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1
For the cupcakes: Preheat the oven to 350 degrees F. Fill the cupcake pan with paper liners.
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2
Beat the granulated sugar and butter until light and fluffy in a standing mixer.
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3
Beat in the eggs.
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4
Add the lemon zest and juice and beat until combined.
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5
Sift the flour, baking powder, baking soda and salt in a separate bowl.
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6
Alternately add the buttermilk and flour mixture to the standing mixer, beating well between each addition.
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7
Fill the cupcake liners two-thirds full.
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8
Bake the cupcakes until a toothpick inserted comes out clean, 18 to 22 minutes.
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9
Refrigerate the cupcakes until they are completely cooled.
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10
For the filling: Cook 1/3 cup water, 1 cup of the blueberries and granulated sugar over medium heat for 10 minutes, stirring frequently.
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11
Once the blueberries begin to burst, add the remaining 1 cup blueberries and cook on medium heat, 8 to 10 minutes.
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12
The filling is done when it coats the back of a metal spoon.
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13
For the frosting: Beat the butter and cream cheese until light and fluffy in a standing mixer.
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14
Add the powdered sugar, vanilla and salt.
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15
Beat until light and fluffy.
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16
Core the cupcakes using an apple corer.
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17
Fill each cupcake core with the blueberry compote filling and top with the cream cheese frosting.
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18
This recipe was created by a contestant during a cooking competition.
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19
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
