Blueberry Surprise Lemon Cupcakes
Blueberry Surprise Lemon Cupcakes are a light lemon based cupcake, filled with fresh blueberry jam and topped with a lightly sweet buttercream frosting.
Servings: 24 cupcakes
Calories: 305kcal
Ingredients
Cupcakes:
- 15.25 oz. box yellow cake mix
- 3 large eggs
- 1 cup milk to replace the water in the box mix
- ⅓ cup vegetable oil
- 1 tablespoon lemon extract or lemon paste
- zest of ½ a lemon
For the Frosting:
- 3 sticks unsalted butter at room temperature
- 5 cups powdered sugar
- 1-2 tablespoon milk or cream
- ½ teaspoon salt
- 1 cup blueberries for garnish
For the Blueberry Compote:
- 10 oz. frozen blueberries
- ⅓ cup sugar
- 2 tablespoon cornstarch
- 1 tablespoon lemon juice
Blueberry Filling:
- 10 oz blueberry jam if not using homemade compote
Instructions
Cupcakes:
- Preheat the oven to 350 degrees and line two cupcake pans with paper liners.
- Add the cake mix, milk, eggs, oil, lemon extract and zest to the bowl of a stand mixer.15.25 oz. box yellow cake mix, 3 large eggs, 1 cup milk, ⅓ cup vegetable oil, 1 tablespoon lemon extract, zest of ½ a lemon
- Mix for 2-3 minutes on low speed or until no lumps remain.
- Divide batter into the prepared cupcake pans, filling each about ⅔ of the way full.
- Bake for 18-21 minutes or until lightly golden. Remove from the oven and transfer cupcakes to a wire rack to cool completely.
- Once cooled, use a sharp knife to cut a hole out of the top of each cupcake. Spoon the cooled blueberry compote or blueberry jam into the center of each, about a teaspoon in each one.10 oz blueberry jam
For the Frosting:
- Add the butter to the bowl of a stand mixer and beat on medium speed for 3 minutes.3 sticks unsalted butter
- Add in the powdered sugar, 1 cup at a time, waiting until each cup is fully incorporated before adding the next.5 cups powdered sugar
- Add in 1 tablespoon of milk, the salt and the lemon extract and mix until combined. If the frosting is still thick, add the additional tablespoon of milk and more as needed until it reaches your desired consistency.1-2 tablespoon milk, ½ teaspoon salt
- Transfer the frosting to a piping bag fitted with a large tip. Pipe frosting onto cupcakes and garnish the top of each with a fresh blueberry if desired.1 cup blueberries
For the Blueberry Compote:
- Combine all of the ingredients into a medium saucepan over medium low heat.10 oz. frozen blueberries, ⅓ cup sugar, 2 tablespoon cornstarch, 1 tablespoon lemon juice
- Bring to a simmer, about 10 minutes, stirring occasionally to incorporate all of the ingredients.
- Once simmering, turn it down to the lowest setting your stove goes and allow it to thicken, anywhere from 5-10 minutes.
- Once thickened, transfer to a container and refrigerate for at least an hour, but up to 3 days.
Notes
Nutritional data is calculated based on homemade blueberry compote, not store-bought blueberry jam.
Nutrition
Serving: 1cupcake | Calories: 305kcal | Carbohydrates: 46g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 189mg | Potassium: 54mg | Fiber: 1g | Sugar: 37g | Vitamin A: 414IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg