Delicious lemon flavoured cupcakes studded with blueberries piled with smooth cream cheese frosting. These Lemon & Blueberry Cupcakes are such a treat!
Lemon & Blueberry is one of my favourite flavour combinations
I really don’t think you can go wrong with lemon and blueberries together. They are so fresh and delicious together and compliment each other perfectly.
I love it so much I have quite a few other lemon and blueberry recipes on my blog. There’s my Lemon & Blueberry Swirl Loaf Cake that you use jam instead of fresh blueberries.
I also have my Blueberry & Lemon Bakewell Cake and Blueberry & Lemon American Pancakes.
So including these Lemon & Blueberry Cupcakes I really do have something for everyone!
Cream cheese frosting is my favourite
I absolutely love cream cheese frosting. It is always the frosting I would personally choose.
I think it works really well with these Lemon & Blueberry Cupcakes. The freshness from the lemon and juiciness of the blueberries taste so good with the creamy and slight sharpness in the frosting. Yum.
If you would prefer to make buttercream instead, use the recipe in my Vanilla Cupcakes. Then just add the lemon curd as below.
Packing in lots of lemon
If something is meant to taste like lemon, I really want it to taste like lemon! For the cupcakes I use the zest of one large lemon. If you have a small lemon I would use one and a half or two lemons.
With the frosting I love to add lemon curd. It is an incredibly easy to add delicious flavour to frostings. I like to ripple it through the frosting so you see streaks of bright yellow amongst the white of the frosting.
Lemon & Blueberry Cupcake baking tips
These cupcakes are wonderfully simple to make. There are just a few tips to make them even easier.
As tempting as it may be, don’t overfill the cupcake cases. If you fill them too much they will get large domed tops. This is always a bit trickier to frost! Fill them two thirds full for the best chance of a flat cupcake.
The blueberries do tend to sink to the bottom slightly in these cupcakes. I don’t mind this at all. If this bothers you, dust them with a little bit of flour.
When making the cream cheese frosting, make sure you use softened butter. This make it a lot easier to get a silky smooth frosting. If you use butter that is too cold you risk having small lumps in the finished frosting.
How to store these cupcakes
As these Lemon & Blueberry Cupcakes have cream cheese frosting they really need to be stored in the fridge.
They can be left out of the fridge for an hour or so, but not for a prolonged length of time. They will keep in an airtight container in the fridge for 3 to 4 days.
other recipes you might like
- Blueberry & Lemon Bakewell Cake
- Three Layer Lemon Cake
- Lemon Cupcakes with Lemon Curd Cream Cheese
- Lemon & Mascarpone Cake
- Lemon Thumbprint Cookies
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Lemon & Blueberry Cupcakes
Delicious lemon flavoured cupcakes studded with blueberries piled with smooth cream cheese frosting. These Lemon & Blueberry Cupcakes are such a treat!
Ingredients
For the cupcakes
- 175 g margarine
- 175 g caster sugar
- 175 g self raising flour
- 1 lemon zested
- 3 eggs
- 2 tbsp lemon juice
- 100 g blueberries
For the frosting
- 75 g unsalted butter softened
- 200 g cream cheese full fat
- 450 g icing sugar
- 2 tbsp lemon curd
To decorate
- 12 blueberries
- ½ lemon zested
Instructions
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Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with paper liners
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Beat the margarine and sugar together for roughly 5 minutes until light and fluffy
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Add the eggs and mix
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Add the flour and mix until combined
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Tip in the lemon zest, juice and blueberries and mix briefly
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Spoon into 12 cupcake cases filling each 2/3 full
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Bake in the oven for 16-18 minutes. Check they are cooked by poking them with a cocktail stick, if the stick comes out clean they are cooked
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Leave on a wire rack to cool completely
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Once the cakes have cooled completely, make the frosting. Start by beating the softened butter for a minute or two
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Add in the icing sugar beat until completely combined and smooth
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Add in the lemon curd and mix briefly. You can do this by hand if you like so the lemon curd is rippled through the cream cheese frosting
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Spoon the buttercream into a piping bag and pipe onto the cupcakes. Finish with a blueberry and some lemon zest
Recipe Notes
Keep in an airtight container in the fridge for 3-4 days.
Nutritional information is given as a guide only and my vary.
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Elaine Sherrin says
These were so yummy!! Thank you for making them for Mothers Day for me x
Curly says
So pleased you liked them 🙂
Debs Sach says
These were amazing. I watched them at each stage of preparing and smelt them cooking. Thank you for making them for me for mothers day too! Extremely yummy xxx
Curly says
You’re welcome 🙂
Hollie Headland says
These are one of my favourites 🙂 Keep baking curls 😛
Curly says
Thanks Hollie!
Michelle Rolfe says
A great combination, lemon is always my first go to in a dessert. Looking forward to trying them. Cheers, Michelle
Curly says
Thanks. Such a delicious flavour for desserts 🙂
Janice Pattie says
Just incredible photographs! They make your cakes look even more tempting and I love the combination of lemon and blueberry.
Curly says
Aww thank you so much Janice 🙂