Blueberry Lemon Cupcakes Filled with Rum Caramel

You can thank me later for the tasty Blueberry Lemon Cupcakes. These cupcakes are sweet, moist, fluffy and the combination of flavors pair very well together.

If you know me, I am very extra when it comes to my desserts; it’s never simple. Everything from the lemons, blueberries to the rum caramel filling to the toppings are extremely delish!!

How to Store Caramel Sauce

After the caramel cools down, you’ll pour it into a lidded glass jar or container.

Store in the refrigerator, tightly sealed, up to 3 weeks, or freezer for up to 2 months. Thaw in the refrigerator or at room temperature, before using.

How to Store Cupcake Leftovers

Let’s hope there aren’t any leftover, but if there is, these cupcakes last about five days in the refrigerator. They are best kept in a cupcake storage container or a container with a fitted top.

Let’s get started……

Yields: 24 Regular Size Cupcakes/ 12 Large Cupcakes (muffin size)

Yields: 1 1/4 cup Caramel



  • 3 cups all-purpose flour + 1 Tablespoon
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 2 tablespoon lemon zest
  • 3 teaspoons vanilla extract
  • 2 cup frozen blueberries
  • 1/2 cup fresh lemon juice
  • 2 cup Morena Pure Cane Sugar
  • 1 cup whole milk or coconut milk; room temperature

Rum Caramel:

  • 1 cup White Granulated Sugar
  • 1/4 cup Water
  • 1/2 cup Evaporated Milk**
  • 6 tablespoons unsalted butter; cut into pieces
  • 1 teaspoon Rum Extract
  • Pinch of Salt

** Note: Substitutes include….Coconut Cream, Half and Half, or Heavy Cream

Vanilla Buttercream Frosting

Garnish (Optional):

12-24 Jasmine Flowers

1/2 -1 cup of Fresh Blueberries

12-24 Blackberries


Rum Caramel:

  1. Add the sugar and water to a 3-quart heavy bottomed saucepan. Then using a rubber spatula to stir a little, so it sits in an even layer.
  2. Over medium heat, and cook until the sugar dissolves. Then it should start turning clear, and starts to bubble. This takes about 3-4 minutes.
  3. During this time, simply allow to bubble, swirl the saucepan occasionally. Using the rubber spatula, brush down the sides of the pan, to prevent any built up of crystals. Note: Keeping a watch on the mixture is important because you don’t want it to burn.
  4. Continue swirling. The mixture will thicken and turns a deep amber color, which takes anywhere from 8-12 minutes.
  5. Then gradually add the butter and whisk until completely melted. At this point, the caramel will bubble up fast, but continue to whisk. Note: Be mindful of how fast your whisk, you want to be careful not to splash the hot caramel everywhere.
  6. After whisking to combine, remove the saucepan from the heat. Gradually pour in the cream, whisking until all of the cream has been combined.
  7. Then whisk in the rum extract and salt.
  8. Set aside to cool on a heat proof counter top in the sauce pan for 10 minutes.
  9. Then pour into a lidded mason glass jar and allow to cool completely. Cool with the lid off. Note: The longer it cools, the more it will thicken. When it’s completely cools, cover with lid and place it in the fridge until ready to use.


  1. Preheat the oven to 350°F. Line a two 12-cup cupcake pan with cupcake liners or 12 cup muffin pan with jumbo cupcake liners.
  2. Sift the flour (3 cups), baking powder, and salt together in a large bowl and whisk to combine. Set aside.
  3. In a large bowl, use a hand mixer fitted with a paddle attachment to beat the butter, sugar, and lemon zest together on medium-high speed for about 2 minutes. Note: Using a rubber spatula, scrape down the sides and bottom of the bowl.
  4. In medium high speed, incorporate the eggs and vanilla extract for about 1 minute. Using a rubber spatula, scrape down the sides and bottom of the bowl. Then add the dry ingredients.
  5. Turn the mixer on low speed and gradually pour in the milk and fresh lemon juice. Beat until combined.
  6. In a small bowl, add frozen blueberries + 1 tablespoon of flour. Sprinkle to flour over blueberries and gently toss them around to evenly coat. Note: By doing this, it prevents blueberries from sinking to the bottom.
  7. Using the rubber spatula, fold in the floured blueberries. About 3 to 4 folds should incorporate the blueberries to prevent over-mixing.
  8. Fill only 2/3 full of the batter into the liners. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. For around 12 muffin-size cupcakes, bake for about 25–27 minutes, same oven temperature. Allow the cupcakes to cool completely for about 30 minutes before filling and frosting.
  9. After the cupcakes have cooled, scoop/carve out a teaspoon of the cupcake from the middle. For the muffin size, carve out double the size. Fill the holes with the Rum Caramel. Note: You can discard or eat any cupcake carvings, or you can use it to plug in the holes.

Vanilla Buttercream Frosting

  1. Frost cupcakes and top with optional garnish, if desired. You can use any piping bag with decorated tip you like or you can simply spoon on the frosting. Note: Place decorated cupcakes uncovered in the fridge for at least 20-30 minutes. This helps set the frosting before serving.


Did you make this?
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