About This Blueberry Lemonade Cupcakes Recipe
When life gives you lemons, why not put them to use and make beautiful and flavorful lemonade cupcakes!
Lemons and blueberries are among my favorite flavor combinations, and they make for a winning combo in this cupcake! Subtle yet delicious flavors, super moist, and bursting with blueberries without being too overpowering, these cupcakes take that lovely lemonade flavor and make them a winner!
If you are in the mood for baking, these wonderful blueberry lemonade cupcakes filled with rich lemon curd and topped with creamy lemon buttercream are simply delightful to bake. They might seem like a lot of work, but don’t be intimidated. They are simple enough to make and deliver impressive results!
The recipe makes for a moist cupcake base and lovely lemon cake that is flavored with both lemon juice and lemon zest. The lemon buttercream frosting is light and fluffy. And don’t forget the fantastic lemon curd filling. It is rich, decadent, and such a lovely surprise when you bite into your cupcake.
The homemade lemon curd is a thick spread made from fresh lemons, eggs, sugar, and butter for a silky soft texture. Believe me, once you make home this smooth and creamy lemon curd, you’ll never buy a jar at the store again because it doesn’t taste nearly as delicious.
These blueberry lemonade cupcakes are bright, sweet, and beyond scrumptious!
What You Need for This Blueberry Lemonade Cupcakes Recipe
- Lemons: I recommend using good quality fresh lemon for that extra zing and citrusy flavor.
- Butter: Butter is used for making the cupcakes, the curd, and buttercream frosting. It needs to be unsalted butter though, and to avoid lumps, it should be softened at room temperature.
- Sour Cream: Sour cream helps to keep the cupcakes moist.
- Sugar: I suggest using white granulated sugar and not brown sugar for this recipe; otherwise, it will change both the flavor and color of the cupcakes and curd.
- Flour: I have used plain/all-purpose flour.
- Baking Powder and Baking Soda: Both baking powder and baking soda are chemical leavening agents. Baking powder does most of the leavening, while baking soda is added to neutralize the acids in the recipe and add tenderness and some leavening.
- Sour cream: You can substitute the sour cream with plain yogurt.
- Blueberries: I think blueberries and lemons are a great combination of flavors, but you may use raspberries, strawberries, or blackberries instead.
For how long can I store these blueberry lemonade cupcakes?
These cupcakes should be stored in an airtight container at room temperature and be consumed within 48 hours. You can also refrigerate them for up to 3 days, but you should bring them to room temperature before eating them.
Can these cupcakes be frozen?
Yes. Once the cupcakes are completely cooled, you may wrap each one tightly in plastic wrap, put them in a freezer bag, and place them in the freezer for up to 2 months. To defrost them, unwrap the cupcakes, bring them to room temperature, and proceed with the filling and frosting.
Blueberry Lemonade Cupcakes with Lemon Curd
These moist and fresh blueberry lemonade cupcakes filled with rich lemon curd and topped with silky lemon buttercream are a crowd pleaser!
Yield: 14 cupcakes
For the Cupcakes
For the Lemon Curd
For the Lemon Buttercream
How To Make Blueberry Lemonade Cupcakes with Lemon Curd Step By Step
Start with the cupcakes. Preheat the oven at 190℃ (375℉) and line the muffin tin with paper liners.
To infuse the sugar with lemon flavor, add the sugar and the lemon zest to a food processor bowl and pulse until the sugar is pale yellow.
Sift the flour, baking powder, baking soda, and salt into a large bowl, mix well, and set aside.
Add the eggs, melted butter, milk, sour cream, lemon juice, and sugar into another bowl and whisk well.
Place the blueberries in a small bowl, sprinkle with a little bit of lemon juice and flour, toss to coat the berries, and then set aside.
Add the wet mixture to the dry mixture and whisk until just combined, but do not over-mix.
Fold in the floured blueberries.
Spoon the cupcake batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean, and the cupcakes are springy to the touch. Allow cupcakes to cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the lemon curd. Add the sugar and lemon zest to the bowl of a food processor and pulse until the sugar is pale yellow.
Separate the egg yolks from the whites and add the yolks into a pot. You can use the egg whites later or make a meringue with them. Whisk in the sugar and the lemon juice gradually.
Heat the mixture over low heat while constantly stirring with a wire whisk until the mixture starts to bubble and thickens.
Remove the pot from the heat, add the diced, cold butter, and mix well until melted.
To remove the zest and obtain a silky-smooth lemon curd, strain the final mixture.
Transfer the curd to a bowl and cover the surface with plastic wrap to prevent skin from forming. Set aside and let it cool.
Prepare the lemon buttercream. Cream the butter, salt, and lemon zest using a standing mixer for a few minutes, then gradually sift in the powdered sugar. Add the lemon juice and mix well, then transfer to a piping bag and decorate the cooled cupcakes.
When cupcakes have cooled, remove a small section of each cupcake from the center, fill each with the prepared lemon curd, and then top with lemon buttercream frosting.
To decorate the cupcakes, top them with a pinch of lemon zest and blueberries, and enjoy!
- Before you start working on this recipe, allow all the ingredients for the cupcakes and buttercream to be at room temperature. Depending on the climate, this can take anywhere from 10 minutes to 40 minutes.
- When making cupcakes, always sift the flour, as a packed flour will lead to dry and dense cupcakes.
- To truly enhance the flavor of this recipe, use freshly squeezed lemon juice.
- For the lemon curd, keep the heat low and constantly whisk; otherwise, the eggs will scramble. As it cools, the lemon curd will thicken. Let it cool completely before using it. If the curd seems too thin once it is cooled, you may thicken it by adding a mixture of cornstarch and water (for each tablespoon of cornstarch, mix 3 tablespoons of water). Mix it in and heat the curd, stirring continuously until it thickens. Do not use too much cornstarch mixture as the curd will thicken once cooled.
- If the buttercream frosting is too runny, add more powdered sugar, one tablespoon at a time, until the consistency thickens up.
- For the blueberries, you may use fresh or frozen. If you’re using frozen blueberries, don’t thaw them first.