Blue Ribbon Blueberry Lemon Pie Cupcakes
Blue Ribbon Blueberry Lemon Pie Cupcakes: Combining blueberry pie filling, lemon curd and moist lemon cupcakes to bring you the best well…blue ribbon worthy pie/cupcakes!
You get the best of both worlds with this dessert and to make it even better it’s served in a mason jar! What? Didn’t you know that everything tastes better in a mason jar? Yep, it does.
I made this dessert really easy to make starting with a dressed up cake mix, store bought blueberry pie filling and store bought lemon curd. The lemon cake and frosting compliment the sweet blueberry filling. Deserving of a blue ribbon!♥
Blue Ribbon Blueberry Lemon Pie Cupcakes
Combining blueberry pie filling, lemon curd and moist lemon cupcakes to bring you the best well…blue ribbon worthy pie/cupcakes!
Ingredients
For the Cupcakes and Layers:
- 1 lemon cake mix
- 1 (3.4 ounce) instant lemon pudding mix
- 3/4 cup vegetable oil
- 3 large eggs
- 1 cup lemon lime soda
- 1 tablespoon lemon zest
- 2 (10 ounce) jars lemon curd
- 1 (21 ounce) blueberry pie filling
For the Lemon Butter Cream Frosting:
- 1 cup butter, softened
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups confectioners' sugar
- yellow and purple sprinkles
- half pint jars
Instructions
For the Cupcakes and Layers:
- Preheat oven to 350 degrees.
- Line 20 cupcake wells with liners.
- In a medium mixing bowl add the cake mix, pudding mix, oil and eggs.
- Mix until combined.
- Add the soda and lemon zest and mix until smooth and creamy.
- Fill each cupcake well two thirds full; bake 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely; remove wrappers of 18 cupcakes (reserve the remaining cupcakes for another use); cut in half horizontally.
TIP: You may have to trim round the cupcake eges to fit into the jars.
- Add lemon curd to a small pipping bag. TIP: If the lemon curd is too cold or thick pop in the microwave and heat until thin enough to pipe into the jars.
- Add layers in this order: Half of a lemon cupcake, pipe a layer of lemon curd (about 1 teaspoon), and spoon in the blueberry pie filling (about 3 tablespoons).
- Add another layer the same as above; top with last cupcake half.
- Pipe on frosting and top with sprinkles.
For the Lemon Butter Frosting:
- Whip butter until creamy; add the lemon juice and zest.
- Gradually add the sugar and beat until light and fluffy.
- Place is a piping bag fitted with a star tip.
MORE RECIPES IN A JAR
1. BABY FOOD JAR S’MORES 2. BANANA BREAD IN A JAR 3. MINI PAYDAY CHEESECAKES
Love a lemon and blueberry combo – and you are so right – it tastes better in mason jars! And they are so cute when displayed. Love these Sheryl! Pinned!
Lemon and blueberry together is such a good combination and serving them in such a way is great- So creative!
YES – everything does taste better in a mason jar – BUT – these would taste better even in a bowl – maybe even off the flour?!?! 🙂
Love the flavor combo!
LOVE the lemon and blueberry combo – and YES mason jars make it taste better for sure
I love desserts in mason jars, they are the cutest! What a great spring dessert!
I’m all about blueberry and lemon! I can’t wait to give these delicious cups a try!
What a fun idea for summer, Sheryl!
Blueberry + Lemon = delicious every time! These look fantastic!
I Love this recipe’s they are all very good keep it up.