Lemon Blueberry Cupcakes

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Somehow summer managed to sneak up on me this year. Our winter was so long here in Michigan, it was only two months ago that we had snow on the ground! Now, summer fruits are making an appearance in the grocery store and the Ann Arbor Farmer’s Market is in full swing.

Matt and I reserved a garden plot in our apartment complex this year. We decided to plant butternut squash, tomatoes, basil, and peppers. Matt has taken more of a lead with the garden and I wander over and check it out a couple times each week. We’re looking for a good way to combat the weeds that have been growing abundantly. So if anyone has any great ideas, please advise! (Correction… Matt has informed me that we also have green onions and cilantro in the garden as well. It’s clear who has been devoting more time to this endeavor!)

Our new puppy Maya continues to be both the cutest and most challenging little dog in the world. She gives you love and kisses and then leaves a “present” in another room when we’re not looking. However, her puppy obedience classes have been a success and she now knows how to sit and come… when she wants to that is. One thing I can definitely say is that Maya keeps me more active than I ever was before. I purchased a fitbit a few weeks ago and have found that between morning and afternoon walks, I can usually hit my 10,000 steps a day goal. I’m positive that in my pre-doggy life I probably was averaging around 2,000 steps a day.

With all the excitement of summer and new puppies, I haven’t been baking quite as often. The result is that my cookbook has been piling up with recipes that I want to try out. I was recently sorting through trying to find a fun summer cupcake recipe. Blueberries have been ridiculously cheap lately, so I decided to use that as a theme for this post. These cupcakes have a delicate lemon flavor that is complimented by the blueberry filling and garnish. They are perfect to bring to an outdoor picnic or even a work potluck!

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Lemon Cupcakes with Blueberry Filling
Makes 30 cupcakes

Cupcake Ingredients
3 cups self-rising flour
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 1/2 tablespoons fresh lemon juice, divided

Lemon Cream Icing Ingredients
2 cups chilled heavy cream
3/4 cup confectioners’ sugar
1 1/2 tablespoons fresh lemon juice

Blueberry Filling Ingredients
3 Tbsp granulated sugar
1/2 tsp pectin
1/2 pint of blueberries
1 Tbsp lemon juice

Directions
Preheat oven to 375 degrees F. Line 30 cupcake pan cups with paper liners.

Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

To make the filling, stir together 3 tablespoons sugar and pectin until combined. Place sugar mixture, blueberries, and lemon juice in a small saucepan over medium heat. Bring mixture to a boil, stirring frequently. Continue to boil for 5 minutes, or until thickened. Cool filling completely.

To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes.

To assemble cupcakes, cut out a small portion of the centers of cupcakes. Pipe or spoon blueberry filling into the centers. Pipe or spread frosting on top of cupcakes and garnish with blueberries.

Heather’s Helpful Hints
I’m usually not a fan of buying kitchen gadgets for the sake of simplifying something that you could easily do by hand. However, I will say that a cupcake corer is an investment which will make the process of removing a portion of your cupcake much simpler. As a bonus, you can find one for about $5 on Amazon.

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22 thoughts on “Lemon Blueberry Cupcakes

  1. Maya sounds like so much fun. When I was a lot younger my parents had a Black and Tan cocker spaniel called Megan that was a real handful. We ended up getting thrown out of puppy obedience classes because even the trainer couldn’t get her to walk alongside without pulling on the lead. She was a real character but when she died I didn’t think I would ever stop crying because we had so many hysterical memories of her. Enjoy the fun. These cupcakes are beautiful. Lemon and blueberry is one of my favourite combinations, a bit like raspberry and chocolate. Emma.

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    • Megan sounds absolutely adorable! Puppies are such a bundle full of energy, some days I don’t know where Maya gets it all from :) It was such a process to just get Maya walking on her leash, she absolutely hated it at first! And I couldn’t agree with you more about the raspberry and chocolate combo- that is a classic (and one of my favorites)!

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      • Enjoy Maya as much as you can. They grow so fast. My mum and dad have another cocker spaniel now called Toby who is wonderful. He is much better behaved than Megan but you don’t get all the hysterical memories with him. Megan definitely lived life to the full. Emma xx

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  2. These cupcakes are looking great Heather! Nice job, thanks for sharing :-)

    I LOVE the Ann Arbor Farmer’s Market! My aunt did the Ypsilanti one for a few years selling granola, so I went down there lots of times. Good times.

    Have a good weekend, hope it stays nice and sunny here ;-)

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    • Thanks Jess! I haven’t checked out the Ypsilanti farmers market since I’ve been in A2… I’m adding this to my “to do” list!

      I hope you have a great weekend too :-) The weather is PERFECT today! I was outside over lunch and I didn’t want to come back into work!

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  3. Shoot — I knew I should have bought those blueberries at the farmer’s market this morning. I guess I’ll just have to go to the blueberry farm this week and pick my own…

    The pictures of your cupcakes are pretty as a picture! :)

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  4. Heather, you cupcakes looks lovely and tempting as always. The blueberry filling sounds and looks great and must taste wonderfully especially against the lemon.
    I know what you are going through with Maya but it will get better and better every day. You’ll see!

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  5. I love the sound of lemon and blueberry together. I wonder what these would be like with a bit of poppy seed in the cake batter as lemon poppy seed is another of my favorite combinations? I love the flavor and the delicate crunch of the seeds..

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