Blueberry-Lemon Curd Cupcakes with Lemon Cream Cheese Frosting

June 21, 2015 § Leave a comment


It’s the first day of summer and also Father’s Day, which is double the reason to celebrate! Luckily for you, I’m sharing an outstanding cupcake recipe that encompasses the fresh flavors of summer and can be whipped up quickly, which is convenient in case you kind of forgot today was Father’s Day (it happens to the best of us).

After brainstorming recipes that focus on in-season produce, these blueberry-lemon curd cupcakes made the top of the list. One of the great things about summer is the abundance of sweet berries. I have yet to go out into the field and pick my own but that is definitely on my bucket list! I can imagine that working hard for your fruit makes them that much sweeter and truly embodies the concept of farm-to-table.


These cupcakes are simple to make but also look and taste absolutely amazing! I love the sweet and tart combination of blueberries and lemons, which is why I made sure they are the true stars of these treats.



The light, moist cake is bursting with blueberries and has a hint of lemon from the added zest. Inside the cupcake, there is a core of creamy, refreshing lemon curd that is a pleasant surprise after taking a bite and wonderfully enhances the overall lemon flavor. To top it all off (pun intended), I paired the cake with a luscious, lemony cream cheese frosting that is amazing even by itself.

These easy and flavorful cupcakes are the perfect summer treats! Wishing you all a great start to summer and Happy Father’s Day!DSC_1355

Blueberry-Lemon Curd Cupcakes with Lemon Cream Cheese Frosting

Yield: 18 cupcakes

Adapted from Garnish & Glaze 



  • 1 3/4 cup (219 grams) unbleached all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups (250 grams) granulated sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup milk
  • 1/4 cup plain Greek yogurt
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 tsp lemon zest
  • 1 1/4 cups blueberries
  • 2 tsp unbleached all-purpose flour
  • 3/4 cup lemon curd, homemade or store-bought

Lemon Cream Cheese Frosting

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 4 oz cream cheese, softened at room temperature
  • 1 tsp lemon juice
  • 1/2 tsp pure vanilla extract
  • Pinch of salt
  • 1 1/2 – 2 cups confectioners’ sugar, sifted



For Cupcakes:

Position rack in center of oven and preheat oven to 350°F. Line cupcake pan with cupcake liners.

In medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Using stand mixer with paddle attachment or hand mixer on medium speed, cream butter and sugar in large bowl until light and fluffy. Scrape bottom and sides of bowl with rubber spatula. Add milk, yogurt, eggs, vanilla, and lemon zest and beat until well combined.

In small bowl, toss blueberries and 2 tsp flour together until blueberries are well-coated. This will help prevent the blueberries from sinking to the bottom of the cupcake while baking.

With mixer on low, gradually add dry ingredients to wet ingredients until just combined. Use rubber spatula to gently fold in blueberries into batter- be careful not to break the blueberries in the process.

Spoon batter into cupcake liners so they are 3/4 full. Bake for 18-20 minutes or until a toothpick has few moist crumbs attached to it after being inserted in middle of cupcake.

Leave cupcakes in pan until cool enough to handle. Let cupcakes cool completely on wire rack.

For Frosting:

Using electric mixer with paddle attachment or hand mixer, beat together butter and cream cheese until well-combined and smooth. Beat in lemon juice, vanilla, and salt. With mixer on low, gradually add confectioners’ sugar and beat until light and fluffy.


Using cupcake corer, large piping tip, or knife, create hole in center of each cupcake. Spoon lemon curd into each well.

Insert piping tip into piping bag or zipper-sealed bag and fill with frosting. Pipe frosting onto cooled cupcakes. Another option is to spread frosting with a knife.

If desired, decorate cupcakes with blueberries, lemon zest, and mint leaves. Store frosted cupcakes in refrigerator. Before enjoying, let sit at room temperature for 10-15 minutes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

What’s this?

You are currently reading Blueberry-Lemon Curd Cupcakes with Lemon Cream Cheese Frosting at Celine's Eats.


%d bloggers like this: