Or Whatever You Do · by Nicole Johnson★ 5.0
Blueberry Lemon Cupcakes
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 5%
CARBS 44G63% OF CAL
1G FIBER0G ADDED0G INTRINSIC9G OTHER34G TOTAL SUGAR
FAT 11G35% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender blueberry cupcakes with bright lemon flavor and tangy cream cheese frosting. Easy to make with a doctored cake mix and topped with bright berries.
dessertamericanbaked goodgluten freevegetarian
View the full recipe on Or Whatever You Do →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 box white cake mix, made according to package directions EXCEPT:
- *add an extra whole egg and substitute milk for water
- 1/4 teaspoon lemon extract
- 2 cups fresh blueberries
- 2 - 8 oz blocks of cream cheese, softened
- 1/2 cup unsalted butter, softened
- 5 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon lemon extract
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 5%
CARBS 44G63% OF CAL
1G FIBER0G ADDED0G INTRINSIC9G OTHER34G TOTAL SUGAR
FAT 11G35% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 153mg
- Total sugar
- 34g
- Added sugar
- ≥24g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 59mg
- Calcium
- 65mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.