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Blueberry Filled Soft Lemon Cupcakes Recipe

Blueberry Filled Soft Lemon Cupcakes

Welcome to the delightful world of baking where we bring you a treat that is as vibrant as it is delicious: Blueberry Filled Soft Lemon Cupcakes. These cupcakes are a perfect blend of sweet and tart, with a soft and moist texture that melts in your mouth. The combination of zesty lemon and juicy blueberries creates a flavor explosion that is bound to impress your family and friends.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream
  • 0.5 cup milk
  • 2 tablespoons fresh lemon juice
For the Blueberry Filling
  • 1 cup fresh or frozen blueberries
  • 0.25 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water
For the Lemon Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2-3 tablespoons milk as needed

Equipment

  • Measuring Cups and Spoons
  • Mixing bowls
  • Electric mixer or whisk
  • Muffin tin and cupcake liners
  • Rubber spatula
  • Small Knife or Cupcake Corer
  • Cooling rack
  • Piping bag (optional)

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. Step 3: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest and vanilla extract.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with sour cream, milk, and lemon juice until smooth.
  6. Step 6: Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes.
  7. Step 7: Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Step 8: Prepare the blueberry filling by cooking blueberries, sugar, lemon juice, cornstarch, and water in a saucepan until thickened.
  9. Step 9: Once cooled, fill each cupcake with the blueberry filling using a small knife or cupcake corer.
  10. Step 10: Make the lemon frosting by beating softened butter, powdered sugar, lemon juice, and zest until smooth, adding milk as needed.
  11. Step 11: Frost the filled cupcakes with the lemon frosting and serve.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days.