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.
- 3½ cups all-purpose flour + 2 tbl. flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ 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)
- 6½ tbl. butter, room temperature
- 3½ 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 3½ 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 ¼ 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.
Adapted from All Recipes and Annie’s Eats