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Blueberry & Lemon Cupcakes

This delicious cupcake is packed full of flavour. Fresh blueberries, lemon zest and a blueberry jam filling make for a perfect tea time treat.

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 18 cupcakes

Ingredients

  • 2 eggs, lightly beaten
  • 1 tsp vanilla bean paste
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 1 cup warm water
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • 1 1/2 cups castor sugar
  • 1 lemon, zested
  • 1 punnet blueberries You can substitute frozen berries if you wish
  • 1/2 cup blueberry jam Or lemon curd if you wish

Instructions

  1. preheat oven to 180C

  2. Line two muffin trays with 18 cupcake papers

  3. In a medium mixing bowl using a hand whisk, beat eggs together

  4. Add vanilla bean paste and vegetable oil. Whisk until well combined

  5. Add sour cream and warm water. Whisk well

  6. In a separate bowl, sift flour, baking powder and bicarb soda. Whisk until combined

  7. Zest the lemon and rub well into sugar until fragrant. Whisk into flour mixture

  8. Pour wet mix into the dry mixture. Whisk until well combined. 

  9. Using an ice cream scoop if you have one, fill cupcake liners with mixture until a third full.

  10. Carefully push blueberries into each cupcake. Make sure you leave some partly showing.

  11. Bake in a moderate oven for 18 minutes or until slightly brown and firm to touch. Cool on a wire rack. 

  12. When cool, using a sharp steak knife cut a cone shape out of the top of each cupcake. Place a spoon full of blueberry jam into each cupcake. Slice top off cone shape and return to cupcake. You can substitute lemon curd for the jam if you wish, for a more tart flavour. Top with lemon buttercream.

Lemon Buttercream

  1. In an electric mixer on med / high, beat 125g butter and 125g cream cheese for about 5 minutes or until very light and fluffy.

  2. Turn mixer onto the lowest setting and add approx 3 - 4 cups of icing mixture, a little at a time. Add dashes of cream as needed to get desired consistency. Add 1/4 cup of lemon curd. Mix well. 

  3. Pipe icing onto cupcakes and drizzle with warmed blueberry jam. Put a blueberry or two on top. Enjoy.