Dessert
Blueberry Lemon Cupcakes
50 minVoor 12Nutri-Score D€€
D
50 min
50 minBlueberry Lemon Cupcakes
wat u nodig heeft
Ingrediënten
butter (softened)Zuivel115 g
sugarVoorraadkast150 g
eggs (room temperature)Zuivel2 stukken
lemon zest (zested)Groente en fruit1 stuk- lemon juice (freshly squeezed)Groente en fruit30 ml
- vanilla extractVoorraadkast5 ml
flourGranen190 g- baking powderVoorraadkast8 g
saltKruiden en specerijen2 g
milkZuivel120 ml- blueberries (fresh, tossed in a little flour)Groente en fruit150 g
- powdered sugar (sifted)Voorraadkast200 g
cream cheese (softened)Zuivel100 g
per portie
Voedingswaarden
193kcal
- Koolhydraten
- 25 g
- Eiwitten
- 3 g
- Vetten
- 9 g
wat u gebruikt
Keukengerei
Mengkom ×2
Handmixer- Muffinvorm
Oven- Afkoelrooster
Spuitzak
stap voor stap
Bereiding
- Stap 1
Preheat the oven
- Preheat the oven to 180 °C and line a muffin pan with paper cases.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Cool
- Let the cupcakes cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
- Stap 6
Make the lemon cream cheese frosting
- Beat the cream cheese with the powdered sugar and a little lemon juice until smooth and creamy.
- Stap 7
Frost and serve
- Pipe the frosting onto the cooled cupcakes and top with a few blueberries.