Lemon Blueberry Cupcakes

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.

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
• Comments

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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

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.

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.

• 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

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

Frequently asked questions

You may also like

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Printable Recipe