Blueberry Cupcakes with Lemon Buttercream

Blueberry Cupcakes with Lemon Buttercream

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blueberry meyer lemon muffins

makes 12-15

Lemon Curd Recipe

Ingredients for the cupcakes

• 1¼ cup all-purpose flour
• ⅓ tsp salt
• 1 tsp baking powder
• 1½ cup fresh blueberries
• ½ cup sour cream
• 1 tsp lemon extract
• 8 oz butter softened
• ¾ cup sugar
• 2 large eggs

Ingredients for the lemon filling

• 3 large eggs (whisked together until until yolks and whites are thoroughly combined)
• ⅔ cup granulated sugar
• 1 tbsp lemon zest
• ⅓ cup lemon juice
• ⅓ tsp of lemon extract
• 4 tbsp butter

Ingredients for the icing

• 1 cup butter softened
• 1 tsp lemon extract
• 4 cup powdered sugar
• 2 tbsp milk

Directions for the blueberry meyer lemon muffins

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners.
2. Combine 1 cup flour, salt and baking powder and set aside.
3. Place blueberries in a bowl and sprinkle with the additional ¼ cup of flour. Mix gently to coat blueberries with the flour. Set aside.
4. In a bowl, with an electric mixer, mix together butter and sugar until fluffy.
5. To the butter & sugar mixture, add sour cream, extract and eggs. Mix until combined. Add dry mixture to the wet mixture and mix well. Fold in blueberries.
6. Fill cupcake cups ¾ full and bake on center rack of oven for 15-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
7. Cool in pans for 15 minutes, then remove to a cooling rack to finish cooling.

Directions for the lemon filling

1. In a medium saucepan, mix together, lemon juice, butter and lemon zest.
2. Add sugar and mix well. Add eggs and mix well.
3. Cook over medium low heat, stirring frequently, until the mixture thickens and coats the back of a spoon.
4. Remove from heat and allow to cool completely.

Directions for the icing

1. In a large bowl, beat butter and extract until creamy.
2. Add powdered sugar and mix well.
3. Add milk. Mix until well combined and your desired consistency.

Directions for the cupcake and icing assembly

1. Using an apple corer or small spoon, insert into center of cupcake and remove about 3/4-inch of cake.
2. Spoon or pipe lemon filling into the hole.
3. Use your piping tip of choice, fill piping bag about ⅔ full with icing and pipe onto cupcake. I used a Wilton #2D piping tip for large drop flowers.
4. Top each cupcake with a blueberry and a little lemon zest, if desired.

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Print Recipe

Lemon Blueberry Cupcakes

Ingredients:

Ingredients for the cupcakes

• 1¼ cup all-purpose flour
• ⅓ tsp salt
• 1 tsp baking powder
• 1½ cup fresh blueberries
• ½ cup sour cream
• 1 tsp lemon extract
• 8 oz butter softened
• ¾ cup sugar
• 2 large eggs

Ingredients for the lemon filling

• 3 large eggs (whisked together until until yolks and whites are thoroughly combined)
• ⅔ cup granulated sugar
• 1 tbsp lemon zest
• ⅓ cup lemon juice
• ⅓ tsp of lemon extract
• 4 tbsp butter

Ingredients for the icing

• 1 cup butter softened
• 1 tsp lemon extract
• 4 cup powdered sugar
• 2 tbsp milk

Directions:

Directions for the cupcakes

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners.
2. Combine 1 cup flour, salt and baking powder and set aside.
3. Place blueberries in a bowl and sprinkle with the additional ¼ cup of flour. Mix gently to coat blueberries with the flour. Set aside.
4. In a bowl, with an electric mixer, mix together butter and sugar until fluffy.
5. To the butter & sugar mixture, add sour cream, extract and eggs. Mix until combined. Add dry mixture to the wet mixture and mix well. Fold in blueberries.
6. Fill cupcake cups ¾ full and bake on center rack of oven for 15-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
7. Cool in pans for 15 minutes, then remove to a cooling rack to finish cooling.

Directions for the lemon filling

1. In a medium saucepan, mix together, lemon juice, butter and lemon zest.
2. Add sugar and mix well. Add eggs and mix well.
3. Cook over medium low heat, stirring frequently, until the mixture thickens and coats the back of a spoon.
4. Remove from heat and allow to cool completely.

Directions for the icing

1. In a large bowl, beat butter and extract until creamy.
2. Add powdered sugar and mix well.
3. Add milk. Mix until well combined and your desired consistency.

Directions for the cupcake and icing assembly

1. Using an apple corer or small spoon, insert into center of cupcake and remove about 3/4-inch of cake.
2. Spoon or pipe lemon filling into the hole.
3. Use your piping tip of choice, fill piping bag about ⅔ full with icing and pipe onto cupcake. I used a Wilton #2D piping tip for large drop flowers.
4. Top each cupcake with a blueberry and a little lemon zest, if desired.