I’m in a blueberry mood since they are in season locally, so why not start with cupcakes? Blueberry pairs great with lemon, so I searched pinterest for some ideas and came across this recipe from There Goes the Cupcake. It totally worked! We picked up the blueberries from our favorite local farm, the Happy Berry.

It was my first time making lemon curd. OH MY WORD! Don’t ever buy that stuff from the store again. So good!

I purchased the baking cups from Cherished Blessings on etsy.

For the cupcakes you’ll need the following:

2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups white sugar
4 large eggs


Preheat oven to 350°F. Prepare muffin tin with cupcake papers. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.


Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl.


In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes.


Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among cupcake cups.




Bake cakes until toothpick inserted into center of a couple cupcakes comes out clean, about 20 minutes. Cool in pans on racks for about 10 minutes, then put onto racks until completely cool.

You can buy lemon curd, but I would recommend making it yourself. The recipe for the curd and frosting can be found below.

To assemble, first measure out the 2/3 cup of lemon curd for the frosting and set aside. After the cupcakes are finished cooling, cut a cone shape out of the middle and remove the tops and put a tablespoon or so of lemon curd in the whole. Then place the tops back on (you may have to trim the cone a bit to get it to fit). I piped on the frosting with a large star tip but you could put it on however you like. Garnish with a washed and dried blueberry and yellow jimmys.




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