Lemon & Blueberry Cream Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
A fresh and delicious lemon cupcake filled with homemade blueberry cream filling. The perfect summer treat for your next barbecue or just because.
  • 1 pt blueberries, washed
  • juice of half a lemon, about 2 Tbsp
  • zest of half a lemon, about 1 tsp
  • ¼ c sugar
  • 2 Tbsp corn starch
  • ¼ c heavy whipping cream
  • 2 oz (1/4 of a package) cream cheese, sitting out at room temperature for about 15 minutes
  • 14 Tbsp (1 stick plus 6 Tbsp) butter, room temperature
  • 3 c powdered sugar
  • 1 tsp vanilla
  • ⅛ tsp salt
  • 2 - 3 Tbsp heavy cream
  • 1 c flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ c sugar
  • 10 Tbsp (1 stick plus 2 Tbsp) butter, room temperature
  • 2 eggs, room temperature
  • juice of half a lemon, about 2 Tbsp
  • zest of half a lemon, about 1 tsp
  • ½ tsp lemon extract
  • ¼ c sour cream
  1. Combine the blueberries, lemon juice, lemon zest, sugar, and corn starch in a medium saucepan. Gently stir it together and bring to a boil over medium heat.
  2. Lower the heat and stir occasionally until the filling has thickened.
  3. Remove from heat and add the heavy cream. Stir gently until smooth and set aside to cool.
  1. Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.
  2. In a medium bowl whisk the flour, baking powder, and salt together and set aside.
  3. In the bowl of the stand mixer using the paddle attachment, beat the sugar and butter until light and fluffy, the butter will lighten in color.
  4. Add the eggs one at a time, beating well after each addition then add the lemon zest, juice, and extract. Mix until combined, scraping down the bowl as needed.
  5. With the mixer on low speed add the flour mixture. Before the flour mixture is just combined stop the mixer. Scrape down the sides and add the sour cream. Mix until just combined, do not over mix.
  6. Using a scoop, scoop batter into the lined pan until about ¾ full. Bake in preheated oven 15 - 18 minutes or until a toothpick inserted in the center comes out dry.
  7. Allow cupcakes to cool in the pan for a minute or two and transfer to a cooling rack to finish cooling completely.
  1. In the bowl of a stand mixer using the paddle attachment beat the butter and cream cheese until smooth and fluffy.
  2. With the mixer on low speed, add the powdered sugar on cup at a time beating well after each addition and scraping the sides of the bowl down as needed.
  3. Add the vanilla and salt.
  4. Add the heavy cream and beat until light and fluffy. In warmer weather you may not need the cream. If the consistency is good, the cream can be omitted.
  1. Core each cupcake and fill the center with blueberry filling.
  2. Pipe a swirl of frosting around the top of each cupcake. You can leave the center filling exposed or pipe a rosette over each one. Use the cores and any remaining filling and buttercream to make little trifles.
  3. Garnish with fresh lemon zest or sugar sprinkles if desired.
Recipe by The Red Eye Baker at http://www.theredeyebaker.com/2016/07/lemon-blueberry-cream-cupcakes/