Lemon-Blueberry Cupcakes

Lemon-Blueberry Cupcakes

One thing I learned about sweets during my Sugar Fast: I like baking for people, rather than eating everything myself. I really just like to see happy faces devouring my food. And I do love a compliment every now and then.

I’m really looking forward to summer things. I’m thinking all things lemon (my favorite flavor), lime, and blueberry, with a few other berries sprinkled in here and there. I’m hoping to make cupcakes, Popsicles, and all sorts of goodies to share with my coworkers at the IU Auditorium.

I made these wonderful cupcakes last Sunday for Cory’s old boss. Mr. Lamb was nice enough to meet with the IU MEISA chapter and Cory wanted to drop by and say hi to his old friends. I thought it would be great if they got to try some cupcakes made by yours truly. A thank you gift and a “hello” present.

Adapted from Adventures in Cooking
Makes 12 cupcakes


Lemon Cupcakes
2 eggs
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 stick butter, softened
Juice from 1 lemon
Zest from 1 lemon
1/3 cup sour cream
2 Tablespoons Almond Milk
1 Tablespoon poppy seeds
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder

Lemon Filling
1 egg
1 egg yolk
1/4 cup plus 2 Tablespoons Sugar
Juice from 1/2 a lemon
1 Tablespoon butter
1/4 teaspoon vanilla

Blueberry Cream Cheese Frosting*
1 cup frozen blueberries
1 cup powdered sugar
4 oz. cream cheese
1 stick butter
Poppy Seeds, for topping



For the Cupcakes:

Place cupcake liners in a cupcake pan or grease with non-stick cooking spray. Set aside.

Preheat oven to 350F.

In a small bowl, mix together flour, sugar, baking powder, and baking soda. Set aside.

In another small bowl, mix together sour cream, almond milk, vanilla extract, and lemon juice. Set aside.

In a large bowl, cream together butter and eggs. Add the grated lemon zest.

Alternate between adding sugar mixture and sour cream mixture until all is fully incorporated and well mixed.

Stir in poppy seeds.

Evenly distribute cupcake mixture into the cupcake pan. Bake 30 minutes or until a toothpick comes out clean.

Cool completely.


For the Lemon Filling:

In a double boiler, whisk together all the filling ingredients until fully combined. Allow the curd to to cook for 15 minutes, stirring every 3.

The filling should thicken between each stir. Cook until at a desired consistency.

Remove from heat and transfer to a small bowl.

Set aside to cool.


For the Blueberry Frosting:*

Pulse frozen berries in a food processor until a fine meal forms. Set aside.

In a standing mixer, cream butter and cream cheese together until smooth. Add the powdered sugar and the blueberries and mix until a frosting forms.


Once the cupcakes are completely cooled, use a grapefruit spoon (one with sharp edges) to scoop out a small section of the cupcakes (about an inch wide and 1/2 an inch in depth).

Fill hole with cooled lemon filling.

Using a piping bag or spatula (I chose the latter), top with blueberry icing.

When storing, keep in a cool place.

TIP: This recipe makes a lot of icing, consider doubling up on the cupcakes and filling, or cutting the frosting recipe in half.

Final Cupcakes


I did eat one of these cupcakes. Actually, I split it with Cory. The cupcakes reminded me of Lemon Poppy Seed muffins, but then I tasted that filling and my entire life changed.

With the very lemony cupcakes, the vanilla in the filling really popped. It added to the cupcakes, rather than overpowering them. The blueberry frosting was very flavorful. It reminded me of a smoothie with the rich cream cheese and tart berries.

In a report from Cory: Becky and Kevin (of Peer) both loved the cupcakes!




10 thoughts on “Lemon-Blueberry Cupcakes

  1. Pingback: The Perfect Cupcake Recipe « To Cook With Love

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