blueberry cupcakes

Vanilla Blueberries with Lemon Curd Cupcakes

  • 70 mins
  • 20 ingredients


  • All Purpose White Flour, sifted 170 g
  • Cornstarch 34 g
  • Granulated White Sugar 175 g
  • Baking Powder 1/2 tsp
  • Canola Oil 150 ml
  • Eggs 2
  • Vanilla Extract 1 tsp
  • Almond Extract 3/4 tsp
  • Salt 1/2 tsp
  • Sour Cream/Nature Yoghurt 180 g
  • For the Lemon Curd Filling
  • Eggs, room temperature 3
  • Granulated white sugar 200 g
  • Unsalted Butter, melted 55 g
  • Fresh Lemon Juice 120 ml
  • Lemon Zest 1 tbsp
  • Creamcheese Topping
  • Cream Cheese Philadelphia, room temperature 200 g
  • Margarine, room temperature 2 tbsp
  • Powdered Sugar 50 g
For the Vanilla cupcakes:
  • 170 gr All Purpose White Flour, sifted
  • 34 gr Cornstarch
  • 175 gr Granulated White Sugar
  • 1/2 tsp Baking Powder
  • 150 ml Canola Oil
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 3/4 tsp Almond Extract
  • 1/2 tsp Salt
  • 180 gr Sour Cream/Nature Yoghurt
For the Lemon Curd Filling:
  • 3 Eggs, room temperature
  • 200 gr Granulated white sugar
  • 55 gr Unsalted Butter, melted
  • 120 ml Fresh Lemon Juice
  • 1 tbsp Lemon Zest
Creamcheese Topping:
  • 200 gr Cream Cheese Philadelphia, room temperature
  • 2 tbsp Margarine, room temperature
  • 50 gr Powdered Sugar
How To Make it
  1. Preheat the oven to 180°C (350F) & place the rack at the center of the oven. Line 12 regular sized of cupcake cups  paper liners. Set aside.
  2. For the Vanilla Cupcakes: In a large bowl of standing or hand mixer add the oil and sugar, beat them together for a minute or until the sugar is dissolved. 
  3. Add the eggs, vanilla and almond extract, beat again for a minute until the mixture become smooth and creamy. 
  4. In another bowl mix flour, cornstarch, baking powder and salt whisk them all until well combined. 
  5. Add the dry mixture into the wet mixture and beat them on a medium-low speed until the mixture become incorporated – but make sure you not over beat. 
  6. Add sour cream/yoghurt into the mixture, and beat them about 30 seconds until well combined. 
  7. I recommend you to use an ice cream scoop, fill the cupcakes until half full.

    Then place the baking pan into the preheated oven and bake them for about 20-25 minutes or until the toothpicks inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

  8. For the Lemon Curd: Using double boiler over medium heat. Whisk the eggs and sugar until fluffy and pale.

    Then add butter lemon juice and lemon zest, stir it constantly for about 20-25 minutes (just make sure it is thickens and not too liquid).

    The batter should coat the back of

    a spoon, let it cool and set aside. 

  9. Blueberry Creamcheese: In a bowl beat the cream cheese, margarine, heavy cream and powdered sugar for about 2 -3 minutes.
  10. Blueberry Sauce: Place the blueberry in a small food processor, grind it until smooth, then strain to remove the seeds. 
  11. When the cupcakes are cooled, make a hole in the middle of the cupcakes.

    Then add the cooled lemon curd. 

    And covered it with creamcheese topping and blueberry sauce
    Enjoy! En Guete! Selamat Makan!  

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