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You are here Recipe Index » Cakes » Cupcakes Muffins » Lemon Blueberry Cupcakes


LEMON BLUEBERRY CUPCAKES

Published -Sep 2, 2021 Modified -Sep 2, 2021 Veena Azmanov This post may contain
affiliate links to Amazon and other sides. This blog generates income via ads
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These lemon blueberry cupcakes are light and fluffy lemon cupcakes filled with
blueberry filling and frosted with cream cheese frosting. Based on my one-bowl
cupcake recipe, these are simple and easy to make.


Lemon Cupcakes with Blueberry Filling and Cream Cheese Frosting Table of Content
 * Why make these cupcakes?
 * Ingredients and substitutes
 * Step by step instructions
 * More lemon and blueberry recipes
 * Frequently asked questions
 * You may also like
 * Printable Recipe



--------------------------------------------------------------------------------




WHY MAKE THESE CUPCAKES?

 * This is a very simple and easy, no-fuss one-bowl cupcake recipe, which means
   you add everything to a bowl and combine.
 * The ingredients for the cupcake batter are simple pantry staples most of
   which you probably already have on hand.
 * The filling in the cupcakes just takes it to the next level and takes as
   little as 5 minutes to make.
 * The lemon cupcakes are delicious on their own. But they are absolutely
   amazing when frosted with cream cheese frosting.
 * The timeline for these cupcakes is fairly straightforward.
   * Bake cupcakes - 30 minutes (make up to 2 days ahead)
   * Prepare filling -5 minutes (make 4 days ahead or freezer for a month )
   * Cream cheese frosting - 5 minutes (can be made 2 days head)
   * Assemble - 10 minutes


Lemon Cupcakes with Blueberry Filling and Cream Cheese Frosting


INGREDIENTS AND SUBSTITUTES

 * Blueberry - You can, of course, use fresh blueberries, canned, or frozen. I'm
   using frozen. And if you use frozen or canned, please check if sugar has been
   added and adjust the sweetness in your recipe accordingly.
 * Lemon - Fresh lemon is the way to go with lemon desserts.
 * Sugar - I like to use white sugar so the blue filling looks nicer in the with
   cupcakes.
 * Cream cheese - It is best to use full-fat cream cheese, no less than 32%.
   Otherwise, the frosting will be too soft and not hold shape at all.



Lemon Cupcakes with Blueberry Filling and Cream Cheese Frosting


STEP BY STEP INSTRUCTIONS


LEMON CUPCAKES

 * Preheat the oven at 325°F/ 160°C/ Gas Mark 3.
   Pro tip - The batter gets ready very quickly. But, make sure the oven is
   preheated well.
 * Line a muffin pan with cupcake liners - and set aside.


Lemon Cupcakes with Blueberry Filling and Cream Cheese Frosting
 * Add all cupcake ingredients to the bowl of a stand mixer. You can also use
   just a bowl and whisk. Combine well until you have a smooth batter.
   Pro tip - It is essential that all ingredients are at room temperature.
   Otherwise, you will have a lumpy batter.
 * Divide the batter between 12 cupcake liners using an ice cream scoop or
   ⅓ measure cup.
   Pro tip - These make 12 regular-size cupcakes, you can also make 8 large
   cupcakes in baking cups.
 * Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.
   Pro tip - Turning the baking pan halfway through will ensure they bake evenly
   (I forgot as you can see in the video - some baked with sideway domes 🤪).
 * Cool cupcakes completely before you decorate.
   Pro tip - It is essential to cool cupcakes or cake completely before frosting
   or the frosting will melt.


Lemon Cupcakes with Blueberry Filling and Cream Cheese Frosting


BLUEBERRY FILLING

 * In a saucepan over medium heat, cook blueberries, sugar, salt, lemon juice,
   and half the water until the sugar has dissolved.
 * In a separate bowl – combine the cornstarch and remaining water. Add the
   cornstarch slurry – cook on low until it boils and thickened.
   Pro tip - You want the blueberry filling to be shiny and glossy not opaque.
   So, it must boil and become glossy, not opaque.


Lemon Cupcakes with Blueberry Filling and Cream Cheese Frosting


CREAM CHEESE FROSTING

 * Add all cream cheese frosting ingredients to the bowl of a stand mixer.
   Pro tip - The success of a one-bowl recipe is to ensure that all ingredients
   are at room temperature. Otherwise, it could result in a lumpy buttercream.
 * Combine well. Once all the powdered sugar has been incorporated, whip for 3
   minutes more until light and fluffy similar to whipped cream.
   Pro tip - When whipped, the buttercream will become light and airy similar to
   a whipped cream consistency.


Lemon Cupcakes with Blueberry Filling and Cream Cheese Frosting


ASSEMBLE

 * Place frosting in a piping bag with your favorite piping tip. I used a star
   tip.
   Pro tip - You can also color this frosting with as many colors as you want.
 * Core out the center with an apple corer (as shown in the video) Place a
   teaspoon of blueberry filling in the center.
 * Pipe a swirl on each cupcake starting from the base towards the top. Top with
   a fresh blueberry


Lemon Cupcakes with Blueberry Filling and Cream Cheese Frosting


STORAGE

 * These cupcakes will stay at room temperature for 2 days.
 * You can keep them in the fridge for up to 3 to 4 days if wrapped properly
   (fridge can dry out the cakes and cupcakes easily).
 * You can even freeze these cupcakes for up to a month.


MORE LEMON AND BLUEBERRY RECIPES

 * Mini Lemon Cheesecake Tarts or Lemon Curd Tart
 * Lemon Crinkle Cookies or Lemon Butter Cookies
 * Blueberry Cheesecake - Baked
 * Blueberry Muffins Recipe
 * and Blueberry Bars - Cream Cheese
 * See all blueberry recipes or see all lemon recipes


Lemon Cupcakes with Blueberry Filling and Cream Cheese Frosting


FREQUENTLY ASKED QUESTIONS

How long will these lemon blueberry cupcakes keep?

These apple cupcakes will keep at room temperature for 2 days. If wrapped well
they will keep in the fridge for up to a week. And up to a month in the freezer

How to bake perfect cupcakes every single time?

Baking perfect cupcakes is not hard to achieve if you follow the above 12 tips
for perfect cupcakes.

How to prevent cupcakes liners from peeling after baking?

There are a few things you can do - we discussed it in this post -- how to avoid
cupcake liners peeling after baking.


YOU MAY ALSO LIKE

 * Blueberry Ice Cream - 3 ingredients
 * Blueberry Jam - No Pectin (3 ingredients)
 * Classic Blueberry Tart Recipe
 * Blueberry Macarons Recipe

Tried my recipe? Don't forget to rate ★★★ ★★ it and leave a comment to let me
know how it was.
You can also find a collection of my tutorials and recipes on Pinterest.
Follow me on Facebook, Twitter, and Instagram for more.

--------------------------------------------------------------------------------





PRINTABLE RECIPE


LEMON BLUEBERRY CUPCAKES

Author: Veena Azmanov

5 from 18 votes
Print Pin Rate

Share by Email Share on FB Save Grow Saved! Add to Favorite Saved!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins


Calories: 320kcal

Adjust Servings Here: cupcakes



DESCRIPTION

These lemon blueberry cupcakes are light and fluffy lemon cupcakes filled with
blueberry filling and frosted with cream cheese frosting. Based on my one-bowl
cupcake recipe, these are simple and easy to make.




VIDEO





INGREDIENTS 
1X2X3X

LEMON CUPCAKES

   
 * ▢ 4 tbsp (60 g) Butter unsalted, room temperature
 * ▢ ¼ cup (60 ml) Cooking oil
 * ▢ ⅔ cup (130 g) Sugar
 * ▢ 2 Eggs large
 * ▢ 1½ cup (190 g) All-purpose flour
 * ▢ 1 tsp Baking powder
 * ▢ ½ tsp Baking soda
 * ▢ ¼ tsp Salt
 * ▢ ¼ cup (60 ml) Buttermilk
 * ▢ 2 tbsp Lemon juice
 * ▢ ½ tsp Lemon zest
 * ▢ 1 tsp Vanilla extract

BLUEBERRY FILLING

 * ▢ 1 cup (150 g) Blueberries
 * ▢ 2 tbsp Sugar
 * ▢ 1 tbsp Cornstarch
 * ▢ 1 tsp Lemon juice
 * ▢ ¼ tsp Salt
 * ▢ ¼ cup (60 ml) Water (divided)

CREAM CHEESE FROSTING

 * ▢ ½ cup (113 g) Butter unsalted, room temperature
 * ▢ 1 cup (227 g) Cream cheese room temperature
   
 * ▢ 4 cups (480 g) Powdered sugar
 * ▢ 1 tsp Vanilla extract
 * ▢ ½ tsp Salt


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INSTRUCTIONS


LEMON CUPCAKES

 * Preheat the oven at 325°F/ 160°C/ Gas Mark 3.
   
   Pro tip - The batter gets ready very quickly. But, make sure the oven is
   preheated well.
 * Line a muffin pan with cupcake liners - and set aside.
 * Add all cupcake ingredients to the bowl of a stand mixer. You can also use
   just a bowl and whisk. Combine well until you have a smooth batter.
   
   Pro tip - It is essential that all ingredients are at room temperature.
   Otherwise, you will have a lumpy batter.
 * Divide the batter between 12 cupcake liners using an ice cream scoop or ⅓
   measure cup.
   
   Pro tip - These make 12 regular-size cupcakes, you can also make 8 large
   cupcakes in baking cups.
 * Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.
   
   Pro tip - Turning the baking pan halfway through will ensure they bake evenly
   (I forgot as you can see in the video - some baked with sideway domes 🤪).
 * Cool cupcakes completely before you decorate.
   
   Pro tip - It is essential to cool cupcakes or cake completely before frosting
   or the frosting will melt.


BLUEBERRY FILLING

 * In a saucepan over medium heat, cook blueberries, sugar, salt, lemon juice,
   and half the water until the sugar has dissolved.
 * In a separate bowl – combine the cornstarch and remaining water. Add the
   cornstarch slurry – cook on low until it boils and thickened.
   
   Pro tip - You want the blueberry filling to be shiny and glossy not opaque.
   So, it must boil and become glossy, not opaque.


CREAM CHEESE FROSTING

 * Add all cream cheese frosting ingredients to the bowl of a stand mixer.
   
   Pro tip - The success of a one-bowl recipe is to ensure that all ingredients
   are at room temperature. Otherwise, it could result in a lumpy buttercream.
 * Combine well. Once all the powdered sugar has been incorporated, whip for 3
   minutes more until light and fluffy similar to whipped cream.
   
   Pro tip - When whipped, the buttercream will become light and airy similar to
   a whipped cream consistency.


ASSEMBLE

 * Place frosting in a piping bag with your favorite piping tip. I used a star
   tip.
   
   Pro tip - You can also color this frosting with as many colors as you want.
 * Core out the center with an apple corer (as shown in the video). Place a
   teaspoon of blueberry filling in the center.
 * Pipe a swirl on each cupcake starting from the base towards the top. Top with
   a fresh blueberry.




NUTRITION INFORMATION


Serving: 103- gCalories: 320- kcalCarbohydrates: 43.9- gProtein: 2.8- gFat:
15.4- gSaturated Fat: 9.5- gPolyunsaturated Fat: 5.6- gMonounsaturated Fat: 0-
gTrans Fat: 0.3- gCholesterol: 59- mgSodium: 185- mgPotassium: 0- mgFiber: 0.8-
gSugar: 35.9- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg


The nutrition information and metric conversion are calculated automatically. I
cannot guarantee its accuracy. If this data is important to you please verify
with your trusted nutrition calculator. Thank you



Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or
#hashtag it #veenaazmanov

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AUTHOR - VEENA AZMANOV

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials,
and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a
professional cake decorator and food blogger for over ten years she has been
featured in many online magazines and publications around the world. On her
blogs, you will find delicious, easy and practical recipes often with
instructional videos and tutorials for the home cook.






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 1. Teodora Grujic
    
    September 03, 2021 at 4:08 am
    
    
    Yum! I could never get enough cupcakes, and this combo sounds great! Can't
    wait to try it! Thank you
    
    Reply
    

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