Blueberry Lemon Cupcakes
Blueberry Lemon Cupcakes! Spring has sprung! And these beautiful blueberry lemon vanilla cupcakes are the perfect way to celebrate the season that either gives you allergies or you can enjoy freely without sneezing every two seconds!
Blueberry Lemon Cupcakes
Vanilla, lemon and blueberry cupcakes with blueberry frosting.
- 3 1/2 cups (430 g) all-purpose flour
- 1 1/4 cups (265 g) caster sugar superfine
- 3 tsp (3 tsp) baking powder
- 1/2 tsp (1/2 tsp) fine salt
- 1/2 cup (125 g) unsalted butter softened
- 2 large (2 large) eggs
- 1 1/2 cups (375 ml) whole milk full-cream
- 1/2 cup (125 ml) vegetable oil
- 2 tbsp (2 tbsp) Greek yoghurt or sour cream
- 1 tsp (1 tsp) vanilla extract vanilla bean paste
- 2 cups (400 g) frozen blueberries
- 2 batches (2 batches) of my cream cheese frosting
- 2 (2) lemons zested
- 1 tbsp (1 tbsp) blueberry jam
- 1 tsp (1 tsp) lemon essence optional
- 1 batch (1 batch) cream cheese frosting
Learn How To Make it! [VIDEO]
- Preheat oven to 160C
- In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes.
- Next combine all of the wet ingredients (except the butter) in a large jug and whisk well.
- Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
- Zest 1 lemon into the mixture and fold in gently. Place about 2 tsp of blueberry into each cupcake liner and scoop the batter on top. Fill about just over ¾ of the way.
- Bake for 20 min or until a toothpick inserted comes out clean.
- Allow to cool completely before frosting.
- While cupcakes are baking and cooling prepare your cream cheese frosting by placing a couple drops of purple food gel into your frosting and blueberry jam and whip on high using the paddle attachment for about 30 seconds.
- Frost your cupcakes using a Wilton 6B tip in a swirl. Finish off with a generous amount of lemon zest.
Cupcakes can be stored in an airtight container for up to three days.
Calories : 191kcal
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Potassium : 54mg
Sugar : 2g
Vitamin A: 198IU
Vitamin C: 1mg
Iron: 1mgNutrition Disclosure
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AMAZING cupcakes!!! Made them for my son’s birthday and they were a hit. Thank you for this recipe. A couple of questions: my frosting was a bit runny, anything I should check to improve this? And also, I know it’s cake but is there any possibility to make it a bit less sweet and more citrusy? We also your Sugar rebels book and we enjoy it a lot a though I haven’t dared to bake anything from there yet ☀️
Hi Zu! How wonderful to hear! Hmm, frosting shouldn’t be runny. Did you use cold, cream cheese blocks? Nx
I love your cupcake and frosting recipes!!! I am going to make the buttercream and cream cheese frosting for the 60+ cupcakes for a party. Is it ok if I frost the cupcakes a few days before and place on the refrigerator. The weather here is still in the 80s so I wasn’t sure if the frosting will hold up and another concern is have the cream cheese frosting not refrigerated once piped.
Hi Sandra! I think it should be ok. Although I wouldnt do it more than the day before. But if it’s warm there I would definitely chill in the fridge! N x