Lemon Blueberry Cupcakes
Supremely moist lemon cupcakes filled with homemade blueberry curd and crowned with blueberry cream cheese frosting!
Ingredients
Blueberry Curd:
- 2 ½ cup blueberries, fresh or frozen
- 3 egg yolks
- 1 whole egg
- ½ cup granulated sugar
- 2 Tablespoons freshly-squeezed lemon juice
- ⅛ teaspoon salt
- 3 Tablespoons unsalted butter, cut into half-inch pieces
Lemon Cupcakes:
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 egg whites
- 1 whole egg
- 1 cup sour cream (or Greek yogurt)
- 2 teaspoons vanilla
- ½ teaspoon almond extract
- ¼ cup milk
- 3 Tablespoons fresly-squeezed lemon juice
- 1 Tablespoon lemon zest
Blueberry Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 8 ounces cream cheese
- 2 teaspoons freshly-squeezed lemon juice
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 4 cups powdered sugar
- 2-3 Tablespoons blueberry juice (reserved from curd recipe above)
To Decorate:
- Fresh blueberries
Instructions
Make the Blueberry Curd:
- Place blueberries in a medium saucepan over medium-high heat. Using a potato masher or a fork, crush the berries. Bring the berries to a simmer, then lower temperature to medium-low and simmer for about 5-7 minutes.
- Remove pan from heat and pour berries into a fine-mesh strainer set over a glass measuring cup. Using the back of a ladle or spoon, press on the berries to squeeze out as much juice as possible. Discard solids. You should end up with about 3/4 of juice. Set aside to cool for 15 minutes.
- In a medium saucepan, whisk the egg yolks, whole egg, and sugar together until just combined. Whisk in the lemon juice, salt and 1/4 cup of the blueberry juice. Reserve the rest of the berry juice for the frosting.
- Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened, about 5-8 minutes.
- Immediately strain the curd through a fine-mesh strainer into a medium-size bowl. Cover with plastic wrap and place in the refrigerator to cool completely. Once cooled, transfer to a pastry bag fitted with a small round tip or a gallon-sized ziploc bag with the tip of the corner cut off.
Make the Cupcakes:
- Preheat oven to 350ºF degrees. Line a 12-count muffin pan with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy. Beat in the egg whites and whole egg, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the sour cream, vanilla, almond extract on medium speed.
- Pour the dry ingredients into the wet ingredients and mix until combined. Add the milk, lemon juice, and zest, then mix until just combined, scraping down the sides and bottom of the bowl as needed.
- Fill cupcake liners 2/3 of the way full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, cream cheese, lemon juice, vanilla, and salt together on high until smooth and creamy.
- Gradually add the powdered sugar, a cup at a time, until all of the sugar has been added and frosting is smooth. Add the blueberry juice, a tablespoon at a time, mixing until combined. Transfer frosting to a piping bag fitted with a large round tip.
To Assemble:
- Using a paring knife, carve a cone-shape piece out of the center of each cupcake. Try to cut only about halfway deep. Fill each cupcake with the blueberry curd. Pipe the frosting on top by holding the tip straight above the center of the cupcake and slowly swirling outward. Top each cupcake with a few blueberries. Serve immediately or store covered in the refrigerator.