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Lemon Blueberry Cupcakes

Lemonful, blueberry-ful, blissful cupcakes filled with lemon curd and topped with lemon cream cheese frosting.

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Prep Time: 10 minutes

Total Time: 1 hour 10 minutes

Servings: 24 cupcakes

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Ingredients

1Preheat oven to 350 degrees F for shiny metal or glass pan or 325 for dark or non-stick pan. Place paper baking cups in two 12-cup cupcake tins and set aside.
2In a large bowl or bowl of a stand mixer, beat cake mix, water, oil and eggs on low speed 30 seconds, then increase speed to medium and beat 2 minutes.
3Toss blueberries with flour and fold into batter. Divide batter among paper baking cups (each cup should be about 2/3 full).
4Bake cupcakes until a toothpick inserted in the center comes out clean, about 15-20 minutes. Remove from oven and set on a cooling rack to cool 10 minutes, then remove from pan and allow to cool completely.
5Using a sharp paring knife, cut out a 1-inch wide by 1-inch deep hole in the top center of each fully cooled cupcake. Discard the centers.
6Fill each hole to the top with lemon curd.
7To make the frosting: In a large bowl or bowl of a stand mixer, beat together cream cheese and butter until soft and fluffy, about 1 minute. Add powdered sugar and stir to combine.
8Zest one lemon in a separate small bowl and reserve; cut lemon in half and add juice to frosting mixture. Stir to combine. Frost cupcakes and top with reserved lemon zest and blueberries.