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Lemon Cupcakes with Blueberry Pie Filling and Lemon Buttercream

February 23, 2011

So today I parted ways with my first post-college job at Wind Ridge Publishing. I have chosen to take a position with Cloud 9 Caterers and pursue a career in events: a longtime dream of mine. The ladies (and Greg) of Wind Ridge Publishing have not only been there as co-workers, they have been an excellent support system; my own personal army of stand-in Moms…almost. Working in such a small company has afforded me a number of opportunities in terms of gaining working experience and a vast knowledge of the publishing industry, but these women have become my friends and have taught me many valuable life lessons, of which I will never forget.

It was only proper to bring in a parting gift of cupcakes – a signature dish of mine. With new beginnings in sight in my personal life, a scattering of above 40 degree days and the promise of spring, I decided to make a sunshiney cupcake that fit the occasion. Of course leaving my ladies at Wind Ridge is bittersweet – these cupcakes however, are not.

Lemon Cupcakes
Yields 28 cupcakes


3 cups unbleached flour
2 cups sugar
3 tsp baking powder
1 tsp salt
2 sticks unsalted butter at room temp.
1 cup sour cream
3 eggs plus 2 egg yolks
2 tsp vanilla extract
Zest and juice from two lemons


1. Preheat oven to 350 degrees. Line a muffin tin with paper liners
2. In the bowl of an electric mixer fitted with a paddle attachment combine flour, sugar, baking powder, and salt. Add butter, sour cream, eggs, vanilla, lemon juice and zest and incorporate until smooth. Scraping down the sides of the mixing bowl as necessary.
3.Divide batter into lined cups and bake- rotating once halfway through- for 20 minutes or until a cake tester inserted in the center comes out clean. Allow cupcakes to cool.

Blueberry Pie Cupcake Filling


1 15 oz package Wyman’s Frozen Blueberries
½ cup sugar
2 tbs Cornstarch
½ tsp cinnamon
Juice from ½ lemon
A pinch of salt


1. Put all ingredients in a saucepan over medium heat and stir. Bring to a boil, stirring, until sugar has dissolved and mixture has thickened.
2. With a paring knife cut cylinders out of the center of each cake and set aside. Fill with blueberry pie filling and “re-cap” with cut out cake. Frost and enjoy!

Lemon Buttercream


6 Tbs all purpose flour
1 Cup whole milk
2 sticks Salted butter
1 Cup sugar (granulated)
2 table spoons fresh lemon juice
Zest from one lemon


1. In a skillet whisk together flour and milk and heat over medium-low heat. Continue to stir until mixture thickens but remains liquid(ish). If you allow to thicken too much it will turn into a paste. Set mixture in the fridge and allow to cool.
2. Cream together butter and sugar until pale and fluffy. Slowly add flour and milk mixture, beating on medium speed. Allow to beat together for 7-10 minutes. Mixture may look curdled, but keep beating and it will even out.
3. Add lemon juice and zest and stir in. Put frosting in a piping bag fitted with a large star tip and pipe in circles onto cupcake and enjoy!

So thank you, ladies of Wind Ridge (and Greg). You all mean a lot to me and I promise to drop in and bring you goodies!

Love, Lindsey

3 Comments leave one →
  1. March 2, 2011 9:31 pm

    I bet those two flavors go together beautifully!

  2. April 20, 2011 6:03 pm

    You really use granulated sugar in the buttercream? Not confectioners’?

    • April 22, 2011 1:20 pm

      Yes! Surprisingly! When you add the flour/milk mixture it magically turns smooth and not grainy. I prefer a swiss meringue buttercream over this method, but they are both good!

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