Lemon and Blueberry Cupcakes
These Lemon and Blueberry Cupcakes have a lemon and blueberry sponge, soft lemon buttercream and are decorated with fresh blueberries.
Servings: 12 Cupcakes
Ingredients
For the Lemon and Blueberry Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Caster Sugar
- 145 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- Zest and Juice of 1 Lemon
- 75 g Blueberries
For the Lemon Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- Juice of 1 Lemon
- 3-4 tbsp Whole Milk (optional)
- Yellow Food Colouring
- Fresh Blueberries
Instructions
To Make the Lemon and Blueberry Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the flour, eggs, baking powder, zest and juice of the lemon and whisk until all combined.
- Fold through the blueberries until they are evenly distributed.
- Split the mixture between your cupcake cases.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to the touch.
- Leave to cool completely.
To Make the Lemon Buttercream
- Beat the butter in a large bowl until it is pale in colour and soft.
- Add in the icing sugar and juice of the lemon and mix until completely combined. If the mixture is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Add in the yellow food colouring a little at a time and mix until you reach the desired colour.
- Add the buttercream to your piping bag and pipe onto the top of your cupcakes.
- Decorate with fresh blueberries.
Notes
- These cupcakes will last for 3+ days in an airtight container.