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Blueberry Lemonade Cupcakes with Lemon Curd

Blueberry Lemonade Cupcakes with Lemon Curd
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 min Cook Time: 20 min Total Time: 50 mins
Description

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

Ingredients
    For the Cupcakes
  • 213 g / 1 ⅔ cup all-purpose flour
  • 200 g / 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • a pinch of salt
  • 2 tablespoons lemon zest
  • 60 ml / ¼ cup lemon juice
  • 170 g / ¾ unsalted butter, melted
  • 2 eggs, at room temperature
  • 60 ml / ¼ cup milk, at room temperature
  • 120 ml / ½ cup sour cream, at room temperature
  • 125 g / ¾ cup blueberries
  • For the Lemon Curd
  • 100 g / ½ cup granulated sugar
  • 3 egg yolks
  • 56 g / ¼ cup unsalted butter, cold
  • 1 tablespoon lemon zest
  • 50 ml lemon juice
  • For the Lemon Buttercream
  • 226 g / 1 cup butter, at room temperature
  • 2 tablespoons lemon zest
  • 540 g / 4.5 cups powdered sugar
  • a pinch of salt
  • 60 ml / ¼ cup lemon juice
How To Make Blueberry Lemonade Cupcakes with Lemon Curd Step By Step
  1. Blueberry Lemonade Cupcakes Step 1

    Start with the cupcakes. Preheat the oven at 190℃ (375℉) and line the muffin tin with paper liners.

  2. Blueberry Lemonade Cupcakes Step 2

    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.

  3. Blueberry Lemonade Cupcakes Step 3

    Sift the flour, baking powder, baking soda, and salt into a large bowl, mix well, and set aside.

  4. Blueberry Lemonade Cupcakes Step 4

    Add the eggs, melted butter, milk, sour cream, lemon juice, and sugar into another bowl and whisk well.

  5. Blueberry Lemonade Cupcakes Step 5

    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.

  6. Blueberry Lemonade Cupcakes Step 6

    Add the wet mixture to the dry mixture and whisk until just combined, but do not over-mix.

  7. Fold in the floured blueberries.

  8. Blueberry Lemonade Cupcakes Step 8

    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.

  9. Blueberry Lemonade Cupcakes Step 2

    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.

  10. Blueberry Lemonade Cupcakes Step 10

    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.

  11. Blueberry Lemonade Cupcakes Step 11

    Heat the mixture over low heat while constantly stirring with a wire whisk until the mixture starts to bubble and thickens.

  12. Blueberry Lemonade Cupcakes Step 12

    Remove the pot from the heat, add the diced, cold butter, and mix well until melted.

  13. Blueberry Lemonade Cupcakes Step 13

    To remove the zest and obtain a silky-smooth lemon curd, strain the final mixture.

  14. Transfer the curd to a bowl and cover the surface with plastic wrap to prevent skin from forming. Set aside and let it cool.

  15. Blueberry Lemonade Cupcakes Step 15

    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.

  16. 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.

    Blueberry Lemonade Cupcakes Step 16-1

    Blueberry Lemonade Cupcakes Step 16-2

    Blueberry Lemonade Cupcakes Step 16-3

  17. Blueberry Lemonade Cupcakes Step 17

    To decorate the cupcakes, top them with a pinch of lemon zest and blueberries, and enjoy!

Note
  • 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.