Lemon Surprise Cupcakes  

Cupcake Ingredients:

1 lemon supreme cake mix

3 large eggs

2 tsp lemon peel, grated

¾ cup water

1/3 cup unsweetened applesauce

1½ cups blueberries, fresh

1 tbsp all-purpose flour  

Frosting Ingredients:

3½ cups confectioners' sugar

1-2 tbsp water

1 tsp lemon extract  

Instructions:

1. Preheat oven to 350°F.
2. Grease and lightly flour two cupcake pans (making 24 cupcakes. Set aside.
3. Using a mixer on low speed, blend the cake mix, eggs, and water a few minutes until smooth and creamy.
4. Add lemon zest. Stir lightly until combined.
5. Spoon batter evenly into cupcake pans just over halfway.
6. Toss half the blueberries in a tablespoon of flour.
7. Push 3 blueberries into the center of each cupcake.
8. Cover with remaining cake batter.
9. Bake for 15-18 minutes or until a toothpick inserted in the cupcake comes out clean. (Be careful not to insert toothpick into center of cupcake where blueberries are).
10. Remove from the oven and allow to cool before frosting.

Make the frosting:

1. Using a fork, combine confectioners' sugar, 1 tablespoon water, and lemon extract.
2. Add ½-1 additional tablespoons of water to thin out, if desired.
3. Evenly cover the tops of the cupcakes with frosting.
4. Top each cupcake with 2-3 blueberries

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Katie usually makes everything from scratch, but when she discovered Mrs. Simpkins wanted to try making one of her new recipes, she thought it would be best to create a recipe using a store-bought cake mix. Of course, she added a few special touches to it, making it a yummy dessert—one that is often requested and is sure to be a favorite of the Abbott Creek community.