Add a burst of citrus to your baking with these Fluffy Lemon & Blueberry Cupcakes, finished with a tangy lemon frosting. A delightful mix of sweet and tart, they're perfect for any spring party or get together.
What you'll need:
- 125g butter
- 3/4 cup caster sugar
- Finely grated zest 1 lemon
- 2 eggs
- 1 1/2 cups self raising flour, sifted
- 1/2 cup milk
- 3/4 cup frozen blueberries
- 250g cream cheese, softened
- 60g butter, softened
- 1 cup icing sugar
- 1 1/2 tablespoons lemon juice
- 1 teaspoon finely grated lemon rind
- Fresh blueberries or bought decorations, for garnish
How it's made:
- Beat butter, sugar and lemon rind until pale and creamy. Add eggs one at a time, beating well between additions. Fold in flour and milk alternately, until combined. Lightly fold through blueberries.
- Spoon mixture inter paper lined patty tins and bake at 180 deg C for 15-20 minutes, until golden and cooked through. Cool on a wire rack before icing.
- Beat cream cheese and butter until light and creamy. Add icing sugar, lemon juice and rind, beating well until incorporated. Ice each cup cake with frosting and decorate with extra blueberries or bought decorations.
Need a new stand mixer or hand mixer as we make our way into the festive season? Browse our range at https://kitchenappliancezone.com.au/collections/stand-mixers