Lemon Blueberry Easter Muffins
- Mar 26, 2024
Easter is coming early this year! Mark your calendars for this Sundary, March 31st.
What better way to celebrate than with a batch of Lemon Blueberry Easter Cupcakes? These sweet treats are the epitome of Spring baking bursting fresh flavors!
Gather your ingredients, preheat your oven, & let's get baking!
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional)
- 1 cup buttermilk
Filling:
Frosting:
Instructions:
- Preheat your oven to 350°F & line a muffin tin with muffin liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, & salt. Set aside.
- In a large bowl, cream together the softened butter & granulated sugar until light & fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract & lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin & end with the dry ingredients, mixing just until combined.
- Fill each muffin liner about two-thirds full with the muffin batter.
- If using homemade filling: Spoon a small amount of the blueberry compote onto the center of each cupcake, gently pressing it into the batter. If using Henry & Henry Blueberry Redipak, skip this step.
- Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the lemon cream cheese frosting. In a large bowl, whip the Brill Cream Cheese Icing & combine lemon juice, lemon zest, & vanilla extract. Beat mixture until creamy & well combined.
- If using Henry & Henry Blueberry filling: Once the cupcakes are completely cooled, cut a small hole on the top of the cupcakes and pipe or spoon a little of the Henry & henry Blueberry filling and replace the piece you cut out on top.
- Continue by frosting your easter cupcakes with the lemon cream cheese frosting.
PRO TIP: You can get creative with your decorating, adding a sprinkle of lemon zest or a few fresh blueberries on top.
Want to make these complete from scratch? Make your own Blueberry Filling & Lemon Cream Cheese Frosting!
For the Blueberry Compote:
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
In a small saucepan, combine the blueberries, sugar, & lemon juice for the compote. Cook over medium heat until the blueberries burst & the mixture thickens slightly. Remove from heat & let cool.
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
In a large bowl, whip together the softened cream cheese & butter until smooth. Add the powdered sugar, lemon juice, lemon zest, & vanilla extract. Beat until creamy & well combined.
The combination of zesty lemon, sweet blueberries, & creamy frosting creates a heavenly treat that will have everyone reaching for seconds.
These Easter Cupcakes are sure to become a new holiday tradition in your home.
Happy baking!
