Lemon Cupcakes with Lemon Curd and Blueberry Jam Filling and Blueberry Swiss Meringue Buttercream Frosting

To me, nothing says Summer like fresh fruit. I've been waiting for Summer in these parts for too long and with high 80s on the forecast and BBQ on the agenda--its time to break out the fruit! And what better way to enjoy them than as a cupcake?

Blueberries are in season and more importantly, on hand. Blueberries are a lovely compliment to the tart and tangy lemon. I'm no stranger to lemon-y goodness and these Lemon Cupcakes with Lemon Curd and Blueberry Jam Filling and Blueberry Swiss Meringue Buttercream Frosting are no exception, but they also pack a big Blueberry bite! A perfect balance of sweet and tart.









Limoncello Cupcakes
from Lemon Drop Cupcakes
Preheat oven to 375 degrees

3/4 cup butter, softened

3 eggs

12.5 ounces all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

2/3 cup whipping cream or milk

1/4 cup limoncello

1 1/4 cup caster sugar

1 tsp lemon oil or lemon extract

1 tbsp finely shredded lemon peel

1. In a medium bowl stir together flour, baking powder, baking soda, and salt. 
2. In a 2-cup glass measuring cup combine milk/cream and limoncello; set aside. 
3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon oil, and lemon peel; beat until combined. Add eggs, one at a time, beating well after each addition.
4. Using a wooden spoon alternately add flour mixture and milk mixture to butter mixture, mixing after each addition just until combined. The mixture will be thick. Fill liners a little over half.

Bake for 15 minutes.  Makes about 20 cupcakes. Set aside to cool. Core cooled Cupcakes and add a spoonful of Lemon Curd (recipe to follow) and top with Blueberry Jam.


Lemon Curd

1/2 cup butter, softened to room temperature
1 cup sugar
2 eggs, beaten
3/4 cup fresh lemon juice
1 1/2 tbsp lemon zest

1. Over a double broiler combine butter, sugar, zest, and lime juice.
2. When butter melts and mixture is hot, add a heaping spoonful of hot liquid to the egg mixture slowly to incorporate.
3. Stirring constantly add the egg mixture very slowly to the pot.
4. Continue to cook until mixture becomes thick and can cover the back of a spoon.
5. Strain curd (if desired) into a glass bowl, cover top with plastic wrap and refrigerate.

Cool completely. 


Blueberry Swiss Meringue Buttercream

8 oz fresh blueberries
4 large egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter, at room temperature, but cold
1/4 tsp salt
1 tsp vanilla bean paste

1. Place the blueberries in a food processor and puree until there are no chunks.
2. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Do not let the bottom of the bowl touch the water. Whisking frequently, until the mixture reaches 150° F.
3. Transfer to stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, mixture is shiny and glossy and the mixture has cooled to room temperature. (The bowl should be cool to the touch.)
4. Reduce the speed to medium and switch to paddle attachment and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. *If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) 
5. Poor blueberry puree into strainer over the bowl and blend until smooth. Add some of the chunks if desired.
6. Add salt and vanilla. Continue to blend for another 30 seconds.

Pipe onto filled cupcakes. Add sprinkles if desired.