Description

These blueberry filled cupcakes are soft lemon cupcakes filled with fresh luscious blueberry curd and topped with a creamy lemon cream cheese frosting. Perfect for spring celebrations, Easter, or Mother’s Day, these cupcakes combine the tartness of lemon with the sweet-rich flavor of blueberry curd for a delightful dessert experience.

Ingredients

Scale

Lemon Cupcakes

1¾ cups (218.75 g) cake flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (113.5 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 tablespoon lemon zest
2 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons lemon juice
½ cup (118.29 ml) whole milk, room temperature

Blueberry Curd

1¼ cups (185 g) blueberries, fresh or frozen (unthawed)
Zest and juice from ½ a medium lemon
¼ cup (50 g) granulated sugar
1 large egg
1 large egg yolk
⅛ teaspoon salt
¼ cup (56.75 g) unsalted butter, cold, cut into about 5 pieces

Lemon Cream Cheese Frosting

5 tablespoons (70 g) unsalted butter, room temperature
3½ ounces (99.22 g) cream cheese, full fat, brick style, room temperature
¼ teaspoon vanilla extract
1 tablespoon lemon zest
1¾ cups (210 g) powdered sugar (add an additional ¼ cup if needed to thicken)
⅛ teaspoon salt
½ tablespoon blueberry curd (can add up to ¾ tablespoon or substitute milk or heavy cream)

Instructions

Make the Blueberry Curd: Chop cold butter into about 5 pieces and place in a large non-metal bowl with a sieve set over it. In a medium heavy-bottom saucepan, combine sugar and lemon zest and rub zest into sugar to release oils. Whisk in egg, egg yolk, and salt until smooth. Stir in blueberries and lemon juice. Cook over medium-low heat, stirring constantly, until mixture simmers and thickens to coat the back of a spoon, about 10 minutes. Strain through sieve to remove skins into the butter bowl. Stir in cold butter until melted. Press plastic wrap on surface and chill for at least 2 hours.
Prepare Lemon Cupcakes: Preheat oven to 350°F (177°C) and line a muffin pan with paper liners. Whisk together flour, baking powder, baking soda, and salt. In a mixer or large bowl with hand mixer, beat butter, sugar, and lemon zest on medium-high until fluffy (3-4 minutes). Add eggs one at a time, mixing well after each, scrape bowl, then mix in vanilla. Stir milk and lemon juice together. Alternate adding dry ingredients and milk mixture to batter, starting and ending with dry ingredients. Mix just until combined. Fill liners about 2/3 to 3/4 full using a ¼ cup measuring cup or ice cream scoop. Bake 17-21 minutes or until toothpick inserted comes out clean. Cool in pan 10 minutes, then on rack until completely cooled.
Make Lemon Cream Cheese Frosting: Beat butter and cream cheese in mixer until combined. On low speed, add powdered sugar, blueberry curd, lemon zest, vanilla, and salt. Beat 2-3 minutes until light and fluffy. Adjust consistency with more blueberry curd/milk or powdered sugar as needed.
Assemble Cupcakes: Core each cooled cupcake with a cupcake corer or large piping tip, removing centers. Fill cavity with at least 1 teaspoon blueberry curd. Frost cupcakes using a piping bag fitted with a Wilton 6B tip or as desired, piping a ring around the opening so the filling is visible.

Notes

Flour: Cake flour gives cupcakes a tender texture. Substitute by sifting 14 tbsp (110 g) all-purpose flour with 2 tbsp cornstarch per cup if needed. All-purpose flour can also be used directly.
Blueberry Curd: Use fresh or frozen blueberries. Stir frequently while cooking to prevent clumping or burning. Store curd in a non-metal container with plastic wrap pressed on surface to prevent skin. Store-bought blueberry jam can substitute for curd.
Storage: Leftover blueberry curd can be refrigerated in airtight container for up to 2 weeks. Cupcakes keep up to 4 days refrigerated in airtight container. Serve cupcakes at room temperature for best flavor.

Prep Time: 30 minutes
Cook Time: 31 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blueberry cupcakes, lemon cupcakes, blueberry curd, lemon cream cheese frosting, spring dessert, Mother's Day cupcake, Easter dessert