Craving a delightful dessert that screams of spring and summer? Look no further than these irresistible lemon blueberry cupcakes. Bursting with juicy blueberries nestled in tender lemon-infused cake, these treats are a match made in cupcake heaven.
Derived from a revamped version of Martha Stewart’s renowned lemon meringue cupcake recipe, these lemon blueberry cupcakes have been my go-to for years, with a personal touch that elevates their tangy sweetness. The addition of plump, tangy blueberries to the creamy cupcakes creates a symphony of flavors in every bite. Topped with a luscious lemon cream cheese frosting, these cupcakes are the ultimate indulgence for any occasion.
Ingredients
Creating delicious lemon blueberry cupcakes requires a selection of quality ingredients that come together to form a delightful treat. Below are the components needed for the cupcakes, the blueberry filling, and the luscious lemon cream cheese frosting.
For the Cupcakes
- 1 cup (230g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon lemon extract
- 1/2 cup (120g) sour cream
- Zest of 1 lemon
- 2 cups (240g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1/2 cup (120ml) buttermilk
- 1 cup (150g) fresh blueberries
For the Blueberry Filling
- 1 cup (150g) fresh blueberries
- 1/4 cup (50g) granulated sugar
- 1 tablespoon water
- 8 oz (226g) full-fat cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 2 cups (240g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional: lemon slices and extra blueberries for garnish
Necessary Tools and Equipment
Tools:
- Muffin Tin: A standard 12-cup muffin tin for baking the cupcakes.
- Cupcake Liners: Use paper liners to prevent the cupcakes from sticking to the tin.
- Mixing Bowls: Have a few mixing bowls in various sizes for preparing the cupcake batter and frosting.
- Electric Mixer: A hand mixer or stand mixer to easily mix the cupcake batter and frosting until smooth.
- Spatula: A rubber spatula for scraping down the sides of the mixing bowl and folding in ingredients.
- Whisk: Use a whisk to combine the dry ingredients and ensure a smooth batter.
- Piping Bag and Tip: If you prefer to pipe the frosting onto the cupcakes for a decorative finish.
- Oven: Preheat your oven to the required temperature for baking the cupcakes.
- Stovetop: For preparing the blueberry filling on the stovetop.
- Saucepan: A medium saucepan for cooking the blueberries to make the filling.
- Strainer: To strain the blueberry sauce and remove any large chunks.
- Blender or Food Processor: For pureeing the blueberries to make the blueberry puree for the frosting.
- Fine Mesh Strainer: To remove the skins from the pureed blueberries for a smooth finish.
- Stand Mixer: If available, use a stand mixer with a paddle attachment for making the creamy frosting.
- Measuring Cups and Spoons: Essential for accurate measurements of ingredients.
- Cooling Rack: Allow the cupcakes to cool properly after baking.
- Knife or Offset Spatula: Use for spreading the frosting onto the cupcakes if not using a piping bag.
Preparation Steps
Prepping the Cupcake Batter
I begin by preheating the oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a bowl, I sift together 2 1/3 cups of all-purpose flour, 1 cup of sugar, 3/4 teaspoon of baking soda, and 1 teaspoon of baking powder. Next, in a separate bowl, I cream together 3/4 cup of room temperature salted butter, 3 egg whites, 1/2 teaspoon of vanilla extract, 1/2 cup of sour cream, 1/2 cup of milk, 3 tablespoons of lemon juice, and 1 tablespoon of lemon zest. Then, I gently fold in 1 1/2 cups of fresh blueberries into the batter.
Preparing the Blueberry Filling
To prepare the blueberry filling, I combine 1 1/3 cups of blueberries with sugar in a medium saucepan over medium-low heat. I stir gently as the blueberries soften and a thick sauce forms, usually in about 10-15 minutes. After removing the sauce from the heat, I strain it to remove any large chunks and allow it to cool in the fridge fully. In a separate large bowl, I beat 3/4 cup unsalted butter until soft, then mix in 2 cups of powdered sugar and 2-3 tablespoons of the reduced blueberry mixture, ensuring it’s cold. Slowly incorporate the rest of the powdered sugar and whipping cream for desired sweetness.
Making the Lemon Cream Cheese Frosting
For the lemon cream cheese frosting, I start by blending together 8 ounces of softened cream cheese, 1/4 cup unsalted butter, 2 cups of confectioners’ sugar, 1 teaspoon of vanilla extract, and a pinch of salt until smooth. Optionally, I can add lemon slices and extra blueberries for garnish.
Baking the Cupcakes
To bake the lemon blueberry cupcakes, follow these steps for a delightful treat:
- Preparation: Start by preheating the oven as directed on the boxed cake mix. Place white cupcake liners in the cupcake baking pans.
- Zest and Juice the Lemons: Zest the lemons and set the zest aside. Cut the lemons in half and squeeze the juice of 2 lemons. Add the lemon zest and lemon juice to the white boxed cake mix.
- Prepare the Batter: Prepare the white boxed cake mix according to the package instructions. Once the cake mix ingredients are combined, incorporate the lemon zest and juice. Beat the mixture until well combined.
- Divide the Batter: Divide the cake batter evenly into the lined cupcake baking pans.
- Add Blueberries: Rinse and pat dry 1 1/2 cups of fresh blueberries. Drop 3/4 blueberries into the batter of each cupcake, gently pressing them slightly into the batter.
- Bake: Bake the cupcakes according to the instructions on the boxed mix for cupcakes. Allow the cupcakes to cool completely before frosting and storing them in the refrigerator.
Note: It is advisable not to add more blueberries than specified into the batter, as it may cause the cupcakes to sink in the middle and bake unevenly. Feel free to add extra blueberries on top of the frosting for an extra burst of flavor. Remember to ensure the cupcakes are completely cooled before frosting.
Assembling the Cupcakes
After preparing the delicious lemon blueberry cupcakes, it’s time to assemble them to perfection. Follow these simple steps to fill, frost, and garnish for a delightful treat.
Filling the Cupcakes
- Scoop out the center of the cupcake: Using a cupcake corer, a knife, or a melon baller, gently remove the center of the cupcake halfway down. Be careful not to go too deep. Set aside the centers to put back in later.
- Fill the cupcakes: Use a spoon to fill the centers of the cupcakes with the blueberry filling. Place the cupcake tops back on, gently pressing into the filling to seal them.
- Add the frosting: Once the buttercream frosting is ready, use a large closed star tip to pipe the frosting onto the cupcakes. Ateco 849 is a great option. You can choose various piping tips for decorating; find more options here.
- Garnish the cupcakes: For an extra touch, add lemon zest on top of the frosted cupcakes. This not only enhances the flavor but also gives a beautiful presentation.
Storing and Freezing Instructions
How to Store
To keep these delectable lemon blueberry cupcakes fresh, store them at room temperature for up to 2 days in a cool kitchen. If your kitchen is warm, refrigerate them for up to 3 days. For longer storage, unfrosted and unfilled cupcakes can be frozen for up to 2 months. Wrap them individually in plastic wrap and place them in a ziptop freezer bag before freezing.
How to Freeze
If you want to prepare these lovely cupcakes ahead of time, you can freeze them for up to 2 months. Ensure the cupcakes are unfrosted and unfilled before freezing. Once they are completely cooled, wrap them tightly in plastic wrap and place them in a ziptop freezer bag. Thaw the frozen cupcakes overnight in the refrigerator before frosting and serving.
Conclusion
I’ve shared a fantastic lemon blueberry cupcake recipe inspired by Martha Stewart’s classic. From the blueberry filling to the lemon cream cheese frosting, every step is carefully detailed to help you create these delightful treats. By following the tips on filling, frosting, and garnishing, you can elevate the flavor and presentation of your cupcakes. Remember to store them properly to enjoy their freshness for days to come. Whether you’re baking for a special occasion or simply craving a sweet treat, these lemon blueberry cupcakes are sure to impress your taste buds. Enjoy the process of baking and savoring these delicious homemade treats!
