Ingredients

• 1 , 15.25 ounce
• 0.75 cups milk
• 4 ounces Neufchâtel cheese , softened
• 0.25 cups freshly squeezed lemon juice
• 2 large eggs , at room temperature
• 1 tablespoon lemon zest
• 1 cup blueberries

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. 2 Prepare cupcakes: Set aside 1 tablespoon cake mix. Place remaining cake mix in a large bowl with milk, Neufchâtel cheese, eggs, and lemon zest; beat with an electric mixer for 3 minutes.
3. 3 Place blueberries in a small bowl and sprinkle reserved cake mix over top; toss until coated. Fold berries into the cake batter.
4. 4 Fill the prepared liners 3/4 full with batter.
5. 5 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 20 minutes. Set on a wire rack and let cool completely, about 30 minutes.
6. 6 While the cupcakes are cooling, prepare frosting: Whip butter and lemon zest with an electric mixer until well combined. Add powdered sugar, lemon juice, cream, and lemon extract; whip until fluffy, 4 to 5 minutes.
7. 7 Transfer frosting to a piping bag and frost cooled cupcakes. Top each with a single blueberry.

Nutrition per serving