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These cupcakes are moist and delicious with juicy blueberries and a lemony tang in each bite. A sugar free yellow cake mix is jazzed up with fresh blueberries, lemon zest and lemon juice making them a breeze to make.

For those who don’t tolerate sweeteners just use a regular cake mix instead. Use of egg whites and plain non fat yogurt in place of oil lightens of these cupcakes and makes them heart friendly.

Garnish them with a shake of powder sugar or a squirt of Reddi-wip and you have a great dessert to end a meal. They are easy to take along to picnics, potlucks or tailgate parties. Lemon blueberry cupcakes are a favorite with both kids and adults.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Pillsbury sugar free yellow cake mix
  • Egg whites
  • Plain fat free yogurt
  • Lemon
  • Blueberries
  • Lemon extract
  • Water

Making the Cupcakes

  • Use a hand grater and remove the zest from the lemon and set aside.
  • Collect the juice from the lemon into a measuring cup. Add water to the measuring cup to bring the volume up to one cup and set aside.
  • Place the cake mix into a mixing bowl along with the egg whites, plain non fat yogurt, lemon extract, lemon zest and water plus lemon juice.

  • Use a stand mixer or hand mixer to combine all the ingredients.

  • Add the fresh blueberries to the cake batter and gently fold them into the batter.

  • Portion out the batter into foil lined cupcake tins with a large cookie scooper.
  • Place in the oven and bake until done. They are done when the top springs back when lightly pressed or a toothpick inserted in the center comes out clean.
  • Transfer to a rack to cool.

  • Serve and enjoy. Cupcakes freeze well.

Serving Ideas

  • A lemon blueberry cupcake pairs well with a glass of lemonade or n cup of coffee or tea for a mid morning or afternoon pick me up.
  • One of these cupcakes garnished with a dollop of Cool Whip or Reddi-wip is a great way to end a meal.
  • For a special occasion such as a birthday, these cupcakes can be topped with a lemon glaze or vanilla frosting.
  • A batch of lemon blueberry cupcakes perk up a buffet spread. They also make a great dessert to take to a potluck or office event.

WW 2 pt per cupcake, makes 22 cupcakes

Lemon Blueberry Cupcakes

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Prep Time: 20 minutes
Cook Time: 23 minutes
Cooling Time: 1 hour
Total Time: 1 hour 43 minutes
Course: Dessert
Cuisine: American
Servings: 22 cupcakes
Calories: 74.2kcal

Equipment

  • cupcake tins
  • foil cupcake liners
  • mixing bowl
  • hand or stand mixer
  • spatula
  • hand grater
  • measuring cup and spoons
  • cooling rack

Ingredients  

  • 1 box Pillsbury sugar free yellow cake mix Regular cake mix can be substituted.
  • 1 fresh lemon
  • 5 egg whites OR 3 whole eggs
  • ½ c plain non fat yogurt
  • 1 tsp lemon extract
  • juice from 1 lemon and water to make 1 cup
  • 1 c fresh blueberries

Instructions

  • Preheat the oven to 350℉.
  • Place foil liners into 22 cupcake wells.
  • Using a hand grater, collect the zest from the lemon and set aside.
  • Squeeze the juice from the lemon and place it in a measuring cup. Add water to the lemon juice to bring the volume up to 1 cup of liquid. Set aside.
  • Place the cake mix into a mixing bowl.
  • Add the egg whites, lemon zest, lemon extract, plain non fat yogurt and lemon juice/water to the mixing bowl. Use a hand or stand mixer to beat all these ingredients together.
  • Add the blueberries to the cake batter and gently fold them in.
  • Use a large cookie scooper and place one scoop of batter into each cupcake well. I normally get 22 cupcakes out of the mix. Depending on how full you make them, you may be able to get 24 cupcakes out of the mix.
  • Place the cupcakes into the 350℉ preheated oven and bake. Check the cupcakes at 20 min. You are looking for a toothpick inserted into the middle to come out clean or for the top to spring back when lightly pressed. If they are not quite done bake another 2-3 min. I baked my cupcakes for a total of 23 min.
  • Remove the cupcakes from the oven when they are done and allow to sit for 5 min. Transfer them to a cooling rack and let cool completely, about an hour.
  • Serve plain or garnish with a squirt of Reddi-wip, a dollop of Cool Whip or a shake of confectionery sugar.
  • The cupcakes freeze well. I put them on a baking tray, separating layers with wax paper, cover them with plastic wrap and stick them in the freezer. Once they are frozen, I transfer them to freezer bags and store them in the freezer until I'm ready to serve them. Take them out about an hour before serving so they can thaw.

Notes

A regular cake mix can be used in place of the sugar free mix.
3 whole eggs can be used in place of the 5 egg whites.
If you don't have a fresh lemon on hand, use 2 tsp of lemon extract instead.

Nutrition

Serving: 1cupcake | Calories: 74.2kcal | Carbohydrates: 18g | Protein: 2g | Fat: 0.9g | Sodium: 166mg | Fiber: 0.6g | Sugar: 0.9g
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