with Blueberry curd

Lemon Blueberry Cupcakes

These blueberry filled cupcakes are soft lemon cupcakes filled with fresh luscious blueberry curd and topped with lemon cream cheese frosting.

– Lemon cupcakes: they're soft and delicious! –Blueberry filling: Each cupcake is filled with luscious blueberry curd.  – Lemon cream cheese frosting: This creamy frosting  is creamy, tangy and delicious!

Why you will LOVE this recipe:

– flour –Baking powder + Baking soda – salt – butter –lemon zest, lemon juice – milk – 3 eggs –1 egg yolk – vanilla extract – blueberries –cream cheese –sugar –powdered sugar

INGREDIENTS

In a saucpan, whisk together the sugar, lemon zest, whole egg, yolk, and salt, until smooth. Stir in the blueberries and lemon juice til mixture thickens. Strain through a fine mesh sieve and into a large bowl. Stir in the butter til melted. Cool in the fridge for at least 2 hours.

Instructions

Whisk to combine the flour, baking powder, baking soda and salt. Set aside.

Instructions

– Cream the butter and sugar with a mixer until light and fluffy. Add the vanilla. Add the eggs.(Pics 2 and 3 below)

Instructions

Add the dry ingredients alternately with the milk and lemon juice. . Picture 3 .

Instructions

Fill cupcake liners 2/3 full. Bake for 14-16 minutes. Picture 4

Instructions

Use a cupcake corer (or the wide end of a large piping tip) to carve out a hole in the cupcakes. Picture 6.

Instructions

Fill each cupcake with at least 1 teaspoon of blueberry curd. Spoon or pipe the curd into each cupcake. Picture 6.

Instructions

Make the frosting: Beat the butter and the cream cheese. Add the powdered sugar, 1/2 tablespoon of the blueberry curd, lemon zest, vanilla extract and salt. Beat until light and fluffy. Picture 7

Instructions

Frost the cupcakes. Picture 8

Instructions

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!

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