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Blueberry Lemon Cupcakes
Dessert

Blueberry Lemon Cupcakes

50 minServes 12Nutri-Score D€€
from @sophiebakas6 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • butter (softened)Dairy115 g
  • sugarPantry150 g
  • eggs (room temperature)Dairy2 pieces
  • lemon zest (zested)Produce1 piece
  • lemon juice (freshly squeezed)Produce30 ml
  • vanilla extractPantry5 ml
  • flourGrains190 g
  • baking powderPantry8 g
  • saltSpices2 g
  • milkDairy120 ml
  • blueberries (fresh, tossed in a little flour)Produce150 g
  • powdered sugar (sifted)Pantry200 g
  • cream cheese (softened)Dairy100 g

per serving

Nutrition

193kcal

Carbs
25 g
Proteins
3 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Hand mixer
  • Muffin pan
  • Oven
  • Cooling rack
  • Piping bag

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 180 °C and line a muffin pan with paper cases.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Cool

    • Let the cupcakes cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
    Step 5

  6. Make the lemon cream cheese frosting

    • Beat the cream cheese with the powdered sugar and a little lemon juice until smooth and creamy.
    Step 6

  7. Frost and serve

    • Pipe the frosting onto the cooled cupcakes and top with a few blueberries.
    Step 7
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