Postre
Blueberry Lemon Cupcakes
50 minPara 12Nutri-Score D€€
D
50 min
50 minBlueberry Lemon Cupcakes
lo que necesita
Ingredientes
butter (softened)Lácteos115 g
sugarDespensa150 g
eggs (room temperature)Lácteos2 piezas
lemon zest (zested)Frutas y verduras1 pieza- lemon juice (freshly squeezed)Frutas y verduras30 ml
- vanilla extractDespensa5 ml
flourCereales190 g- baking powderDespensa8 g
saltEspecias2 g
milkLácteos120 ml- blueberries (fresh, tossed in a little flour)Frutas y verduras150 g
- powdered sugar (sifted)Despensa200 g
cream cheese (softened)Lácteos100 g
por ración
Nutrición
193kcal
- Carbohidratos
- 25 g
- Proteínas
- 3 g
- Grasas
- 9 g
lo que usará
Utensilios
Bol ×2
Batidora de varillas- Molde para magdalenas
Horno- Rejilla de enfriamiento
Manga pastelera
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 180 °C and line a muffin pan with paper cases.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Cool
- Let the cupcakes cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
- Paso 6
Make the lemon cream cheese frosting
- Beat the cream cheese with the powdered sugar and a little lemon juice until smooth and creamy.
- Paso 7
Frost and serve
- Pipe the frosting onto the cooled cupcakes and top with a few blueberries.