These blueberry filled cupcakes are soft lemon cupcakes filled with fresh luscious blueberry curd and topped with lemon cream cheese frosting. They’re perfect for spring, Easter or Mother’s Day!
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These blueberry filled cupcakes are soft lemon cupcakes filled with homemade blueberry curd and topped with lemon cream cheese frosting.
The surprise blueberry filling makes these moist cupcakes so yummy and pretty to bite into! I adapted the curd recipe from my raspberry lemon cheesecake bars and the cupcakes from my raspberry white chocolate cupcakes.
For another filled cupcake recipe, try my strawberry filled cupcakes!
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Why You’ll Love This Recipe
- The cupcakes are super soft and fluffy. They taste so good with the luscious curd and rich, smooth frosting.
- The blueberry curd filling is tart, sweet, creamy and smooth. It’s so delicious to bite into! For another homemade fruit curd recipe, check out my blood orange cheesecake and lemon olive oil tart.
- Tangy lemon cream cheese frosting brings out the lemony flavor of the cupcakes and blueberry curd! The frosting is also yummy with my blackberry and lemon cake.
- The showstopping purple color of the blueberry curd is 100% natural. Everyone will love them for spring, Easter or Mother’s Day!
Ingredients
Here are some useful notes on the ingredients for this blueberry cupcakes recipe.
- Cake flour– Cake flour makes these cupcakes extra soft and tender.
- Blueberries – Fresh or frozen blueberries both work for the blueberry curd. If you’re a big blueberry fan, try my baked blueberry donuts and blueberry lemon sour cream muffins.
- Eggs- Use 2 large, room temperature eggs for the cupcakes. Eggs add structure, flavor, and moisture to these cupcakes. You’ll also need 1 egg and 1 egg yolk for the curd. The egg and yolk thicken the curd and help give it a creamy texture.
- Lemons: We’re using lemon zest and lemon juice in both the cupcakes and blueberry curd. It gives these blueberry pie cupcakes lots of tart, fresh flavor. It also brings out the tart flavor of the blueberries. If you have extra lemons, be sure to try my lemon lime bars!
- Unsalted butter: We’re using room temperature unsalted butter for the cupcakes and frosting and cold unsalted butter for the blueberry curd.
- Cream cheese: Use full fat, room temperature cream cheese in the frosting. Use block style cream cheese. Do not use cream cheese spread.
Substitutions & Variations
- Make a cake flour substitute. For 1 cup of cake flour, sift together 14 tablespoons (110 grams) all purpose flour with 2 tablespoons of cornstarch. Double this to make 2 cups then measure 1 3/4 cups out of it for this recipe.
- Substitute equal parts all purpose flour for the cake flour. The cupcakes won’t be as tender, but they’ll still be delicious.
- Swap in store bought or homemade blueberry jam for the curd.
Instructions
Here are the directions on how to make and bake cupcakes with blueberry filling.
Step 1 (Picture 1 above)– In a saucpan, whisk together the sugar, lemon zest, whole egg, yolk, and salt, until smooth. Stir in the blueberries and lemon juice. Stir over medium-low heat til mixture thickens. Strain through a fine mesh sieve and into a large bowl. Stir in the butter til melted. Place a piece of plastic wrap directly on the surface. Cool in the fridge for at least 2 hours.
Step 2 (Picture 2 above)– In a large bowl, beat the butter, sugar and lemon zest on medium-high speed for 3-4 minutes until fluffy and well combined.
Step 3 (Picture 3 above)– Mix in the eggs and vanilla. Mix in the dry ingredients and milk and lemon juice in alternating batches until just combined. Line a 12 count muffin pan and fill 2/3 to 3/4 full. Bake at 350 F for 17-21 minutes.
Step 4 (Picture 4 above)– Allow muffins to cool completely.
Step 5 (Picture 5 above)– Use a cupcake corer (or the wide end of a large piping tip) to carve out a hole in the cupcakes. Remove the center of each cupcake.
Step 6 (Picture 6 above)– Fill each cupcake with at least 1 teaspoon of blueberry curd. Spoon or pipe the curd into each cupcake. I fill a plastic zip lock sandwich bag with curd. Snip a corner off and use it to fill the cupcakes with curd.
Step 7 (Picture 7 above)– Beat the butter and the cream cheese until combined. Add the powdered sugar, 1/2 tablespoon of the blueberry curd (or milk or heavy cream), lemon zest, vanilla extract and salt. Beat until light and fluffy.
Step 8 (Picture 8 above)– Use an open star tip to pipe the frosting on the cupcakes.
Expert Tips
- Let the cupcakes cool completely before filling and frosting.
- Use full fat, block cream cheese for the frosting. Do not use cream cheese spread that comes in a tub.
- Stir blueberry lemon curd frequently while cooking. This will keep it from clumping up or burning.
- Store the curd in a non-metal container to prevent it from having a metallic aftertaste.
- Press plastic wrap directly on the surface of the curd to keep it from forming a skin.
Recipe FAQs
Use fresh or frozen. If it’s blueberry season, I recommend fresh blueberries since they are at peak flavor. Fresh blueberries found off season won’t add as much flavor to curd. If it’s not blueberry season, I recommend frozen blueberries.
The blueberry lemon curd can be stored in an airtight container in the fridge for up to 2 weeks.
Store blueberry filled lemon cupcakes in an airtight container in the fridge for up to 4 days. Freeze unfrosted cupcakes for up to 2 months.
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Blueberry Filled Cupcakes
Ingredients
Lemon Cupcakes
- 1¾ cups (218.75 g) cake flour
- 1 teaspoon (1 teaspoon) baking powder
- ¼ teaspoon (¼ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) salt
- ½ cup (113.5 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- 1 tablespoon (1 tablespoon) lemon zest
- 2 (2) large eggs room temperature
- 2 teaspoons (2 teaspoons) vanilla extract
- 2 tablespoons (2 tablespoons) lemon juice
- ½ cup (118.29 ml) whole milk room temperature
Blueberry Curd
- 1¼ cups (185 g) blueberries fresh or frozen (unthawed)
- ½ (½) lemon zest and juice from 1/2 a medium lemon
- ¼ cup (50 g) granulated sugar
- 1 (1) large egg
- 1 (1) large egg yolk
- ⅛ teaspoon (⅛ teaspoon) salt
- ¼ cup (56.75 g) unsalted butter cold, cut into about 5 pieces
Lemon Cream Cheese Frosting
- 5 tablespoons (70 g) unsalted butter room temperature
- 3½ ounces (99.22 g) cream cheese full fat, brick style, room temperature
- ¼ teaspoon (¼ teaspoon) vanilla extract
- 1 tablespoon (1 tablespoon) lemon zest
- 1¾ cups (210 g) powdered sugar add an additional 1/4 cup if needed to thicken
- ⅛ teaspoon (⅛ teaspoon) salt
- ½ tablespoon (½ tablespoon) blueberry curd add up to 3/4 tablespoon blueberry curd, or substitute milk or heavy cream
Instructions
Blueberry Curd
- Chop the butter into about 5 pats of butter. Place it in a large non-metal bowl. . Set a sieve over the bowl. Set aside.
- In a medium sized heavy bottom saucepan, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips. Rubbing the zest into the sugar is optional. It will help release the oils of the zest and enhance the lemon flavor.
- Add the egg, egg yolk, and salt to the saucepan and whisk with a silicone whisk til smooth.
- Stir in the blueberries and lemon juice. Stir constantly with a rubber spatula or silicone whisk over medium-low heat til mixture comes to a simmer then thickens enough to coat the back of a spoon, should take around 10 minutes.
- Strain the curd through the sieve, pushing it through the sieve with a spatula to Discard the blueberry skins.
- Stir in the cold, chopped butter til melted. Gently press a piece of plastic wrap directly on the surface of the curd. Set the bowl in the refrigerator to cool and thicken for at least 2 hours.
Lemon Cupcakes
- Preheat oven to 350 F. Line muffin pan with paper liners.
- In a medium bowl, whisk to combine the rest of the flour, baking powder, baking soda and salt. Set aside.
- In a standing mixer fitted with the paddle attachment or in a large bowl using a hand held mixer beat the butter, sugar and lemon zest on medium-high speed for 3-4 minutes until fluffy and well combined.
- Mix in the eggs one at a time. Scrape down the sides of the bowl. Mix in the vanilla extract.
- In a small bowl, stir to combine the milk and lemon juice.
- Mix in the dry ingredients and milk-lemon mixutre in alternating batches, starting and ending with the flour. Mix only until just combined.
- Use a 1/4 cup measure or an ice cream scoop to scoop the batter and evenly fill the liners 2/3 to 3/4 of the way full. You might have a little extra batter leftover, just discard it. Don't overfill the muffin pan.
- Bake for 17-21 minutes, until a toothpick comes out clean when inserted into the center. Remove from oven. Cool cupcakes in tin for ten minutes then remove and transfer them to a cooling rack. Cool completely before filling and frosting.
Lemon Cream Cheese Frosting
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the cream cheese on medium speed until combined.
- Turn the mixer to low and add the powdered sugar, ½tablespoon of the blueberry curd (milk or cream), lemon zest, vanilla extract and salt.
- Beat 2-3 minutes or until light and fluffy. If the frosting is too thick, add up to a little more blueberry curd or milk until desired consistency. If it's too thin, add more powdered sugar.
Assembling and Decorating
- Use a cupcake corer (or the wide end of a large piping tip) to carve out a hole in the cupcakes. Remove the center of each cupcake. Discard centers (or save them for snacks!)
- Spoon or pipe at least 1 teaspoon of blueberry curd into the middle of each cupcake.
- Pipe or frost the cupcakes as you like. I used a Wilton 6B tip to frost mine. For the easiest and prettiest decoration, pipe one circle around the opening of the cupcake so that the curd filling in the middle is visible.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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