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Blueberry Filled Cupcakes

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

Scale
  • 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

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. 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.
  3. Add lemon zest, eggs, vanilla extract, and lemon juice; mix until combined. Gradually add dry ingredients alternating with milk until smooth.
  4. Fill cupcake liners two-thirds full and bake for 20-22 minutes until a toothpick comes out clean. Allow to cool completely.
  5. 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.
  6. For the frosting: Beat butter and cream cheese until smooth; mix in vanilla extract and lemon zest before gradually adding powdered sugar.
  7. Once cooled, fill cupcakes with blueberry curd and pipe frosting on top.
  • Author: Dahlia
  • 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.