Lemon Blueberry Cupcakes with Cream Cheese Icing

For cake mix:
1 box Betty Crocker Supermoist Lemon Cake Mix (unprepared)
16.0 oz (2 Cups) Almond Breeze Almond Milk, Unsweetened Vanilla
1.0 large Egg, fresh, whole, raw
1.0 cup Blueberries, fresh

For Frosting:
8.0 oz Cream Cheese
1.0 cup, unsifted Powdered Sugar
1.0 tsp Vanilla Extract

*Fair warning - I know these are not the healthiest because of the prepared cake mix. I am no way advertising as healthy, just a nice low cal sweet treat when wanted/needed! 1. Preheat oven to 370 and line cupcake pan with liners (easier to clean for me and prevents sticking!) 2. Take the box of cake mix and mix with almond milk and egg. 3. Pour mixture into cupcake liners about 2/3 way full. 4. Take blueberries and lightly coat in flour (this helps them to not sink to the bottom....I learned this the hard way as I had initially folded them in with the batter and then they all sank to the bottom. Still yummy though!) 5. Place however many blueberries you want in each tin and make sure batter is covering them. 6. Bake for about 20 minutes. 7. While the cupcakes are baking, place 8 oz. cream cheese and vanilla in mixer. (You can use a lighter version of this but my hubby likes the full fat version of things and if I have the calories left over then I don't mind!) 8. When the cream cheese and vanilla is mixed together add in powdered sugar and mix until smooth. 9. Pull cupcakes out of the oven, let cool down to make sure the icing doesn't melt off, and then ice with cream cheese frosting! I topped mine with 2 blueberries just for looks but feel free to add whatever on there!

Serving Size: Made about 18 cupcakes for me!

Number of Servings: 18.0

Recipe submitted by SparkPeople user STUMPY917.