Coconut-Lemon-Blueberry Cupcakes with Lemon White Chocolate Cream Cheese Frosting and Lemon Curd

Cupcakes:

2 1/3 cups flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 cup butter,room temperature

1 1/4 cups sugar

3 eggs,room temperature

zest from 3 lemons

1 tsp. vanilla

2/3 cup milk, room temperature

1 cup coconut

1 cup blueberries

Glaze:

juice from 1 lemon

1/2 cup powdered sugar

White Chocolate Lemon Cream Cheese Frosting:

4 oz. white chocolate, chopped, melted and cooled to room temperature

1 (8 oz.)package cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. vanilla

2-3 tsp. milk

zest from 2 lemons

4 cups powdered sugar

Lemon Curd:

1/2 cup fresh lemon juice

zest from 1 lemon

1 1/4 cups sugar

4 eggs

1 egg yolk

1/4 cup butter, cut into chunks

Cupcakes:

Preheat oven to 350 degrees. Line 2 (12)count muffin tins with cupcake liners.

In a bowl combine the flour, salt and baking powder; whisk. In a bowl of a mixer cream together the sugar and butter. Add egg one at a time until well combined. Add the lemon zest and vanilla; blend. Alternately add the flour and milk , ending with the flour. Blend just until combined. Fold in coconut and blueberries. Scoop evenly into the 24 muffin cups. Bake for about 20 minutes or until a toothpick comes out clean when inserted into the center. Remove from oven . Allow to cool 5 minutes in pan then place on wire rack to cool completely.

Glaze:

Whisk ingredients together until completely mix together. Poke wholes into the tops of the cupcakes using a toothpick. Brush the lemon glaze on the tops of the cupcakes; set aside.

Lemon Curd:

In a heat proof bowl whisk together all the ingredients except the butter. Place bowl over simmering water making sure bottom of bowl doesn’t touch the water,stirring constantly over simmering water until thickened. remove from heat and stir in butter until melted. Set aside to cool completely.

Lemon White Chocolate Cream Cheese Frosting:

In a bowl of a mixer combine the cream cheese and butter; cream until fluffy and combined. Add the zest and cooled melted chocolate; blend. Add the vanilla and milk; blend. Beat in slowly the powdered sugar until well combined and fluffy.

Using a pastry bag fitted with a large plain tip, pipe the frosting evenly on each cupcake. Using a small spoon make a divot on the top of each cupcake and place a dollop of lemon curd in the divots; Top each cupcake with a fresh blueberry and sprinkle with coconut.