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Flavorful Lemon Blueberry Summer Cupcakes with Tangy Curd Center

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Bright and refreshing lemon blueberry cupcakes with a surprising tangy lemon curd center, perfect for summer gatherings. Moist, flavorful, and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • Zest of 2 medium lemons (about 2 tbsp)
  • 1/2 cup (120ml) buttermilk (or whole milk with 1/2 tbsp lemon juice)
  • 1 cup (150g) fresh blueberries
  • For the Tangy Lemon Curd Center:
  • 3 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (80ml) freshly squeezed lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • 4 tbsp (60g) unsalted butter, cut into small pieces
  • For the Frosting (optional):
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1–2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Make the lemon curd: In a small saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (8-10 minutes). Remove from heat and stir in butter until smooth. Strain through a fine mesh sieve, cover with plastic wrap on the surface, and chill for at least 30 minutes.
  3. Prepare cupcake batter: Sift flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat softened butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each. Mix in vanilla extract and lemon zest.
  4. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  5. Fold in blueberries carefully with a spatula.
  6. Fill cupcake liners about 2/3 full with batter. Bake 18-22 minutes or until a toothpick inserted near the edge comes out clean.
  7. Cool cupcakes completely on a wire rack. Remove a small well from the center of each cupcake using a knife or cupcake corer.
  8. Fill each cupcake with a spoonful of chilled lemon curd using a spoon or piping bag.
  9. Optional frosting: Beat butter until creamy, gradually add powdered sugar, lemon juice, and vanilla extract, beating until smooth. Frost cupcakes as desired.

Notes

Use softened (not melted) butter for fluffier cupcakes. Toss blueberries in flour before folding to prevent sinking. Cook lemon curd over low heat and stir constantly to avoid curdling. Chill curd before filling cupcakes. Frosting is optional. Cupcakes can be stored refrigerated up to 3 days or frozen up to 2 months.

Nutrition

Keywords: lemon blueberry cupcakes, lemon curd cupcakes, summer cupcakes, easy cupcakes, blueberry desserts, lemon desserts, tangy lemon curd, summer baking

Find it online: https://emmastirs.com/flavorful-lemon-blueberry-summer-cupcakes-with-tangy-curd-center-easy-recipe/