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