When my cousin and his bride picked Lemon-Blueberry to be one of their cupcake flavors at the wedding, I figured this would be the easiest one to make. I wanted a recipe that was moist, full of blueberry flavor, and soft while still being sturdy enough to support the lemon curd filling. Turns out that was a little trickier to find than I expected! After a few tries, I settled on this recipe and I was thrilled with how it turned out.
I also have another bit of exciting wedding-baking related news that I mentioned earlier this week. The company Organic Valley sponsored all of the dairy ingredients that I used to bake for the wedding! I’ve been drinking Organic Valley milk for a long time and have been really excited to be able to find more of their products since moving earlier this summer. The quality of ingredients you use for baking makes a huge difference in the final product, using Organic Valley ingredients when I was baking for the wedding was amazing. Everything turned out so well, and I’m sure a lot of that was the result of starting with high quality ingredients.
Lemon-Blueberry Cupcakes
Ingredients
- 3 1/2 cups all-purpose flour + 2 tbl. flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 2 tsp. lemon zest
- 1 tsp. vanilla extract
- 2 cups sour cream
- 2 cups frozen blueberries
- 1 batch lemon curd
- 10 oz. cream cheese, chilled (not room temp)
- 6 1/2 tbl. butter, room temperature
- 3 1/2 cups powdered sugar, sifted
- 4 tsp. clear imitation vanilla extract
- Pre-heat the oven to 350 degrees and line a cupcake tin with liners.
- Combine 3 1/2 cups flour, baking powder, baking soda and salt in a bowl. Whisk to combine, then set aside.
- In a mixing bowl, cream the butter and sugar until light and fluffy. Mix in the eggs one at a time. Add the lemon zest and vanilla and stir until combined.
- Add the dry ingredients to the creamed mixture alternating with the sour cream, start and finishing with the dry ingredients.
- In a small bowl, combine the blueberries with 2 tbl. flour. Stir until the berries are coated with flour, then gently fold into the cupcake batter. Fill each cupcake tin with about 1/4 cup of batter. Bake for 25-30 minutes until a toothpick inserted into the cupcake comes out clean. Allow to cool in the pan for several minutes before transferring to a wire cooling rack.
- Once the cupcakes have cooled, use a knife to cut out a core in the center of each cupcake that is approximately the diameter of a quarter. Fill each cupcake with lemon curd using a spoon or pastry bag.
- To make the frosting, beat the cream cheese and butter using the whisk attachment on your mixer for 3 minutes. Add the powdered sugar and beat for 2-3 minutes until light and fluffy. Pour in the clear imitation vanilla extract and mix until combined. If desired, add 1-2 tbl. pureed blueberries to tint the frosting. Frost the cupcakes using a knife or pastry bag. Top with candied lemon peel or fresh blueberries. Enjoy!
I just have to say that these cupcakes at the wedding were absolutely divine!!!!!! Everyone raved. This is a keeper recipe and if I could hire Annie full time to be in my kitchen, I would!!!! Organic Valley….thank you!!!! Love your products!
Thank you! I’m so glad you liked them!
oh wow! I have never heard of lemon blueberry combo, but am sure excited to try! I definitely agree with you on the using only quality ingredients because it really does make a difference. Would you say this rings true for ALL ingredients are just some? i.e, i always use quality choc, cream cheese, but go easy on butter, milk, sour cream.
You’re missing out if you’ve never tried lemon and blueberry together, it’s SO good! Definitely one of my favorite flavor combos
Part of the reason I buy organic dairy products is because they taste good, but a big reason for me is that I think the organic products are healthier since they’ve been made without hormones and pesticides, and they’re usually farmed in more environmentally sustainable practices which is really important to me. There are some ingredients where I always try to buy high quality, like chocolate, cream cheese, spices, etc. Other things like flour or sugar I buy as cheaply as possible. Products like milk or butter I purchase organic for the health/environmental reasons, but I think you’d still get an end result that’s delicious even if you use a cheap brand
thank you for your input, it really does mean a lot! I might just have to make these next!
You’re welcome! If you end up trying the recipe, please let me know what you think!
Why are you doing this to meeeeeeee.
If you had a store nearby I would get to it asap.
aw, thanks!