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lemon blueberry cupcake on a white surface
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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes have a soft, moist cake, tart lemon curd filling, and a smooth cream cheese frosting! The best summery treat!
Prep Time30 minutes
Cook Time16 minutes
Total Time2 hours 30 minutes
Course: Dessert
Keyword: cupcakes
Servings: 24 cupcakes
Calories: 308kcal
Author: Kelsey Byrnes

Equipment

  • muffin tin
  • Oven
  • Microwave

Ingredients

Cupcakes

  • 1 15.25-ounce package lemon cake mix
  • 1 cup water
  • 4 egg whites (save the yolks for the curd)
  • 1/3 cup oil
  • 1 1/2 cups blueberries

Microwave Lemon Curd

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

Cream Cheese Frosting

  • 1 8-ounce package cream cheese softened
  • 1/2 cup salted butter softened
  • 4 cups 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 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.

Nutrition

Calories: 308kcal | Carbohydrates: 44g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 162mg | Potassium: 36mg | Sugar: 34g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 16mg