF and spray a mini muffin tin with cooking spray, then set it aside.
Mix the Cupcake Batter
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Combine the cake mix and lemon zest, then add egg whites, applesauce, vanilla, and water. Gently fold in the blueberries.
Fill and Bake the Cupcakes
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Divide the batter evenly into 24 mini muffin cups, ensuring the blueberries are evenly distributed. Bake for 10-12 minutes.
Cool and Ice the Cupcakes
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Let the cupcakes cool, then mix the icing with yellow food coloring and pipe it onto the cupcakes. Each cupcake is 2 SP or 1 PP. For 12 cupcakes, you can halve the recipe.
Variations and Substitutions
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For a lighter option, substitute the butter with applesauce or Greek yogurt. You can swap the all-purpose flour with whole wheat flour for extra fiber. For a dairy-free version, use almond milk and a plant-based butter substitute. Add a handful of fresh or frozen raspberries for a twist on the classic blueberry flavor. If you prefer a different citrus flavor, lemon zest can be replaced with orange or lime zest.
Tips and Tricks
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For perfect Mini Blueberry Lemon Cupcakes, be sure to fold the blueberries into the batter gently to prevent them from bursting and turning the batter purple. To enhance the lemon flavor, use freshly grated lemon zest and fresh lemon juice. Fill the cupcake liners only about two-thirds full to allow room for the cupcakes to rise without overflowing. Once baked, let the cupcakes cool completely before frosting to avoid melting the frosting. If you have leftover cupcakes, store them in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Get The Recipe Here: Mini Blueberry Lemon Cupcakes
