Lemon Blueberry Cupcake with a bite out of it

Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes have a soft cake, tart curd filling, and a smooth cream cheese frosting. And the best part? It all starts with a cake mix – easy peasy!!

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This post is sponsored by Iowa Egg Council,
but all opinions and text are my own!

If someone asks “how do you like your eggs?”, my answer is typically “in a cake.”  You know me….I’ve got a killer sweet tooth and I’m not afraid to admit it! 😉  (Though I’m happy with a plate of fluffy scrambled eggs, too 😊)

This recipe uses egg whites in the cake and the yolks in the curd, so if you’ve got eggs to use up, this recipe would be a great way to use them!  Or if you just love lemon….or cupcakes…or sweets in general! 😊

How well do you know EGGS?

I’m so excited to be partnering with Iowa Egg Council on this recipe and have a little game for you….to see how EGGcellent your egg knowledge is!  Here’s how it’s going to work.  I’ve got five true or false questions.  Write down your answer for each and then scroll down below to check your answers!  Be sure to let me know how many you got right – I’d love to know!

  1. Iowa is the #1 egg producing state in the United States. True or False?
  2. Whole shell eggs are more nutritious than liquid whole eggs. True or False?
  3. May is National Egg Month. True or False?
  4. Eggs are only good until the 3-digit Julian code on the carton. True or False?
  5. Brown shell eggs are more nutritious than white shell eggs. True or False?

How’d you do?? Here are the correct answers!

  1. True!!  Iowa is proudly the #1 egg producing state in the United States providing about 15 billion eggs per year.
  2. False.  Liquid whole eggs are just as healthy as whole shell eggs for cooking and baking.  Either way, you can be confident that you’re getting essential vitamins and minerals like Vitamin D, Choline and Protein.
  3. True!! But then again, why not celebrate all year long?!
  4. False.  When properly refrigerated, eggs can be safely eaten 4 weeks beyond the Julian date, which is the date of the year that the eggs were packed.
  5. False.  The color of an egg’s shell or yolk has nothing to do with the nutritional value, quality, and flavor.  Hens with white feathers and ear lobes will lay white eggs and hens with red feathers and ear lobes lay brown eggs.

Ingredients Needed

  • Lemon Cake Mix
  • Eggs – This recipe calls for four large eggs, but if you don’t have “large” eggs, no worries! Use this handy dandy conversion chart if you’ve got a different size. Be sure to read the recipe well before making the cake – the egg whites are used for the cake; the yolks are used for the curd!
  • Vegetable Oil
  • Water
  • Blueberries – I use fresh blueberries but frozen would probably be fine, too! However, they might turn your batter blue, so toss them with a tablespoon of flour before adding them to the batter.
  • Lemons – To make the best lemon curd, you’ll need fresh lemons! The curd will have much better flavor than using bottled lemon juice!
  • Sugar
  • Butter – I always use salted butter.
  • Cream Cheese
  • Powdered Sugar
  • Garnishes – Additional blueberries, lemon peel, sprinkles, etc.

How do you make lemon curd in the microwave?

Most recipes for lemon curd use a double boiler, but it can certainly be made without.  However, there are a few keys to success that I’ll share before we get to the recipe!

  • Use freshly squeezed lemon juice.  Would it work with bottled lemon juice?  Sure, but the flavor won’t be near as good!
  • Make sure the melted butter has had a chance to cool off a bit before adding.  If you add the butter when it’s too hot, it could cook the eggs before you whisk it and you don’t want that! (unless you want scrambled eggs in the curd…. 😉)
  • Whisk vigorously between each 30-60 seconds in the microwave.  That’ll keep the curd nice and smooth!
  • Although you really should have have any clumps in the curd, if you do, you can run it through a fine sieve before pouring into a jar to cool.

Can I make the cupcakes ahead of time and freeze them?

If you’re hoping to make these cupcakes ahead of time for an event, you could.  However, I’d recommend freezing all components separately.  So, make the cupcakes and freeze them in an airtight container or freezer bag. 

You can also make the curd and frosting ahead of time and store them in airtight containers or freezer bags.  When you’re ready to put the cupcakes together, put the ingredients in the fridge overnight to thaw and you’ll be good to go!

How should I store the cupcakes? 

Due to the lemon curd and cream cheese frosting, you’ll want to store these cupcakes in the fridge.  They’ll be good for up to five days in the fridge. 

Love lemon? Me too! Here’s a few favorite lemon recipes…

  • My Creamy Lemon Pie has a shortbread cookie crust and cool, lemony filling, this no-bake pie will be a quick favorite!
  • If you’re looking for a go-to classic, these Easy Lemon Bars always seem to hit the spot!
  • And this Triple Lemon Poke Cake is one you don’t want to miss!!! With a flavorful base, tangy filling, and sweet homemade whipped topping, it’s a heavenly dessert everyone loves.

Connect with Dance Around the Kitchen!

Follow along on PinterestInstagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

lemon blueberry cupcake on a white surface

Lemon Blueberry Cupcakes

Kelsey
Lemon Blueberry Cupcakes have a soft, moist cake, tart lemon curd filling, and a smooth cream cheese frosting! The best summery treat!
Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Servings 24 cupcakes

Equipment

  • muffin tin
  • Oven
  • Microwave

Ingredients
  

Cupcakes

  • 1 15.25 oz pkg lemon cake mix
  • 1 c water
  • 4 egg whites (save the yolks for the curd)
  • 1/3 c oil
  • 1 1/2 c blueberries

Microwave Lemon Curd

  • 4 egg yolks (use the whites in the cupcakes)
  • 2/3 c sugar
  • 1/3 c freshly-squeezed lemon juice
  • 6 tbsp salted butter melted and slightly cooled

Cream Cheese Frosting

  • 1 8 oz pkg cream cheese softened
  • 1/2 c salted butter softened
  • 4 c powdered sugar
  • 1 tsp vanilla

Instructions
 

For the Lemon Blueberry Cupcakes

  • Preheat oven to 350°F and line two 12-cup muffin tins with liners; set aside.
  • In a large bowl, add the cake mix, water, egg whites and oil. Stir until combined and then whisk quickly for 2 minutes.
  • Stir in the blueberries and divide the batter among the 24 lined muffin tins. Each will be about 1/2 full.
  • Bake for 16-18 minutes or until a very light golden brown. Let cool.

For the Lemon Curd

  • In a microwave-safe bowl, whisk together the yolks, sugar, lemon juice and melted butter.
  • Microwave on high for 3 minutes, whisking well after the first minute and each 30 second interval after that. If the curd hasn't thickened, continue to cook in 30 second intervals until thickened.
  • Pour into a jar and refrigerate until cooled.

For the Cream Cheese Frosting

  • Place the cream cheese and butter into the bowl of a stand mixer. Beat until smooth.
  • Add the powdered sugar and vanilla and mix until combined; scrape the sides of the bowl. Beat an additional minute on medium speed.

Put the Cupcakes Together!

  • Use a knife to cut a cone shape out of the center of the cupcake.
  • Fill with about 1 tbsp lemon curd and press the cake "cone" back into the curd.
  • Top with frosting and garnish with additional blueberries, lemon peel or sprinkles!
  • Refrigerate until ready to serve.
Keyword cupcakes

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