Recipe of Perfect Blueberry and Lemon Cupcakes

Blueberry and Lemon Cupcakes. These Lemon Blueberry Cupcakes are the perfect dessert for spring or summer! It's officially been spring for a few weeks now, but it still feels like winter around here. So instead of waiting for warmer weather, I thought I'd bring a little sunshine to your day with these delicious lemon blueberry.

This easy cupcake recipe calls for fresh blueberries, lemons, and is topped One thing I love about this Lemon Blueberry Cupcake recipe is that you can make it at any time of the year, unlike, say, this Strawberry Rhubarb Galette. These Lemon Blueberry Cupcakes might just be the moistest cupcakes I've ever made! The flavors are strong, but the overall cupcake is very light. You can cook Blueberry and Lemon Cupcakes using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Blueberry and Lemon Cupcakes

1. Prepare 1/2 cup of plain flour.
2. It's 1 3/4 cup of icing sugar.
3. Prepare 1 tbsp of lemon rind or lemon juice.
4. Prepare 150 grams of almond meal.
5. You need 5 of egg white, lightly beaten.
6. It's 200 grams of melted and cooled butter.
7. Prepare 150 grams of blueberries.
8. Prepare 100 ml of whipped cream.
9. You need 1 3/4 cup of icing sugar.
10. Prepare 1 tbsp of vanilla essence.

Lemon Blueberry Cupcakes are perfectly tender and moist with tons of fresh lemon and blueberry flavors, plus an easy swirled buttercream that will impress everyone! Taste: Absolutely bursting with fresh, fruity. I turned my beloved lemon blueberry layer cake into cupcakes. Remember when I first made that cake?

Blueberry and Lemon Cupcakes step by step

1. Preheat oven to 190°F C.
2. Lightly grease a 12-hole non-stick muffin tin..
3. Sift the flour and icing sugar into a large bowl then add the lemon rind and almond meal..
4. Stir evenly..
5. Add the eggwhites and butter to the dry ingredients..
6. Stir until just combined and then add the blueberries evenly..
7. Spoon mixture into muffin tin and bake for 25 mins..
8. Allow it to cool for 5 mins..
9. TO SERVE: Whip the cream with 1/2 cup of icing sugar, add the vanilla essence and place a little dollop of cream on top of cupcakes..

I remember baking the very cake in those photos. The lemon blueberry cupcakes are much fluffier than the cake version and I simply equate it to working with less batter. Light and fluffy blueberry lemon cupcakes, these cupcakes feature a lemon cake with fresh blueberries added in! topped off with a fresh Blueberry Lemon Cupcakes Recipe Notes: Don't these cupcakes look like spring flowers? I just love how they turned out. The combination of tart lemon and juicy blueberries make great cupcakes even better!