• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Dessert
  • Main Dish
  • Breakfast
  • Appetizers/Snacks
  • Drinks
  • Salad
  • Bread

Dance Around the Kitchen

  • Recipes By Course
  • Recipes By Ingredient
  • Popular Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • Recipes By Course
  • Recipes By Ingredient
  • Popular Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dessert

    May 7, 2021

    Lemon Blueberry Cupcakes

    • Share
    • Tweet

    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!!

    Jump to Recipe
    Lemon Blueberry Cupcake with with a bite taken out of it.

    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! 😊

    A lemon Blueberry cupcake topped with blue berries and a lemon peel.

    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?
    An over head view of cupcakes, blueberries, and eggs arranged on a white table.

    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.
    a lemon blueberry cupcake with the wrapper peeled away, topped with three blueberries and a lemon peel curl.

    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.
    Batter being wisked
    unbaked dough in cupcake tins
    baked cupcakes in the tin.

    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.
    a measuring cup with lemon juice.
    lemon curd ingredient in a glass bowl.
    the ingredients for curd in a bowl being whisked
    a pint size mason jar full of lemon curd
    a cored cupcake
    a cored cupcake filled with lemon curd.

    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. 

    A lemon cupcake with a bite out of it being held.

    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.
    • Lemon Blueberry Bundt Cake is super moist and full of zesty flavors!

    Connect with Dance Around the Kitchen!

    Follow along on Pinterest, Instagram 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!
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going to sleep.
    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)
    • ⅓ c oil
    • 1 ½ c blueberries

    Microwave Lemon Curd

    • 4 egg yolks (use the whites in the cupcakes)
    • ⅔ c sugar
    • ⅓ c freshly-squeezed lemon juice
    • 6 tablespoon salted butter melted and slightly cooled

    Cream Cheese Frosting

    • 1 8 oz pkg cream cheese softened
    • ½ c salted butter softened
    • 4 c powdered sugar
    • 1 teaspoon 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 ½ 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 tablespoon 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
    Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!

    More Dessert

    • Pistachio pudding pie on a white plate.
      Pistachio Pie
    • Butterfinger poke cake.
      Butterfinger Cake
    • Cherry Cheesecake Cookie on a wooden board.
      Cherry Cheesecake Cookies
    • Hot Chocolate Brownies
      Hot Chocolate Brownies
    • Share
    • Tweet
    about kelsey

    About Kelsey

    Combining my love for food and family is a pretty easy calculation. Almost all family gatherings include food… After all, a party without cake is just a meeting right? Read more...

    • Facebook
    • Instagram
    • Pinterest
  • Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Kelsey! I am a wife, mother and BFFs with my KitchenAid mixer, happy to bring you easy meals and decadent desserts! Welcome to my blog!

    More about me →

    Popular

    • One Pot Tuna Noodle Casserole
      Stove Top Tuna Noodle Casserole
    • Skillet Lasagna
      Skillet Lasagna
    • M&M Cookie Bars
    • Vanilla wafer scooping up some brownie batter dip with mini chocolate chips on top.
      Brownie Batter Dip

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Dance Around the Kitchen