Deser
Blueberry Lemon Cupcakes
50 minPorcje: 12Nutri-Score D€€
D
50 min
50 minBlueberry Lemon Cupcakes
czego potrzebujesz
Składniki
butter (softened)Nabiał115 g
sugarSpiżarnia150 g
eggs (room temperature)Nabiał2 kawałki
lemon zest (zested)Warzywa i owoce1 kawałek- lemon juice (freshly squeezed)Warzywa i owoce30 ml
- vanilla extractSpiżarnia5 ml
flourProdukty zbożowe190 g- baking powderSpiżarnia8 g
saltPrzyprawy2 g
milkNabiał120 ml- blueberries (fresh, tossed in a little flour)Warzywa i owoce150 g
- powdered sugar (sifted)Spiżarnia200 g
cream cheese (softened)Nabiał100 g
na porcję
Wartości odżywcze
193kcal
- Węglowodany
- 25 g
- Białko
- 3 g
- Tłuszcz
- 9 g
czego użyjesz
Przybory
Miska ×2
Mikser ręczny- Forma do muffinek
Piekarnik- Kratka do studzenia
Rękaw cukierniczy
krok po kroku
Przygotowanie
- Krok 1
Preheat the oven
- Preheat the oven to 180 °C and line a muffin pan with paper cases.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 5
Cool
- Let the cupcakes cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
- Krok 6
Make the lemon cream cheese frosting
- Beat the cream cheese with the powdered sugar and a little lemon juice until smooth and creamy.
- Krok 7
Frost and serve
- Pipe the frosting onto the cooled cupcakes and top with a few blueberries.