Blueberry and Lemon Cupcakes Recipe

This is a classic recipe for a cupcake of a vanilla and cinnamon sponge base with blueberries in the mix that's topped with a vanilla and lemon zest buttercream icing that's served garnished with fresh blueberries.

I think that this cupcake has the real taste of summer associated with it.

Blueberry and Lemon Cupcakes

Serves: 12

Ingredients:

225g (1/2 lb) self-raising flour
pinch of salt
125g (4 oz) butter, softened
150g  (5 oz) caster sugar
1 tsp vanilla extract
2 large eggs
100ml (2/5 cup) milk
3 tsp ground cinnamon
125g (4 oz) blueberries

For the Topping:

125g (4 oz) butter, softened
1 tsp vanilla extract
zest of 1 lemon, finely grated
225g (8 oz) icing sugar
1 tsp icing sugar, for dusting
125g (4 oz) blueberries, to garnish

Method:

Beat the butter in a bowl until smooth and creamy. Add the sugar and vanilla extract, beating until combined. Add the eggs, one at a time, beating thoroughly to combine after each addition.

Sift together the flour, cinnamon and salt in another bowl. Add the milk to the creamed mixture then gradually add the flour mix, stirring until the ingredients are well combined. Add the blueberries and mix with a wooden spoon until just combined.

Line the wells of a 12-hole muffin tin with paper cases and spoon in the cake batter, filling them no more than 3/4 full. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 25 minutes, or until the cupcakes are golden brown on top and springy to the touch. Remove from the tin and set aside on a wire rack to cool.

For the icing, beat the butter with a hand mixer until smooth. Flavour with the vanilla extract and the lemon zest. Gradually blend in the icing sugar until smooth. Use this mixture to spread over the tops of the cupcakes. Decorate each cupcake with three blueberries and dust with sifted icing sugar before serving.

For even more cupcake recipes, why not visit the Celtnet Cupcake and Butterfly Cake recipes page?