Description
These moist Lemon Blueberry Cupcakes feature a tangy lemon curd center and vibrant blueberry buttercream frosting, perfect for summer desserts.
Ingredients
Scale
- 1 package (15.25 oz) Lemon Cake Mix
- 1 package (3.4 oz) Instant Lemon Pudding Mix
- 0.5 cup Canola Oil
- 1 tablespoon Lemon Zest
- 0.25 cup Freshly Squeezed Lemon Juice
- 0.75 cup Water
- 4 Large Eggs
- 1 cup Lemon Curd
- 0.5 cup Fresh Blueberries
- 1 teaspoon Water
- 0.5 tablespoon Honey
- 1 cup Unsalted Butter
- 1 teaspoon Salt
- 0.5 teaspoon Vanilla Extract
- 4 to 5 cups Powdered Sugar
- 1 tablespoon Heavy Cream
- Fresh Whole Blueberries for garnish
Instructions
- Preheat your oven to 325°F (163°C) and line two 12-cup muffin pans with 24 paper liners. Combine the dry lemon cake mix, instant lemon pudding mix, canola oil, lemon zest, fresh lemon juice, water, and eggs until smooth. Spoon the batter evenly into the paper liners and bake for 22 minutes. Remove and let cool completely.
- Combine fresh blueberries and water in a small saucepan over medium heat. Cook while stirring until thick and jammy, then cool completely.
- Beat the softened butter, salt, and vanilla until light. Gradually mix in the cooled blueberry reduction and powdered sugar until fluffy.
- Using a cupcake corer, scoop out the center of each cupcake. Spoon in lemon curd and replace the cake cap.
- Transfer blueberry buttercream into a piping bag and pipe swirls on each cupcake. Garnish with fresh whole blueberries.
Notes
Store cupcakes in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 226
- Sugar: 34g
- Sodium: 236mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg
Keywords: cupcakes, lemon, blueberry, summer dessert, baking