Our Lemon Blueberry Bisquick cupcakes are moist, delicious, easy to make, and full of blueberry and lemon flavor. If you are looking for a classic cupcake to make, then you definitely need to bookmark this recipe.
If you have ever used Bisquick before, then you know how easy it is to whip up some fresh biscuits, make yummy shortcakes for a Summertime Strawberry Shortcake dessert, and make filling casseroles for dinner.
However, did you know that you can also make baked donuts as well? If you've never tried Baked Bisquick Donuts, then you are in for a real treat! If cookies are your jam, then check out these Vintage Lemon Cookies. If you love baking with blueberries, then make sure to bookmark our Blueberry Bisquick Crumble.
You will find a complete description of the ingredients needed in the recipe card below.
- White granulated sugar
- unsalted butter
- Bisquick mix
- pure vanilla extract
- For the frosting: powdered sugar, milk, lemons
You will find the complete instructions at the bottom of the post in the recipe card.
- Homemade baking mix - if you have a favorite recipe feel free to use it. You can also refer to our recipe for homemade baking mix.
- Lemons - you can use lemon extract, however, be very careful and start with a small amount and work your way up to get the flavor you are looking for.
- Strawberry - switch out the blueberries for strawberries.
The great thing about this recipe is that you don't need a lot of stuff to make this recipe. All you will need is your muffin pan, liners, mixing bowl, and zester.
Store these cupcakes in the fridge for up to four days.
Do not overmix the batter when making these cupcakes. You will get a dry cupcake.
Yes and no. You will detect a hint of the baking mix, however, with our recipe, you will be tasting the blueberries and lemon instead.
Lemon Blueberry Bisquick Cupcakes
- Muffin tin
- paper liners
- large mixing bowl
- hand-held mixer or stand mixer
- Cookie scoop
- ¼ cup unsalted butter softened
- 1 cup white granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups Bisquick scooped and leveled
- 2 teaspoons lemon juice
- 1 lemon zested
- 1 cup blueberries
- Prepare your muffin tins by either spraying your favorite baking spray or line with paper muffin liners.
- Preheat the oven to 375 degrees.
- In a large mixing bowl, cream together the sugar and butter until it's lightly and fluffy and doubled in size.
- Next, add in the vanilla and the eggs, one at a time.
- Slowly add in the Bisquick and mix until it's just combined. Then add in the lemon juice.
- Add in the blueberries and zest the lemon. Gently fold these ingredients into the batter with a spatula or wooden spoon.
- Using a cookie scoop, scoop out the batter into the muffin tins. Only fill them about ⅔rds of the way full. Feel free to add a couple of blueberries to the top of the batter and gently press them in.
- Bake for 10 - 15 minutes. Start checking at the 10 minute mark. If they aren't done, put them back into the oven and check every five minutes. The reason I say to start checking at the 10 minute mark is because everyone's ovens are different and it's better to check early then when they have already been overbaked.
- Once they are done, remove them from the oven and let them cool in the pan for five minutes.
- Remove them from the pan and let them continue cooling on a wire rack.
- While the cupcakes are cooling, make the frosting.
- In a large bowl, combine the butter and powdered sugar. You can either use a mixer or a large spoon; it's totally up to you.
- Next, add in the vanilla extract, lemon juice, and lemon zest. If you feel the frosting is too dry, drizzle in some milk or water to get it to the consistency you are looking for.
- You can either use a knife and frost each cupcake or you can pipe it with a piping bag and tip. It's totally up to you.
- Top with a couple of blueberries and zest a bit more lemon. Enjoy!