Lemon & blueberry cream cupcakes

These were a big crowd-pleaser at home, inspired by a recipe I saw in Martha Stewart’s cupcake book, and one for those who find your average cupcake icing too sweet. Plus, it’s got fruit in it, so it’s healthy… right?



Cupcake batter:

  • 150g caster sugar
  • 150g unsalted butter
  • 3 eggs
  • 150g self-raising flour
  • zest of 1 lemon
  • 100g-200g frozen blueberries
    (I didn’t actually weigh them, but it’s up to you on how much you want in your batter)
  • 2 tsp blueberry powder


  • 180g full-fat cream cheese
    (or just one tub, non-family size)
  • 30g (or 1/4 cup) icing sugar
  • 235 (or 1 cup) double cream
  • 1tsp vanilla bean paste
  • 1tsp blueberry powder

+ fresh blueberries to decorate

(Makes approx. 16 medium cupcakes)

  1. Pre-heat your oven to 175C and prepare your cupcake cases.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Gradually beat in the beaten eggs until combined (don’t worry if this splits the mixture. You can add a spoonful of the flour if this happens).
  4. Fold in the sifted flour.
  5. Add the frozen blueberries and lemon zest and fold through until combined.
  6. Fill your cupcake cases and bake in the oven for approximately 15-20 minutes, or until a skewer comes out clean.
  7. While waiting for your cakes to cool, start on your icing/topping/frosting. Beat the double cream until just over-whisked; you’re looking to go past the soft-peak stage until it turns stiff and resembles something a little looser than clotted cream. Set aside in the fridge for now.
  8. Whisk together the sifted icing sugar, cream cheese and vanilla until combined.
  9. Now fold through your beaten double cream and blueberry powder until combined and thick. If you’re piping your icing like I did, fill a piping bag with your mixture now. Place it in a fridge while you wait for your cakes to cool.
  10. When everything is cooled, ice and decorate your cakes and serve! Store in a fridge for up to a 3 days.



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