Delicious lemon flavoured cupcakes studded with blueberries piled with smooth cream cheese frosting. These Lemon & Blueberry Cupcakes are such a treat!
Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with paper liners
Beat the margarine and sugar together for roughly 5 minutes until light and fluffy
Add the eggs and mix
Add the flour and mix until combined
Tip in the lemon zest, juice and blueberries and mix briefly
Spoon into 12 cupcake cases filling each 2/3 full
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
Leave on a wire rack to cool completely
Once the cakes have cooled completely, make the frosting. Start by beating the softened butter for a minute or two
Add in the icing sugar beat until completely combined and smooth
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
Spoon the buttercream into a piping bag and pipe onto the cupcakes. Finish with a blueberry and some lemon zest
Keep in an airtight container in the fridge for 3-4 days.
Nutritional information is given as a guide only and my vary.
Lemon & Blueberry Cupcakes https://www.curlyscooking.co.uk/lemon-and-blueberry-cupcakes/