Cakes

Lemon Blueberry Swirl Cupcakes

10

Summer is coming to an end. Celebrate with these lemon blueberry swirl cupcakes. A wonderful lemon cupcake with swirls of blueberry sauce topped with a blueberry cream cheese frosting.

12
For the Cupcake Batter:
•1 - white cake mix
•3.4 ounce instant lemon pudding mix
•3/4 cup vegetable oil
•3 eggs
•1 cup lemon lime soda
•2 cups blueberry sauce or blueberry jelly

For the Blueberry Cream Cheese Frosting:
•1/2 cup butter, softened
•4 ounce cream cheese, softened
•3 tablespoons blueberry jelly
•4 cups confectioners' sugar
For the Cupcake Batter: 1.Preheat oven to 350 degrees. 2.Line 24 cupcake wells with liners. 3.In a large mixing bowl combine the cake mix, pudding, oil, eggs and soda. 4.Mix until creamy. 5.Add 1 tablespoon of batter to each cupcake well, 1 tablespoon of blueberry sauce or jelly and top with an additional tablespoon of batter. 6.Using a skewer swirl the batter. NOTE: Make sure you don't over mix you still want to see yellow and purple separate. 7.Bake 18 to 23 minutes or until a wooden toothpick inserted into the center comes out clean. 8.Cool on a wire rack in the cupcake tins. 9.NOTE: If some of the cupcakes overflow, trim the edges with kitchen scissors. For the Blueberry Cream Cheese Frosting: 10.Cream together the butter, cream cheese and blueberry jelly. 11.Whip until light and fluffy. 12.Add confectioners' sugar 1 cup at a time making sure all the sugar is incorporated before adding more sugar. 13.Pipe or spread on cupcakes. 14.Store cupcakes in the refrigerator until ready to serve.
Nutritions

Calories
563

Sodium
781mg
32% DV

Fat
26g
40% DV

Protein
6g
12% DV

Carbs
38g
12% DV

Fiber
6g
25% DV