Hello, have I got a treat for you today!! Lemon Blueberry Cupcakes. I know, I hardly ever post cupcake recipes, but today, well, I had this big punnet of beautiful, juicy, Blueberries sitting in the fridge, waiting to be eaten. Then I noticed the lemons. I love lemon, the flavour, the scent and these lemons are super special – they are called Eureka lemons. What a cool name??! So I had a little think to myself (mostly a dangerous pursuit!!) and decided it was time to make me some cupcakes.
When I say me I mean our family. We all love a good cupcake and as I don’t make them very often they really are a treat. I must confess though, that two of these cupcakes didn’t make it throught to the frosting stage – my daughter and I snaffled one each whilst they were still warm. Mmm. Totally worth it. Jammy pods of sweet, warm blueberry in a moist lemon crumb, yep no guilt felt at all!! In fact you could make these and skip the frosting stage completely and they’d still be knockout delicious!
The Frosting on these Lemon Blueberry Cupcakes totally sends them over the top. Using fresh lemon juice ensures the frosting is the perfect balance to an already wonderful cupcake. It adds another dimension of sweet/tart creaminess that simply makes these cupcakes awesome.
I actually had to resist adding some sparkles to these cupcakes – because sparkles?? I held back as the blueberry, polka dot studded frosting looked so pure and, well, perfect. If you want to add sprinkles or sparkles, just know I’m good with that.
Recipe : Makes 12 Lemon Blueberry Cupcakes
175g/6oz Unsalted Butter at room temperature
175g/6oz Caster Sugar
1tsp Vanilla Extract
3 Large Free Range Eggs
175g/6oz Plain White Flour
1 1/2tsp Baking Powder
300g/11oz Fresh Blueberries
1 Lemon zest
400g/14oz Icing Sugar (Confectioners sugar)
150g/5oz Unsalted Butter at room temperature
3-4tbsp Lemon Juice (from the lemon above)
Method : Preheat the oven to 175C/165C fan
Add the vanilla extract and 2 eggs and whisk thoroughly.
Remove 1 tbsp of the flour, for dusting the blueberries later.
Sift in half the flour/salt/baking powder and mix until just combined. I usually do this by hand, or use a low setting on a stand mixer.
Add the remaining egg. Stir briefly before adding the remaining sifted, dry ingredients. Mix until everything is just incorporated.
Keep back enough blueberries to decorate the cupcakes with. Now toss the remaining blueberries in the tablespoon of flour. This will stop them sinking to the bottom of the cupcake whilst baking. Zest the lemon using a grater or, as I have, a lemon zester. I like seeing the strands of lemon in the cake.
Line a muffin/cupcake tin with cupcake cases.
Place the Lemon Blueberry Cupcakes in the middle of the preheated oven.
Bake for 20 – 25 minutes. The cupcakes are cooked when they are golden brown and spring back when lightly pressed. I don’t suggest using a toothpick or skewer to check these particular cupcakes, as they are full of jammy blueberries, the skewer is likely to come out unclean.
Allow the cupcakes to cool for 10 minutes in their tin, before removing them.
Allow the cupcakes to fully cool before frosting.
Place the icing sugar, soft butter and 3 tablespoons of lemon juice into a bowl. Whisk thoroughly adding more lemon juice if the frosting is too thick.
Fit a nozzle of your choice (I used a large star tip) to a piping bag. I then turn over the outside edges and use a large glass or jug to put my piping bag in whilst I fill it with the frosting. I created a swirl pattern with my frosting.
Now it’s time to adorn the beautiful, creamy, frosting with the deep, dark, blue, berries that you reserved. If you want to add extra flair go ahead (I’m talking sparkles/sprinkles!!). Cupcakes are fun!
Enjoy these Lemon Blueberry Cupcakes. That to me, means sharing. Seeing the pleasure on neighbours and friends faces when you pop round with one of these beauties makes me go all warm and fuzzy inside. Not because of what I’ve done, purely the reaction of someone smiling.
Who will you make smile?
Sammie xShare This