Recipe: Appetizing Blueberry and Lemon Cupcakes

Blueberry and Lemon Cupcakes. Browse Our Official Site For Tasty Lemon Cake Recipes. Homemade Lemon Blueberry Cupcakes are topped with luscious Lemon Cream Cheese Frosting and Fresh Blueberries! The moist lemon cupcakes are so flavorful and bursting with juicy blueberries.

Drop the coated blueberries on top. These Lemon Blueberry Cupcakes are bursting with vanilla, fresh blueberries and a hint of lemon. Piled high with a delicious lemon buttercream frosting and of course, it wouldn't be a cupcake with out SPRINKLES! You can have Blueberry and Lemon Cupcakes using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Blueberry and Lemon Cupcakes

1. Prepare 1/2 cup of plain flour.
2. Prepare 1 3/4 cup of icing sugar.
3. Prepare 1 tbsp of lemon rind or lemon juice.
4. You need 150 grams of almond meal.
5. You need 5 of egg white, lightly beaten.
6. Prepare 200 grams of melted and cooled butter.
7. Prepare 150 grams of blueberries.
8. Prepare 100 ml of whipped cream.
9. Prepare 1 3/4 cup of icing sugar.
10. It’s 1 tbsp of vanilla essence.

With spring in full swing and summer just around the corner, these cupcakes just scream warm weather and outdoor parties. Lemon Blueberry Cupcakes are perfectly tender and moist with tons of fresh lemon and blueberry flavors, plus an easy swirled buttercream that will impress everyone! Light and fluffy blueberry lemon cupcakes will send your taste buds singing. These lemon blueberry cupcakes feature a lemon cake with fresh blueberries added in.

Blueberry and Lemon Cupcakes step by step

1. Preheat oven to 190°F C.
2. Lightly grease a 12-hole non-stick muffin tin..
3. Sift the flour and icing sugar into a large bowl then add the lemon rind and almond meal..
4. Stir evenly..
5. Add the eggwhites and butter to the dry ingredients..
6. Stir until just combined and then add the blueberries evenly..
7. Spoon mixture into muffin tin and bake for 25 mins..
8. Allow it to cool for 5 mins..
9. TO SERVE: Whip the cream with 1/2 cup of icing sugar, add the vanilla essence and place a little dollop of cream on top of cupcakes..

They are topped off with a fresh blueberry frosting. Refrigerate the cupcakes until they are completely cooled. The lemon blueberry cupcakes are much fluffier than the cake version and I simply equate it to working with less batter. The less batter you work with, the less risk you have overmixing. Let me geek out for a sec because I'm actually asked about this a lot.

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