THE DAIRY KITCHEN
Lemon and Blueberry Cupcakes with Fluffy Lemon Frosting
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
20 MINS
Cooking
20 MINS
Lemon and blueberries are a perfect match in these cupcakes, but top that off with a cream cheese frosting and you'll be in heaven.
Ingredients
125g butter3/4 cup caster sugar
finely grated zest 1 lemon
2 eggs
1 1/2 cups self raising flour, sifted
1/2 cup milk
3/4 cup frozen blueberries
250g cream cheese, softened
60g butter, softened
1 cup icing sugar
1 1/2 tablespoons lemon juice
1 teaspoon finely grated lemon rind
fresh blueberries or bought decorations, for garnish
Method
- Beat butter, sugar and lemon rind until pale and creamy. Add eggs one at a time, beating well between additions. Fold in flour and milk alternately, until combined. Lightly fold through blueberries.
- Spoon mixture into paper lined patty tins and bake at 180°C for 15-20 minutes, until golden and cooked through. Cool on a wire rack before icing.
- Beat cream cheese and butter until light and creamy. Add icing sugar, lemon juice and rind beating well until incorporated. Ice each cup cake with frosting and decorate with extra blueberries or bought decorations.
