Lemon and blueberry - a match made to delight your taste buds. These fresh and light cupcakes are perfect for a summers day, paired perfectly with a sweet and tangy lemon cream cheese icing for a perfect combination!
Lemon Blueberry Cupcakes with Lemon Cream Cheese Icing
1 box Betty Crocker super moist lemon cake mix 3 eggs 100ml oil 250ml water 30 cupcake liners 1 tub blueberries (approx need 120 individual blueberries of all sizes)
Divide berries into 2 lots. Decorating berries = 30 and baking berries = remaining.
Add dry contents of cake mix to bowl. Remove 1 tablespoon and add to baking berries. Mix so berries are coated in powdered cake mix. This helps with the blueberries “bleeding” into the batter.
Prepare batter using remaining cake mix and wet ingredients. Add batter to cupcake liners filling 3/4 way. Add 3 berries to each cupcake. Place in oven for 12 -15 minutes at 180˚c till cooked. Allow to cool completely.
Lemon Cream Cheese Icing
200g butter 250g icing sugar 2 heaped tablespoons cream cheese 2 tablespoons lemon juice
Decorating blueberries
Finely grated lemon rind of 1 lemon
Beat butter and 1/2 of the icing sugar till pale and fluffy. Add cream cheese and lemon juice and beat again. Add remaining sugar and beat again. Taste for tartness. If too sweet add more lemon juice one teaspoon at a time till desired tartness is achieved. Place in fridge for 15 minutes before piping.
Pipe onto cupcakes. Decorate using one blueberry and finely grated lemon rind.
Keep in fridge during hot weather.
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