Blueberry Filled Cupcakes Recipe For Easter Day 2024 

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These blueberry cupcakes are soft lemon cupcakes that are filled with fresh, delicious blueberry curd and topped with lemon cream cheese filling. They'd be great for Mother's Day, Easter, or spring!

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Ingredient

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– Lemon Cupcake – 1¾ cups cake flour  – 1 teaspoon baking powder – ¼ teaspoon baking soda – ½ teaspoon salt – ½ cup unsalted butter – 1 cup granulated sugar – 1 tablespoon lemon zest – 2 large eggs room temperature – 2 teaspoons vanilla extract – 2 tablespoons lemon juice – ½ cup whole milk  – Blueberry Curd – 1¼ cups blueberries  – ½ lemon  – ¼ cup granulated sugar – 1 large egg – 1 large egg yolk – ⅛ teaspoon salt – ¼ cup unsalted butter – Lemon Cream Cheese Frosting – 5 tablespoons unsalted butter – 3½ ounces cream cheese  – ¼ teaspoon vanilla extract – 1 tablespoon lemon zest – 1¾ cups powdered sugar – ⅛ teaspoon salt – ½ tablespoon blueberry curd

Ingredient

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Blueberry Curd  Cut butter into 5 pats. Place it in a big non-metal dish. Put a strainer over the basin. Set aside. Mix sugar and lemon zest in a medium heavy-bottom saucepan. 

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Step 1

Instructions

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Finger-rub the zest into the sugar. Rubbing zest into sugar is optional. It will release zest oils and boost lemon flavour. Whisk the egg, egg yolk, and salt in the saucepan with a silicone whisk until smooth. 

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Step 2

Add blueberries and lemon juice. Stir continually with a rubber spatula or silicone whisk over medium-low heat until mixture simmers and thickens enough to coat a spoon, about 10 minutes. 

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Step 3

Use a spatula to press the curd through the sieve to remove the blueberry skins. Mix in cold, minced butter until melted. Carefully press plastic wrap onto the curd. Refrigerate the bowl for at least 2 hours to thicken. 

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Step 4

Lemon Cupcakes  Heat oven to 350 F. Paper-line muffin pans. Whisk the remaining flour, baking powder, baking soda, and salt in a medium bowl. Set aside. 

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Step 5

Beat the butter, sugar, and lemon zest on medium-high speed for 3–4 minutes in a standing mixer with the paddle attachment or in a large basin with a hand mixer until creamy and well blended. 

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Step 6

Add eggs one at a time. Scrape bowl sides. Mix in vanilla. Mix milk and lemon juice in a small bowl. Alternate adding the dry ingredients and milk-lemon mixture, commencing and finishing with flour. Only mix briefly. 

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Step 7

Fill the liners 2/3 to 3/4 full with batter using a 1/4 cup measure or ice cream scoop. Discard any leftover batter. Skip overfilling the muffin pan. 

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Step 8

Bake until a toothpick inserted into the centre comes out clean, 17-21 minutes. Take out of oven. Let cupcakes cool in tin for 10 minutes before transferring to cooling rack. Cool fully before icing and filling.  

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Step 9

Lemon Cream Cheese Frosting Combine butter and cream cheese in a paddle-attached electric mixer on medium speed. Mix on low, adding powdered sugar, ½ tbsp blueberry curd (milk or cream), lemon zest, vanilla essence, and salt. 

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Step 10

Build and Decorate  Make holes in cupcakes using a corer or large piping tip. Remove cupcake centres. Keep centres for snacks or discard. Add 1 teaspoon of blueberry curd to each cupcake. 

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Step 11

Also see

Cadbury Mini Eggs Cookies Recipe For Easter Day 2024 

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