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–+ servings
A frosted lemon cupcake with blueberry filling and cream cheese frosting.

Lemon Blueberry Cupcakes

Author: Veena Azmanov
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Calories: 320kcal
Adjust Servings Here: 18 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.

Ingredients 

Lemon Cupcakes

Blueberry Filling

  • 1 cup (150 g) Blueberries
  • 2 tablespoon Sugar
  • 1 tablespoon Cornstarch
  • 1 teaspoon Lemon juice
  • ¼ teaspoon 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 teaspoon Vanilla extract
  • ½ teaspoon Salt

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.

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

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