Dessert
Blueberry Lemon Cupcakes
50 Min.Für 12Nutri-Score D€€
D
50 Min.
50 Min.Blueberry Lemon Cupcakes
was Sie brauchen
Zutaten
butter (softened)Milchprodukte115 g
sugarVorräte150 g
eggs (room temperature)Milchprodukte2 Stücke
lemon zest (zested)Obst & Gemüse1 Stück- lemon juice (freshly squeezed)Obst & Gemüse30 ml
- vanilla extractVorräte5 ml
flourGetreide190 g- baking powderVorräte8 g
saltGewürze2 g
milkMilchprodukte120 ml- blueberries (fresh, tossed in a little flour)Obst & Gemüse150 g
- powdered sugar (sifted)Vorräte200 g
cream cheese (softened)Milchprodukte100 g
pro Portion
Nährwerte
193kcal
- Kohlenhydrate
- 25 g
- Eiweiß
- 3 g
- Fett
- 9 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Handrührgerät- Muffinblech
Backofen- Kuchengitter
Spritzbeutel
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 180 °C and line a muffin pan with paper cases.
- Schritt 2
Cream the butter and sugar
- Beat the softened butter with the sugar until pale and fluffy.
- Beat in the eggs one at a time, then add the lemon zest, lemon juice and vanilla extract.
- Schritt 3
Make the batter
- Whisk the flour, baking powder and salt together.
- Fold the dry ingredients into the butter mixture alternately with the milk until just combined.
- Gently fold in the blueberries.
- Schritt 4
Bake the cupcakes
- Divide the batter between the paper cases, filling them about three-quarters full.
- Bake until golden and a skewer comes out clean.
- Schritt 5
Cool
- Let the cupcakes cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
- Schritt 6
Make the lemon cream cheese frosting
- Beat the cream cheese with the powdered sugar and a little lemon juice until smooth and creamy.
- Schritt 7
Frost and serve
- Pipe the frosting onto the cooled cupcakes and top with a few blueberries.