Lemon blueberry cupcakes

Votes: 3

Time: 40 min.
Complexity: easily
Quantity: 12 cupcakes

These light and airy cupcakes, just the right amount of moist inside, acquire a wonderful flavor thanks to the combination of aromatic blueberries and lemon. Lemon juice and zest are mixed directly into the batter, and the blueberries are added after the batter has been poured into the cupcake liners to prevent them from being damaged during mixing. Sprinkle them with flour beforehand to prevent the blueberries from sinking to the bottom during baking, ensuring they're evenly distributed throughout the cupcake. Top the finished cupcakes with cream cheese frosting and garnish with a delicate lemon rind curl, a mint leaf, and blueberries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

165 g butter (room temperature)
3 eggs (room temperature)
1 and 3/4 cups premium flour
1/4 tsp baking powder
1/4 teaspoon of baking soda
1/4 teaspoon salt
1 and 1/4 cups granulated sugar
1/4 cup milk
3 tbsp finely grated lemon zest
Baking spray
Blueberries mixed with flour

Glaze

3-4 cups powdered sugar
110 g butter (room temperature)
110 g of cream cheese
2 tablespoons freshly squeezed lemon juice
2 tablespoons lemon zest

Decorating

Lemon peel
Blueberry
A sprig of fresh mint

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C.
DoughCream the butter with the eggs. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Separately whisk together the sugar, milk, and lemon zest. Then combine the butter mixture with the milk mixture. Fold the flour into the wet mixture and knead into a dough.

Line a metal muffin tin with paper liners, spray with cooking spray, and fill each tin three-quarters full with batter. Top with floured blueberries. Bake for 18-20 minutes.
GlazeBeat the powdered sugar, butter, cream cheese, lemon juice, and zest together until light and fluffy. Pipe the frosting onto the cupcakes and garnish with lemon zest, blueberries, and a mint leaf.

Categories:

recipe / Breakfast / Desserts / Cupcakes, biscuits / Cakes / / American cuisine / Ree Drummond

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