Lemon and Blueberry Cupcake

Lovely, colourful and fresh cupcakes... Great for afternoon tea or give them away to bring some joy to someone precious.

Level: Easy

Serves: 12

Prep: 25 min

Cook: 20 minutes

Ingredients:

Cake:

170g butter (room temp)

250g sugar

3 eggs

225g plain flour

½ tsp baking powder

½ tsp sodium bicarbonate

¼ tsp salt

60g milk

2 tbsp lemon zest

200g blueberries (coated with flour)

Frosting:

350g powdered sugar

200g cream cheese or quark

115g butter (room temp.)

2tbsp lemon zest

1tbsp lemon juice

Preparation:

Preheat the oven to 175C and put some paper cups into a cupcake tray.

For the batter whisk together the butter and the sugar until light and fluffy. Add the milk, the eggs (one by one) and mix it until incorporated. In a separate bowl mix all the dry ingredients and add them bit by bit to the wet ingredients. Mix until everything is combined.

Fill the paper cups about ¾ full and drop some of the coated blueberries on top. Bake for 20 minutes.

For the frosting, combine all the ingredients (I usually cover it and put it into the fridge for 10-15 minute) then transfer it into a piping bag and let your creativity take over. 😁 Enjoy!