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Lemon Curd Filled Cupcakes Recipe Easy Homemade Blueberry Buttercream Delight

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These lemon curd filled cupcakes with blueberry buttercream offer a refreshing and indulgent treat with a moist crumb, tangy lemon filling, and velvety blueberry frosting. Perfect for special occasions or casual weekend baking.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk
  • 1 teaspoon pure vanilla extract
  • About 1 cup (240ml) store-bought or homemade lemon curd
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 1 cup (150g) frozen blueberries, thawed and pureed
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla extract.
  6. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
  7. Divide batter evenly among liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, hollow out the center of each cupcake using a small spoon or melon baller.
  11. Fill each cavity with about 1 tablespoon (15ml) of lemon curd.
  12. For the blueberry buttercream, beat softened butter until creamy.
  13. Gradually add powdered sugar, alternating with strained blueberry puree, beating until smooth.
  14. Add vanilla extract and a pinch of salt; beat until light and fluffy, about 3-5 minutes.
  15. Pipe or spread buttercream over each cupcake. Optionally, sprinkle reserved crumbs on top.
  16. If buttercream is too soft, refrigerate for 15 minutes and re-whip before frosting.

Notes

Use room temperature eggs and butter for best results. Do not overmix batter to keep cupcakes tender. Strain blueberry puree to avoid gritty frosting. Refrigerate buttercream if too soft and re-whip before frosting. Fill cupcakes only when completely cooled to prevent lemon curd leakage. Store cupcakes in an airtight container in the fridge for up to 3 days. Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: lemon curd cupcakes, blueberry buttercream, lemon blueberry dessert, easy cupcakes, homemade frosting, summer cupcakes, party cupcakes

Find it online: https://norasfoods.com/lemon-curd-filled-cupcakes-recipe-easy-homemade-blueberry-buttercream-delight/