Every time I go to the store lately blueberries are on sale. Needless to say I ended up with an abundance of them in the fridge so naturally that meant that I had to make Lemon & Blueberry Cream Cupcakes.
I’ve also had a taste for all things lemon. Maybe because it’s summer and lemon is just refreshing. I’m actually having my water with some fresh sliced lemon in it now. I recently got a new zester too, so that just makes me want to zest stuff any chance I get. 😉 LOL
When life gives you blueberries… make cupcakes!
Back to the cupcakes… lemon and blueberry is definitely a classic and tasty combination, don’t you think? It’s like sunshine on a dessert plate. These cupcakes are nice and fresh with lemon flavor because not only did I use lemon zest in them, I also added some fresh squeezed lemon juice. The centers are filled with blueberry cream filling. Yes, CREAM! Not a whole lot, but just enough to make it smooth and creamy. I made blueberries like this before one Sunday to serve with pancakes. The inspiration hit to add a little cream, so I did and it was delish! It was one of those times that I thought, “note to self, I should put this in a cupcake.”
There will be filling left over from this recipe that you can easily save in the refrigerator. The lemon cupcakes do need to be cored so that the centers can be filled with blueberry filling, you can use the centers and the left over filling to make a simple trifle. You can also use it as an ice cream topping or on pancakes… you get the picture. 😉
Serve these up at your next barbecue or savor the freshness of summer before we make the switch to all things pumpkin. 😉 Enjoy!
xox Roxana
- 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
- 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.
- Lower the heat and stir occasionally until the filling has thickened.
- Remove from heat and add the heavy cream. Stir gently until smooth and set aside to cool.
- Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.
- In a medium bowl whisk the flour, baking powder, and salt together and set aside.
- 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.
- 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.
- 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.
- 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.
- Allow cupcakes to cool in the pan for a minute or two and transfer to a cooling rack to finish cooling completely.
- In the bowl of a stand mixer using the paddle attachment beat the butter and cream cheese until smooth and fluffy.
- 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.
- Add the vanilla and salt.
- 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.
- Core each cupcake and fill the center with blueberry filling.
- 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.
- Garnish with fresh lemon zest or sugar sprinkles if desired.
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