These blueberry filled cupcakes are a delightful treat that combines soft lemon-flavored cupcakes with a fresh blueberry curd filling, topped off with a creamy lemon frosting. Perfect for celebrations like spring gatherings, Easter, or Mother’s Day, these cupcakes are sure to impress your family and friends with their vibrant flavors and stunning presentation.
Why You’ll Love This Recipe
- Delicious Flavor Combination: The balance of tart blueberries and zesty lemon creates a refreshing taste that’s perfect for any occasion.
- Easy to Make: This recipe is straightforward, making it accessible even for novice bakers.
- Versatile for Any Celebration: Whether it’s a birthday, holiday, or just a regular day, these cupcakes fit right in.
- Impressive Presentation: The bright colors of the blueberries and lemon frosting make these cupcakes visually appealing.
- Customizable: Feel free to adjust the sweetness or add different fillings to suit your taste.
Tools and Preparation
Before diving into this exciting baking adventure, gather your tools. Having everything ready will streamline the process and ensure success.
Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cupcake pan
- Cupcake liners
Importance of Each Tool
- Electric mixer: Ensures that the butter and sugar are creamed properly, creating a light texture in your cupcakes.
- Cupcake pan: Provides the perfect shape for baking that keeps your cupcakes uniform in size.
- Rubber spatula: Helps incorporate ingredients smoothly without overmixing, which is crucial for fluffy cupcakes.
Ingredients
For these delicious blueberry filled cupcakes, you will need:
For the Cupcakes
- 1¾ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- ½ cup whole milk (room temperature)
For the Blueberry Curd
- 1¼ cups blueberries (fresh or frozen (unthawed))
- ½ lemon (zest and juice from 1/2 a medium lemon)
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- ⅛ teaspoon salt
- ¼ cup unsalted butter (cold, cut into about 5 pieces)
For the Lemon Cream Cheese Frosting
- 5 tablespoons unsalted butter (room temperature)
- 3½ ounces cream cheese (full fat, brick style, room temperature)
- ¼ teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1¾ cups powdered sugar (add an additional ¼ cup if needed to thicken)
- ⅛ teaspoon salt
- ½ tablespoon blueberry curd (add up to ¾ tablespoon blueberry curd, or substitute milk or heavy cream)
How to Make Blueberry Filled Cupcakes
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
Step 2: Prepare the Cupcake Batter
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In another bowl, cream together the room temperature butter and granulated sugar until light and fluffy.
- Add lemon zest and mix until combined.
- Beat in eggs one at a time followed by vanilla extract and lemon juice until fully incorporated.
- Gradually add dry ingredients alternating with milk until smooth.
Step 3: Bake the Cupcakes
Fill each cupcake liner about two-thirds full with batter. Bake for about 20-22 minutes or until a toothpick inserted comes out clean. Allow cooling completely before filling.
Step 4: Make the Blueberry Curd
- In a saucepan over medium heat, combine blueberries, lemon zest and juice, granulated sugar, egg, egg yolk, and salt.
- Stir continuously until thickened; remove from heat.
- Add cold butter pieces gradually until melted and smooth. Let cool before using.
Step 5: Prepare Lemon Cream Cheese Frosting
- In a mixing bowl, beat together room temperature butter and cream cheese until smooth.
- Mix in vanilla extract and lemon zest.
- Gradually add powdered sugar until desired consistency is achieved.
Step 6: Assemble Your Cupcakes
Once cooled:
1. Use a piping bag or knife to create an opening in each cupcake top.
2. Fill with blueberry curd generously.
3. Pipe frosting on top of each filled cupcake as desired.
Enjoy your delicious blueberry filled cupcakes!
How to Serve Blueberry Filled Cupcakes
These blueberry filled cupcakes are delightful on their own, but pairing them with the right accompaniments can elevate your dessert experience. Consider these serving suggestions to impress your guests.
Pair with Fresh Berries
- Fresh blueberries, raspberries, or strawberries can add a burst of color and flavor on the side, enhancing the fruity essence of your cupcakes.
Serve with Whipped Cream
- A dollop of light whipped cream adds creaminess that complements the tangy lemon and blueberry filling perfectly.
Accompany with Lemonade
- A refreshing glass of homemade lemonade balances the sweetness of the cupcakes and adds a zesty kick.
Top with a Scoop of Ice Cream
- Vanilla or lemon sorbet ice cream provides a cool contrast to the warm cupcakes, making each bite even more enjoyable.
Garnish with Mint Leaves
- Fresh mint leaves add a touch of elegance and a hint of freshness when placed on top or beside the cupcakes.
How to Perfect Blueberry Filled Cupcakes
Perfecting blueberry filled cupcakes is all about attention to detail. Follow these tips for the best results.
- Use room temperature ingredients: This helps achieve a smoother batter and better texture in your cupcakes.
- Don’t overmix: Mixing just until combined prevents dense cupcakes. Gently fold in dry ingredients to keep them light and fluffy.
- Check doneness early: Ovens vary, so start checking your cupcakes a few minutes before the recommended bake time to avoid overcooking.
- Cool completely before frosting: Allowing your cupcakes to cool ensures that the frosting doesn’t melt and creates an appealing presentation.
Best Side Dishes for Blueberry Filled Cupcakes
Blueberry filled cupcakes shine when paired with complementary side dishes. Here are some great options that enhance their flavors:
- Fruit Salad: A mix of seasonal fruits provides freshness and brightness that pairs beautifully with blueberry-filled treats.
- Cheese Platter: A selection of mild cheeses like brie or goat cheese offers a savory contrast to sweet cupcakes.
- Pecan Pie Bars: These rich bars provide a nutty crunch that contrasts nicely with soft cupcake textures.
- Lemon Bars: Tangy lemon bars echo the citrus notes in the cupcake while offering another layer of flavor.
- Chocolate-Dipped Strawberries: The richness of chocolate complements the tartness of blueberries for an indulgent treat.
- Mini Cheesecakes: These creamy bites can be flavored with lemon or blueberry for a cohesive dessert table theme.
Common Mistakes to Avoid
To ensure your blueberry filled cupcakes turn out perfectly, avoid these common mistakes.
- Ignoring ingredient temperature: Using cold ingredients can lead to uneven mixing. Always ensure that butter, eggs, and milk are at room temperature before starting.
- Overmixing the batter: Overmixing can make the cupcakes dense. Mix just until the dry ingredients are incorporated for a light texture.
- Not measuring flour correctly: Too much flour can lead to dry cupcakes. Use the spoon-and-level method for accurate measurement.
- Skipping the lemon zest: Lemon zest adds essential flavor to the cupcakes. Don’t skip this ingredient; it enhances the overall taste.
- Underbaking or overbaking: Monitor baking time closely. Check for doneness with a toothpick; it should come out clean or with a few crumbs attached.
Storage & Reheating Instructions
Refrigerator Storage
- Store blueberry filled cupcakes in an airtight container.
- They will stay fresh for up to 5 days in the refrigerator.
Freezing Blueberry Filled Cupcakes
- Place cupcakes in an airtight container or freezer-safe bag.
- They can be frozen for up to 3 months.
Reheating Blueberry Filled Cupcakes
- Oven: Preheat to 350°F (175°C). Warm cupcakes for about 10 minutes until heated through.
- Microwave: Heat one cupcake at a time on low power for 10-15 seconds.
- Stovetop: Place in a covered skillet over low heat, warming gently to avoid drying out.
Frequently Asked Questions
What makes blueberry filled cupcakes so special?
Blueberry filled cupcakes offer a delightful combination of fresh blueberry curd and soft lemon cake, creating a sweet and tangy treat that’s perfect for any occasion.
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries! Just make sure they are unthawed when adding them to the batter for best results.
How do I make homemade blueberry curd?
To make blueberry curd, combine fresh blueberries, sugar, lemon juice, and egg yolks in a saucepan. Cook until thickened, then strain and cool before using as a filling.
How can I customize my blueberry filled cupcakes?
You can customize these cupcakes by adding different citrus flavors like orange or lime zest, or even swapping blueberries for raspberries or strawberries for variety!
Final Thoughts
These blueberry filled cupcakes are not only delicious but also versatile. Perfect for spring celebrations or simply as an everyday treat, you can easily adjust flavors and fillings to suit your taste. Give this recipe a try and enjoy the delightful burst of blueberry goodness!
Blueberry Filled Cupcakes
Indulge in the delightful flavors of blueberry filled cupcakes that marry soft lemon cake with a luscious blueberry curd filling. Topped with creamy lemon frosting, these treats are perfect for any celebration, from spring gatherings to casual get-togethers. Their vibrant colors and refreshing flavors promise to impress your family and friends alike. Easy to make and customizable, these cupcakes are sure to become a favorite in your baking repertoire.
- Total Time: 52 minutes
- Yield: Makes approximately 12 cupcakes 1x
Ingredients
- 1¾ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- ½ cup whole milk (room temperature)
- 1¼ cups blueberries (fresh or frozen (unthawed))
- ½ lemon (zest and juice from 1/2 a medium lemon)
- ¼ cup granulated sugar (for curd)
- 1 large egg (for curd)
- 1 large egg yolk (for curd)
- ⅛ teaspoon salt (for curd)
- ¼ cup unsalted butter (cold, cut into about 5 pieces, for curd)
- 5 tablespoons unsalted butter (for frosting)
- 3½ ounces cream cheese (full fat, brick style, room temperature)
- ¼ teaspoon vanilla extract (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 1¾ cups powdered sugar (add an additional ¼ cup if needed to thicken)
- ⅛ teaspoon salt (for frosting)
- ½ tablespoon blueberry curd (add up to ¾ tablespoon blueberry curd, or substitute milk or heavy cream)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In one bowl, whisk together cake flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy.
- Add lemon zest, eggs, vanilla extract, and lemon juice; mix until combined. Gradually add dry ingredients alternating with milk until smooth.
- Fill cupcake liners two-thirds full and bake for 20-22 minutes until a toothpick comes out clean. Allow to cool completely.
- For the blueberry curd: Combine blueberries, lemon zest & juice, sugar, egg, egg yolk, and salt in a saucepan over medium heat until thickened; remove from heat and stir in cold butter until smooth.
- For the frosting: Beat butter and cream cheese until smooth; mix in vanilla extract and lemon zest before gradually adding powdered sugar.
- Once cooled, fill cupcakes with blueberry curd and pipe frosting on top.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For added flavor variations, consider using different citrus zests or swapping blueberries for raspberries. Ensure all ingredients are at room temperature for optimal texture.
