Dessert
Blueberry Lemon Cupcakes
50 minPour 12Nutri-Score D€€
D
50 min
50 minBlueberry Lemon Cupcakes
ce qu’il vous faut
Ingrédients
butter (softened)Produits laitiers115 g
sugarÉpicerie150 g
eggs (room temperature)Produits laitiers2 morceaux
lemon zest (zested)Fruits et légumes1 morceau- lemon juice (freshly squeezed)Fruits et légumes30 ml
- vanilla extractÉpicerie5 ml
flourCéréales190 g- baking powderÉpicerie8 g
saltÉpices2 g
milkProduits laitiers120 ml- blueberries (fresh, tossed in a little flour)Fruits et légumes150 g
- powdered sugar (sifted)Épicerie200 g
cream cheese (softened)Produits laitiers100 g
par portion
Nutrition
193kcal
- Glucides
- 25 g
- Protéines
- 3 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Batteur électrique- Moule à muffins
Four- Grille de refroidissement
Poche à douille
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 180 °C and line a muffin pan with paper cases.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Cool
- Let the cupcakes cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
- Étape 6
Make the lemon cream cheese frosting
- Beat the cream cheese with the powdered sugar and a little lemon juice until smooth and creamy.
- Étape 7
Frost and serve
- Pipe the frosting onto the cooled cupcakes and top with a few blueberries.