Blueberry Cupcakes Recipe with Lemon Curd Frosting

These clean eating blueberry cupcakes with lemon curd frosting are da bomb-diggity!! (Yes, I just said that.)

There is a tree not too far from where I live. This tree is one of those magical trees that every kid dreams of climbing. I know this because I was an avid tree climber as a child. Even now, at age 40, I sometimes feel the urge to grab a branch and hoist myself up into welcoming branches.

A single cupcake from a batch of these Clean Eating Blueberry Cupcakes with Lemon Curd Frosting sits on a small, white plate. The cupcake paper is pulled away from the cupcake and the lemon curd frosting on top of the cupcake is topped with blueberries.

But this is the story of a little boy. A little boy who loves to climb trees. He’s adventurous, bright-eyed, always has a joke and a big smile for you and has more integrity and honesty than some adults I know. And he loves to spend hours among the strong branches of this tree.

Clean Eating Blueberry Cupcakes with Lemon Curd Frosting

Mini Chef and I spent the better part of our Sunday afternoon at this tree not too long ago. I sat under the shade of its branches enjoying a respite from the hot summer sun, while Mini Chef lost himself in the magic of leaves and bark. This tree is truly amazing because once you have climbed into its branches, you can pretty much lose yourself in a small maze that will actually hide you temporarily from any onlookers. His favorite game is to hide in the branches, poke his head out, and shout boo at his “unsuspecting” mama.

We tell stories by this tree. We eat picnics by this tree, and we also make memories by this tree. It’s really pretty amazing how something so simple as a tree can supply a child with so much imagination, excitement, and adventure. He climbs up as high as he can and pretends to be spying on me or watching for pirates. And I, in turn, must play the part of an innocent bystander or the possessor of much gold that needs pirating. It’s a fabulous way to spend a lazy summer afternoon.

And once Mini Chef has had his fill of gold and treasure hunting from the treetops, he finds his way back down to the ground for a bite to eat and to recount all his fabulous tree-top adventures. On this particular Sunday, I brought along a few of these cupcakes. And I can tell you that they will be a strong part of his memory of that day.

Pirates, gold, treasure, and cupcakes. What more could a little boy want?

More Healthy Cupcake Recipes

Recipes Used

Blueberry Cupcakes With Lemon Curd Frosting Recipe

Copyright Information For The Gracious Pantry
Clean Eating Blueberry Cupcakes Recipe with Lemon Curd Frosting

Blueberry Cupcakes with Lemon Curd Frosting

Please note that cooking and prep time do not include making the lemon curd. 
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 18 servings
Calories: 144kcal


  • 1 cup unsweetened apple sauce
  • ½ cup milk (any kind – I used unsweetened almond milk)
  • 1 large egg
  • ½ cup oil (I used coconut oil)
  • ½ cup honey (3/4 cup if you like them very sweet)
  • 2 tsp. pure vanilla extract
  • 1 ½ cups whole spelt flour
  • 1 tsp. baking soda
  • 1 cup frozen wild blueberries (fresh work too.)
  • clean eating lemon curd (see link above)


  • Preheat oven to 350 F.
  • In a large mixing bowl, combine all the ingredients except the blueberries. Mix well.
  • If you don’t mind blue coloring in your cupcakes, lightly stir in the blueberries.
  • Fill the cupcake papers with batter, leaving about 1/4 inch between the batter and the top of the papers.
  • If you do mind blue streaks or coloring in your cupcakes, pour the batter without the blueberries mixed in, and then spoon the blueberries over the top of your cupcakes, pushing them in gently with the back of a spoon or your fingers.
  • Bake for about 20-25 minutes or until they cupcakes are cooked through.
  • Cool, then top with the lemon curd and a few extra blueberries.
  • Refrigerate immediately to keep the lemon curd thick. Remove from fridge right before serving.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include lemon curd frosting. Please see that data on the lemon curd recipe.


Serving: 1muffin (not including lemon curd) | Calories: 144kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Cholesterol: 12mg | Sodium: 83mg | Potassium: 34mg | Fiber: 1g | Sugar: 10g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.6mg

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    1. The Gracious Pantry says:

      Jo – It’s a grain like wheat or rice. It’s what wheat used to be before all the hybrids came to be.

  1. These look so good! Could you suggest some substitutes for some of the ingredients? What other kind of flour could be used that I could easily find in a small store? Also, if I want to make these vegan, what could I use for the egg and honey? I know I wouldn’t be able to use the lemon curd for the vegan version.

    1. The Gracious Pantry says:

      Job – I think you are basically wanting a different recipe all together. Have you checked some vegan sites for cupcake recipes?

  2. Hi Tiffany! Do you have any recommendations for a gluten free flour substitute?

    1. The Gracious Pantry says:

      Jen – I’m afraid I don’t know much about gluten free baking. Have you tried Elana’s Pantry? She might have something for you.

  3. Thanks for sharing the story of the Tree and Mini-chef…I think you’ve got the beginning of a short story there…perhaps one of your pals might be an illustrator?? Certainly hope so!! In the meantime, I’m saving this one…on some cold, snowy, icy morning, I just might stop by to visit the tree again!!

    1. The Gracious Pantry says:

      Carol – Perhaps! But I’m afraid I don’t know any illustrators. Worth a shot though!

  4. Valerie Palko says:

    I’m going to try rice flour or bulgar flour and I’ll let you know which ones better. I have celiac disease so I need to alter the recipe a little but I’m so excited to try it!!!!!

    1. The Gracious Pantry says:

      Valerie – Let me know how it turns out!

  5. Elizabeth Sanford says:

    I tried it with almond flour and it didn’t turn out. Ended up being extremely mushy and oily. It was a shame cause it tasted so good!

    1. The Gracious Pantry says:

      Elizabeth – Ya, almond flour is a very different animal. It functions very differently in a recipe than other flours do. That why many almond flour recipes will have a combination of flours in them.