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Lemon Blueberry Cupcakes

(2 reviews)
Lemon Blueberry Cupcakes
  • Prep Time 10 min
  • Total Time 1 hr 10 min
  • Servings 24
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Lemon Blueberry Cupcakes

Lemonful, blueberry-ful, blissful cupcakes filled with lemon curd and topped with lemon cream cheese frosting.

Ingredients

1
box Betty Crocker™ SuperMoist™ lemon cake mix
1
cup water
1/2
cup vegetable oil
3
eggs
1 1/2
cups fresh or frozen blueberries, plus more for garnish
1
tablespoon Gold Medal™ unbleached all-purpose flour
1 1/4
cups lemon curd
2
(8-ounce) packages Neufchatel cream cheese, softened
1
stick unsalted butter, softened
2
pounds powdered sugar
2
teaspoons vanilla
Zest and juice of 1 lemon

Directions

  • 1 Preheat oven to 350°F for shiny metal or glass pan or 325°F for dark or non-stick pan. Place paper baking cups in two 12-cup cupcake tins and set aside.
  • 2 In a large bowl or bowl of a stand mixer, beat cake mix, water, oil and eggs on low speed 30 seconds, then increase speed to medium and beat 2 minutes.
  • 3 Toss blueberries with flour and fold into batter. Divide batter among paper baking cups (each cup should be about 2/3 full).
  • 4 Bake cupcakes until a toothpick inserted in the center comes out clean, about 15-20 minutes. Remove from oven and set on a cooling rack to cool 10 minutes, then remove from pan and allow to cool completely.
  • 5 Using a sharp paring knife, cut out a 1-inch wide by 1-inch deep hole in the top center of each fully cooled cupcake. Discard the centers.
  • 6 Fill each hole to the top with lemon curd.
  • 7 To make the frosting: In a large bowl or bowl of a stand mixer, beat together cream cheese and butter until soft and fluffy, about 1 minute. Add powdered sugar and stir to combine.
  • 8 Zest one lemon in a separate small bowl and reserve; cut lemon in half and add juice to frosting mixture. Stir to combine. Frost cupcakes and top with reserved lemon zest and blueberries.
See Step By Step

Step By Step  

Lemon Blueberry Cupcakes

As prepared by Girl Versus Dough,

Once upon a time, there was a girl who made cupcakes.


Lemon Blueberry Cupcakes, to be exact. Lemon Blueberry Cupcakes filled with lemon curd, to be even more exact. Lemon Blueberry Cupcakes filled with lemon curd and topped with a lemony cream cheese frosting, to be the most exact. And she was the happiest girl in all the land. The end.

Neat story, huh? While I might need to work on my storytelling chops a bit, these cupcakes are flavor perfection. I mean it. No tweaking, fiddling, fussing or fudging (unless there’s actually fudge involved) necessary. Everything is in its right place – and it’s all thanks to the magical pairing that is lemon and blueberry.

I mean, what could be better than fresh blueberries folded into fluffy lemon cupcakes with tart lemon curd-filled centers and a creamy, sweet and tangy frosting all on top?

I’ll tell you what – not much. This is no fairy tale, friends – this is happening, right here, right now.

Here’s how to make your dreams come true:

Ingredients for Lemon Blueberry Cupcakes

First, gather your cupcake ingredients. I love the flavor and fluffiness rendered by Betty Crocker’s Lemon Cake mix, so I prefer to use it for this recipe. If you can’t find fresh blueberries (which shouldn’t be a problem in the summahtime), you can use frozen and thawed ones.

Blueberries

Toss those bluebs in a bit of flour. They’re so purdy!

Stirring blueberries in

Then, fold them into the cake batter.

Cupcakes out of the oven

Divide the batter among 24 paper baking cup-lined cupcake tins and bake until all golden brown and beautimous.

Cupcakes with middles taken out

Now here comes the fun part! Once they’re fully cooled, use a sharp paring knife to cut out the centers. Feel free to snack on the centers while you proceed (it provides energy for the adventure ahead).

Cupcakes with lemon curd in middle

Fill the holes with lemon curd. I just shed a tear from all this deliciousness.

Topping off cupcakes with lemon cream cheese frosting

Then frost the cupcakes as you wish. AS… YOU… WISH….! (Princess Bride? Anyone? Anyone?)

Lemon Blueberry Cupcake on plate

Sprinkle the cupcakes with lemon zest and top with a fresh blueberry.

Lemon Blueberry Cupcake on plate, ready to eat

I just… I mean… We can all live happily ever after now.



Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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Nutrition Information 
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