Lemon Blueberry Pie Cupcakes

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 24 cupcakes


Lemon Cupcakes

  • 1 Box Lemon cake mix
  • 1 pkg Instant lemon pudding mix
  • 1/2 C Oil
  • 3 Large eggs
  • 3/4 C Non-fat sour cream
  • 1 tsp Pure vanilla extract
  • 1 tbsp Fresh lemon juice
  • 1 Can Lucky Leaf Blueberry Pie Filling

Cream Cheese Frosting

  • 1 C Unsalted butter at room temperature
  • 2 pkg Cream cheese, softened
  • 34 C Confectionary sugar
  • 1 tsp Pure vanilla extract
  • Zest from 1/2 a lemon

Oatmeal Crumble

  • 1/2 C Butter (softened)
  • 1/2 Light brown sugar
  • 1/2 C All-purpose flour
  • 1/2 Oatmeal


  1. For the Cupcakes: Preheat the oven to 350°.
  2. Combine lemon cake mix with dry pudding mix in a medium-sized bowl. Add eggs, oil and sour cream. Mix on medium speed just until combined. Add vanilla extract and lemon juice and continue mixing until incorporated.
  3. Line a muffin pan with cupcake liners and fill 2/3 full of batter.
  4. Bake at 350° for 12-15 minutes. Check for doneness by inserting a toothpick in the middle of the cupcake. If the toothpick comes out clean, your cupcakes are done. Allow cupcakes to cool for five minutes before transferring to a wire rack and cool completely.
  5. Cream cheese frosting: allow cream cheese and butter to come to room temperature. Combine in your stand mixer and beat on medium speed until butter and cream cheese are blended together.
  6. Slowly add confectionary sugar one cup at a time, beating well after each addition. Add vanilla extract and lemon zest last.
  7. Beat until desired consistency. Add additional powdered sugar for a thicker frosting.
  8. Refrigerate for at least 30 minutes for cream cheese to stiffen.
  9. For the Crumble Leave oven heated at 350°.
  10. Combine all ingredients in a medium-sized bowl. Use a pastry cutter or fork to cut the butter into the other ingredients. You want to create smaller chunks by breaking up the butter and coating it with the other ingredients.
  11. Line a large baking sheet with a baking mat or parchment paper. Spread crumble evenly over baking sheet.
  12. Bake for 10-13 minutes until it just starts to turn a light brown. Remove and allow to cool. Crumble will harden as it cools. Break apart larger pieces and set aside. You can make this a day ahead of time if you prefer.
  13. To assemble: to remove the centers using a cupcake corer, a melon baller or a knife. Fill each one with 1 heaping tablespoons of the pie filling. Top with cream cheese frosting and a sprinkle of oatmeal crumble.
  • Category: cupcakes
  • Method: baked
  • Cuisine: american
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