Blueberry Lemon Curd Cupcakes

The Story:

One of my professors loves to bake and cook.  He knows how into sweets I am, so he gave me a container of lemon curd.  That was my first encounter with lemon curd.  I went home, grabbed a spoon, and ate it all.  It was the most heavenly, zesty thing I had ever eaten.

The next time he gave me some lemon curd, my professor told me I had to use it in a cupcake.  He gave me three containers, so I at one with a spoon and used the other two to fill these Spring cupcakes.[end-story]

Blueberry Lemon Curd Cupcakes

Yield: 24 Cupcakes

Blueberry Lemon Curd Cupcakes


Vanilla Cake:
1 box white cake mix
1/4 cup oil
4 egg whites
3/4 cup buttermilk
3/4 cup sour cream
1 vanilla bean (or 1 tablespoon vanilla extract)
Lemon Curd Filling:
3 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter, melted
1 tablespoon lemon zest
Blueberry Buttercream:
1 cup butter, softened
2 tablespoons mashed blueberries
4-5 cups powdered sugar


1. Preheat over to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl to remove any lumps and set aside.
3. In a large bowl, gently whisk oil, egg whites, buttermilk and sour cream together.
4. Split your vanilla bean the long way and use the tip of your knife to scrape out the inside. Add this to your wet ingredients and stir in. (Or simply add your vanilla extract.)
5. Stir in cake mix until fully incorporated.
6. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.
7. Lemon Curd: Using a double boiler (or a make shift one), whisk eggs and sugar together. Add lemon juice, butter and lemon zest and stir constantly over medium heat for about 15 minutes. The mixture should coat the back of a spoon. Let cool.
8. Blueberry Buttercream: Beat butter for 2 minutes and scrape down bowl. Add mashed blueberries (strain your berries if you plan on using a star piping to, you don't want it to get clogged!). Slowly add powdered sugar until you reach your desired consistency. Depending on your berries, the buttercream might not be a very rich color, add a little food dye to fix that.
9. Once your cupcakes have cooled, use a knife to cut a little cone out of the top of each cupcake. Fill the holes with your cooled lemon curd and top with your buttercream.


32 thoughts on “Blueberry Lemon Curd Cupcakes

  1. 1

    Omg these cupcakes are BEAUTIFUL! So pretty. Well done 🙂

  2. 2
    Sophia says:

    These look amazing! I found your site on pinterest and I absolutely love it! I don’t do much baking but I can’t wait to try these recipes for a special occasion. I had a question for you. When you call for cake mix, what type are you using? Could I just use boxed betty crocker cake mix from the grocery store and add all the other ingredients to it? Thanks 🙂

  3. 3
    amy says:

    these look absolutely delicious and perfect for summer. thanks for sharing another great recipe with us! 🙂

  4. 4
    Joy says:

    So did you end up making the lemon curd so you eat the other two jars? 🙂

    I’m curious whether you had to strain the curd. I have a lemon curd recipe that’s a bit different and I have to strain it. I love that yours is a simpler one! Thank you!

  5. 5

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  6. 6

    I love all things blueberry and lemon…. ALL things, I tell ya! These cupcakes look absolutely AMAZING! Great job 🙂
    Oh, BTW… where did you get those pretty chocolate brown cupcake liners?

  7. 7

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  8. 8
    Taylor says:

    For some reason, whenever I put berries into the buttercream I can never get a good consistancy. It always turns out a little runny, then I add more sugar and it’s too sweet. Any suggestions?

    • 8.1

      I know the frustration. I will sometimes you flavored gelatin in my frostings, just a few teaspoons does the trick. But recently I started using freeze dried fruit 🙂 to finely crush it and then add it, its fabulous.

    • 8.2
      nightowl says:

      When using fresh fruit you need to reduce the juice and fruit. you can puree it or mash it, depending if you want the seeds or not! Reduce on very low and wait until its almost a paste constancy and then add it to your frosting. Works great for me. you can also add some flavoring to the frosting while adding in the liquids to the dry powdered sugar. If you are using a caned frosting, add a little more powered sugar to thicken up. Go slow though.
      I have used gelatin and puddings. Just make sure to make a paste of it before adding other wise you will get a grainy texture. Add to dry powdered sugar.

  9. 9
    lizzie says:

    Wow these look fantastic! I’ve been thinking about trying to make lemon curd, so will be making these with it as soon as I do!

  10. 10
    Bailey says:

    those look so delicious! i love how the colors work together! Lizzy Mae, could I just use store-bought lemon curd instead of making my own? if so, how many ounces do you think I would need? thanks!

  11. 11
    Adri says:

    These are wonderful! All the different flavors coming together is fantastic! Great idea! Thanks so much for sharing these and all the other cupcakes. I want to make them ALL!

  12. 12

    […] Blueberry Lemon Curd Cupcakes from Your Cup of Cake […]

  13. 13
    Tyann says:

    I made these last week and I just wanted to tell you they were delicious!!! Probably my new favorite cupcake recipe of all time. Thank you!

  14. 14
    Muna says:

    I made these wonderful cupcakes for a wedding shower yesterday. I used the icing from Blueberry lemon poppyseed cupcakes to get more purple color. Wow, they looked and tasted very good!! Everyone one there loved them and I got lots of complements. Thanks for great recipe!

  15. 15
    Alexandra says:

    Wow- these look great and the pictures are beautiful! What lens did you use?

  16. 16
    Cerina says:

    Hey Lizzy,

    I was wondering where did you get all those fancy cupcake liners. I got mines at local Walmart but they are petty expensive.

  17. 17
  18. 18
    Koko says:

    oh my God…so yummy…:P

  19. 19
    Allison says:

    These cupcakes are fantastic- another great recipe! One of my favorite parts was the lemon curd, and I had plenty leftover. I saw a tip on a blog to put lemon curd on the top center of muffin batter, and it made the most delicious blueberry lemon muffins. Thanks for inspiring some great cupcakes AND muffins!

  20. 20
    kristy says:

    Trying the recipe right now 🙂

    Do the cupcakes need to be refrigerated overnight even if the curd and icing haven’t been placed on them?
    Can the curd and the icing be prepared ahead of time and then put on the cupcakes the following day?


  21. 21
    Rachel says:

    I’ve made this recipe twice, and it is absolutely amazing! I took a batch to work and they were gone within minutes. I left out the lemon zest (I don’t personally like zest, and it’s too much work to do anyway lol), but it was still so lemon-y and blueberry-y and perfect for summer. Thanks for the recipe and easy-to-follow instructions! I will likely return to this recipe every summer. I don’t know how you come up with these! 🙂

  22. 22

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  23. 23
    Darrell says:

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