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Lemon & Blueberry Cupcakes


  • Author: Nicole Cutchall
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 18-24 cupcakes 1x

Description

Channel your inner baking champion with these lemon & blueberry spring cupcakes! Vanilla cupcakes filled with blueberry compote, and topped with airy lemon buttercream!


Scale

Ingredients

For the Lemon Curd:

  • 100 g eggs (about 2 eggs)
  • 20 g egg yolk (about 1 egg yolk)
  • 125 g granulated sugar
  • 12 g lemon zest
  • 100 g lemon juice
  • 90 g unsalted butter at room temperature
  • ⅛ tsp kosher salt

For the Swiss Meringue Buttercream:

  • 115 g egg whites (about 4 eggs)
  • 225 g granulated sugar
  • 340 g unsalted butter at room temperature
  • 12 g vanilla extract
  • ⅛ tsp kosher salt
  • 120 g lemon curd

For the Blueberry Compote:

  • 18 oz blueberries (fresh or frozen)
  • Zest & juice of 1 lemon
  • 23 tbsp brown sugar *See note
  • Pinch of kosher salt

To Assemble the Cupcakes:

  • 18 to 24 vanilla cupcakes (homemade, pre-made, or boxed)
  • 1 serving Lemon Swiss Meringue Buttercream
  • 1 serving Blueberry Compote
  • ¼ fresh blueberries or sugar sprinkles for decoration (optional)

Instructions

For the Lemon Curd:

  1. In a medium bowl, blend the lemon zest into the sugar until well incorporated.
  2. In a large heat-proof bowl, whisk the eggs thoroughly; whisk in the lemon juice and sugar.
  3. Cook the mixture over a double boiler, stirring constantly, until it thickens and coats the back of a spoon. This can take anywhere from 20-40 minutes. *See note.
  4. Pour the curd into a fine mesh strainer into a medium bowl.
  5. Whisk in small pats of butter and salt until thoroughly incorporated.
  6. Place the bowl of curd into an ice bath to cool. Stir occasionally. Curd will continue to thicken as it cools.
  7. Once cooled, chill in the fridge for 20 minutes before adding to the swiss meringue buttercream (*see note). If you aren’t using right away, store in the fridge for up to a week in an airtight container.

For the Swiss Meringue Buttercream:

  1. In a large heat-proof bowl, whisk the egg whites and sugar.
  2. Heat the mixture over a double boiler, whisking constantly. Heat the mixture to 160 degrees Fahrenheit. If you don’t have a thermometer, carefully test the mixture by rubbing a small amount between your fingers. If the mixture feels gritty, continue to cook until it feels smooth. For me, this took about 10 minutes.
  3. Transfer the mixture to a stand mixer, and whip on high speed until soft peaks form and the mixture is glossy.
  4. Add in the vanilla and salt.
  5. With the mixer on high speed, gradually add in small pats of butter. All the butter to fully incorporate before adding in more butter. Continue until all the butter has been used, and the mixture is light and fluffy.
  6. Add in the lemon curd. Continue whipping on high speed to incorporate.
  7. Use immediately or store in an airtight container in the fridge for up to a week.

For the Blueberry Compote:

  1. In a medium saucepan combine the  blueberries, lemon juice, lemon zest, brown sugar (*see note), and salt. Cook over medium high heat for 6 minutes.
  2. Using a slotted spoon, remove the blueberries and set aside in a separate bowl. Reduce the heat to medium, and continue cooking the juice until it is reduced by half; about 3-4 minutes.
  3. Add the blueberries back into the saucepan. Cook for an additional 5 minutes.
  4. Carefully pour the blueberry compote into a medium heat-proof glass bowl. Cool to room temperature before filling cupcakes. If made ahead, cool to room temperature then store in the fridge in an airtight container for up to 1 week.

To Assemble the Cupcakes:

  1. Before assembling the cupcakes, make sure the blueberry compote and cupcakes are completely cooled. If you made the buttercream ahead, let sit at room temperature for at least an hour. *See note
  2. Using a small round cookie cutter or a spoon, hollow out a small hole in the middle of the cupcakes. The hole should go about ⅓ to ½ way into the cupcake.
  3. Fill each hole with 1 to 2 tsp of blueberry compote. The amount you use will depend on the size of the hole. Fill only to the top of the cupcake; do not overfill.
  4. Add the buttercream to a piping bag fitted with a star tip (or any tip of your choice). Lightly grasp the bottom of the bag with your left hand, while placing your right hand at the top of the bag. Lightly squeeze the bag with your right hand and pipe the buttercream onto each cupcake in a circular motion.
  5. Decorate with fresh blueberries or sprinkles.
  6. Repeat steps 2 through 5 for the remaining cupcakes.
  7. Serve immediately or store in an airtight container in the fridge for up to a week. *See note

Notes

For the Lemon Curd:

  • If your double boiler is set over high heat, the mixture should thicken in about 20 minutes. If your double boiler is set over lower high, the mixture will take longer to thicken.
  • You just want to cook the mixture until it is slightly thicker. It will seem very thin when you pull it off the heat, but it will thicken up as it cools.
  • It’s best to chill the cooled lemon curd in the fridge prior to adding to the buttercream. If the curd is too warm, it could cause the buttercream to break.

For the Blueberry Compote:

  • Taste your blueberries prior to adding the other ingredients. If your blueberries are on the sweeter side, only add 2 tbsp of brown sugar. If they are very tart, add up to 3 tbsp.

To Assemble the Cupcakes:

  • If the blueberry compote or cupcakes are too warm, the buttercream will melt. If the buttercream was stored in the fridge and not brought up to room temperature prior to using, it will be very stiff and difficult to pipe.
  • If you store the cupcakes in the fridge, let them sit on the counter at room temperature for 10 to 15 minutes prior to serving.
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: spring baking, lemon, blueberry, cupcakes, blueberry compote, vanilla cupcakes, buttercream, Swiss meringue buttercream, lemon curd, lemon buttercream, flavored icing, fruit buttercream