Lemon & Blueberry Cupcakes with Cream Cheese Frosting
These lemon and blueberry cupcakes are tangy, sweet, and super moist. Bursts of fresh blueberries and a light lemon cream cheese frosting make them perfect for weddings, brunch, or any celebration. I made these for my sister in law’s wedding and they were a HIT!
Prep time: 20 mins
Cook time: 20 mins
Serves 12
Ingredients
190g plain flour
2 tsp baking powder
½ tsp salt
115g soft butter
200g sugar
Zest of 1 lemon
2 eggs
1½ tsp vanilla
120ml whole milk (or buttermilk)
60ml fresh lemon juice
140g blueberries (tossed in 1 tablespoon flour)
For the lemon cream cheese frosting
60g butter (room temp)
250g icing sugar
260g cream cheese
Zest from 1 lemon
Method
Preheat your oven to 175°C and line your muffin tin with cases.
Beat together your butter and sugar until soft and airy (about 3 mins), then add your eggs and mix until fully incorporated.
Mix in your flour, baking powder and vanilla sugar / extract. Then gradually add your milk / buttermilk.
Fold in your flour-coated blueberries, and then scoop into your muffin cases.
Bake for 20 minutes, until golden brown.
Whilst your cupcakes are cooling, make your frosting. Start by mixing together your butter and icing sigar until slightly sandy looking.
Add your cream cheese, and beat until light and fluffy - about 5 mins.
Add your vanilla and lemon zest, beating until fully combined.
Pipe your frosting onto your cupcakes (or using a spoon), and decorate as you wish! I used crystallised lemon slices.
