Recipes

Lemon Blueberry Cupcakes with Lemon Filling

Lemon Blueberry Cupcakes with Lemon Filling

1 rating

Imagine biting into a fluffy lemon-infused cupcake, bursting with juicy blueberries that pop with every bite. These lemon blueberry cupcakes are a delightful twist on a classic treat. Topped with a swirl of creamy frosting and filled with a tangy lemon filling, each bite is a burst of refreshing citrus flavor. Perfect for any occasion, these cupcakes are sure to brighten your day with their sunny taste.

Ingredients

Cupcakes

1 1/2 cups flour
3/4 cups sugar
1/2 tsp salt
1/2 cup unsalted butter, melted
2 eggs
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
3/4 cup milk
1 Tbsp lemon zest
1 cup blueberries, tossed in 1 Tbsp. flour
1 (22 oz.) can Lucky Leaf Lemon Fruit Filling

Buttercream Frosting

1 cup butter
4 cups powdered sugar
1 Tbsp vanilla extract
3 Tbsp heavy cream

Directions

Cupcakes

Step 1
Combine dry ingredients (flour, salt, baking powder, and baking soda).
Step 2
In a separate bowl, mix sugar and lemon zest, add eggs, vanilla, and milk, beat until smooth.
Step 3
Slowly add the dry ingredients to the wet and mix until smooth.
Step 4
Toss blueberries in 1 TBS flour and add blueberries to the batter and stir. **Don’t skip tossing in flour, as it helps soak up some of the moisture from the berries.
Step 5
Bake at 350 for 18-20 minutes, or until a toothpick comes out clean. Once cupcakes are removed from the oven and completely cooled, core them and fill with Lucky Leaf Lemon Fruit Filling.

Buttercream Frosting

Step 1
Combine butter and powdered sugar and beat until smooth. Add in vanilla extract and heavy cream and beat until smooth.
Step 2
Frost your cupcakes and ENJOY!

**NOTE: to make the candied lemons to go on top, simply boil 1 cup water and 1 cup sugar, add in your lemons and simmer on medium to medium low for 20-30 minutes. Once they’re done, bake at 200° for 1 hour to dry them out.