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Blueberry Cupcake with a Lemony Icing


A combination of sweet blueberry cupcake and tart lemon curd filling and cream cheese icing – a plain cupcake is a thing of the past!

  • Yields: 10 |
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 20 mins
Categories: Baking, Cupcakes, Teatime
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Lemon Curd
zest and juice of 2 lemons
180 g castor sugar
100 g butter
3 large eggs, beaten

Lemon Blueberry Cupcakes
160 g flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
250 g blueberries
¼ C (60 ml) milk
¼ C (60 ml) yoghurt
zest of 1 lemon
125 g butter, room temperature
175 g castor sugar
2 large eggs

Lemon Cream Cheese Icing
15 g butter
350 g icing sugar, sifted
½ tsp (2.5 ml) vanilla essence
80 g cream cheese
3 Tbsp (45 ml) lemon curd

Lemon Curd

Place the zest, juice, castor sugar and butter in the top of a double boiler. Cook until the butter and sugar have melted, stirring occasionally.

Beat the eggs lightly with a fork and then strain them into a clean bowl to get rid of the stringy bits.

Pour the hot lemon mixture into the bowl with the eggs, continuing to beat all the time. Don’t do it the other way round, as the eggs will scramble. Return the mixture to the double boiler and cook until the mixture thickens and coats the back of a wooden spoon, this should take approximately 45 minutes. Remove from the heat and allow the mixture to cool completely.

Lemon Blueberry Cupcakes

Preheat the oven to 180 °C.

Line 10 muffin cups with cupcake papers and set aside.

Sift all of the dry ingredients into a bowl. Measure 1 Tbsp (15 ml) of the flour mixture into a separate bowl. Add thex blueberries to the 1 Tbsp of flour mixture and toss to coat them and then set aside. Doing this keeps the fruit from sinking during the cooking process.

Combine the milk, yoghurt and zest.

Add the butter and castor sugar to the bowl of a stand mixer and beat until pale and fluffy. Add the eggs one at a time and beat until combined.

Add the flour mixture and the milk mixture to the creamed butter and sugar alternately, starting and ending with the flour.

Remove the bowl from the stand mixer and using a spatula, gently fold in the blueberries.

Divide the mixture evenly between the 10 cupcake holders.

Bake for 20 minutes, or until a skewer inserted into the centre comes out clean.

Note: turn the cupcake pan around half way through the cooking time to ensure even cooking.

Remove from the oven and allow to cool completely.

Lemon Cream Cheese Icing

Combine all of the ingredients in a bowl and mix until light and fluffy.

To Assemble

Once the cupcakes have cooled completely, use a knife to cut a small round incision into the top of each cupcake and remove a small conical shaped piece (or use a cupcake corer). Fill the hole in each cupcake with lemon curd and then ice with the lemon cream cheese icing.