Blueberry Cupcakes with Lemon Filling and Vanilla Cream Frosting

Blueberry Cupcakes

Lemon Filling

Vanilla Cream Frosting

Photo Credit: Live Well Bake Often*

Do you find cupcakes festive and fun?  I love to bake and decorate cakes, but then I hate to cut them. *hee hee* Cupcakes, however, scream for you to have fun.  There is something incredible satisfying about removing the cupcake liner and taking a big 'ol bite. It is even more fun when there is a surprise inside.  These blueberry cupcakes not only have blueberries in them, but are also filled with a wonderful lemon filling lending a little extra zing to that bite. I hope you enjoy them as much as we did.  

Ingredients: 

Cupcakes:

2 cups all-purpose flour, sifted

1 1/2 cups sugar

1/2 cup butter softened

1 cup milk 

3 1/2 teaspoons baking powder

1 teaspoon salt

3 eggs

1 cup blueberries**

Directions:

Heat oven to 350 degrees. Line cupcake pans with liners, or grease them. In a medium bowl sift flour and add baking powder and salt.  Stir them together to incorporate. Set aside. In a separate bowl cream sugar and butter together. Add eggs one at at time, blending well between each addition. Once the eggs are incorporated add the rest of the ingredient, alternating between the flour mixture and the milk.  Add half of the flour and stir until it starts to come together, and then add half of the milk. Again mix until the milk is just incorporated.  Add the rest of the flour and then the rest of the milk. After the batter is mixed gently add the blueberries. **If you are using frozen blueberries, allow them to thaw and then place them on a paper towel so that any additional water is absorbed. 

Scoop batter into cupcake liners filling each about 3/4 full. Bake for 15 to 18 minutes, until toothpick inserted comes out clean, or the cake springs back when touched. 

Lemon Filling: 

3/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2/3 cup water

1 tablespoon butter

1 teaspoon grated lemon peel

1/4 cup lemon juice

1-2 drops yellow food coloring, if desired

Mix sugar, cornstarch and salt in quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter and lemon peel until butter is melted. gradually stir in lemon juice and food color. Press plastic wrap onto filling and refrigerate until set, at least 2 hours. 

Vanilla Cream Frosting:

2 cups heavy whipping cream

2 tablespoons instant vanilla pudding

In a cold bowl add the whipping cream and pudding. Mix at high speed until it forms stiff peeks. 

To fill the cupcakes: 

Once the cupcakes have cooled.  Cut a small hole into the center of them.  The easiest way to do this is by pushing a frosting tip down into the center of it. 
Place Lemon Filling in a piping bag, or Ziploc bag and snip the corner. Fill each cupcake. 

Frost with Vanilla Cream Frosting. 

*I forgot to take a picture of my finished cupcake, so I used the photo from Live Well Bake Often.