Hello, I have an incredibly delicious treat for you today, these Lemon Blueberry Cupcakes. I know, I hardly ever post cupcake recipes, except today, I had this big punnet of beautiful, juicy, blueberries sitting in the fridge, waiting to be eaten. And 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.
Actually, when I say me I mean our family. Because all of us enjoy a cupcake and as I don’t make them very often they really are a treat. Although I must confess that two of these cupcakes didn’t make it throught to the frosting stage, because 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!
Warning, the frosting on these Lemon Blueberry Cupcakes totally sends them over the top. Since using fresh lemon juice ensures the frosting is the perfect balance to an already wonderful cupcake. And 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. However, If you want to add sprinkles or sparkles, just know I’m good with that.
Recipe : Makes 12 Lemon Blueberry Cupcakes
For The Cupcakes
175g/6oz Unsalted Butter at room temperature
175g/6oz Caster Sugar
1tsp Vanilla Extract – I use Nielsen-Massey
3 Large Free Range Eggs
175g/6oz Plain White Flour
1 1/2tsp Baking Powder – I use Waitrose
300g/11oz Fresh Blueberries
1 Lemon zest
For The Frosting
400g/14oz Icing Sugar (Confectioners sugar)
150g/5oz Unsalted Butter at room temperature
3-4tbsp Lemon Juice (from the lemon above)
Making the cupcakes
Preheat the oven to 180C/160C fan, 350F, gas mark 4
- First of all add the sugar, salt and butter to a large mixing bowl.
- Whisk together until pale and creamy.
- Add the vanilla extract and 2 eggs and whisk thoroughly.
- Remove 1 tablespoon of flour, for dusting the blueberries later.
- Sift in half the flour/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. Add to the bowl.
- Stir the batter carefully by hand to avoid breaking up the blueberries.
- Line a muffin/cupcake tin with 12 cupcake cases.
- Using an ice cream scoop fill the cases evenly with batter.
- Place the Lemon Blueberry Cupcakes in the middle of the preheated oven.
- Bake for 20 – 25 minutes. The cupcakes are baked 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.
- As soon as the cupcakes are baked remove from the oven.
- Leave the cupcakes to cool in the tin for 10 minutes.
- Then place the cupcakes on a cooling rack.
Making the buttercream and icing the cupcakes
- 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.
- The whipped buttercream.
- 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.
- Start at the outside edge and keeping an even pressure on the piping bag ice the cupcake in a circular motion.
- Repeat until all of the cupcakes are frosted.
- Now it’s time to adorn the beautiful, creamy, frosting with the deep, dark, blue, berries that you reserved.
If not served immediately store in an airtight container. During hot weather refrigerate. Eat within 3 days.
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While enjoying these Lemon Blueberry Cupcakes it is important to me to share. 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. Most importantly, it isn’t because of my actions, rather the reaction of seeing the recipient grinning. And, I honestly believe that all food tastes better when shared.
So whatever you are making, baking and creating in your kitchen, have fun preparing and sharing your feast.
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