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Lemon blueberry cupcakes with cream cheese frosting

KitchenAid Chef

Import-Recipe - Lemony Blueberry Cupcakes

Lemon blueberry cupcakes with cream cheese frosting

KitchenAid Chef

Tools

StandMixer
Prep
25min
Cooking
20min
Total
45min
Difficulty
Intermediate

Ingredients

250 g butter

250 g caster sugar

250 g self-raising flour

4 eggs

1 tbsp sour cream

1 juice of lemon

1 cup blueberries

60 g butter

cream cheese

1 tbsp blueberry jam

200 g powdered sugar

1 zest of 1 lemon

Step by step

  1. Preheat the oven to 180°C. In the meantime combine the butter and caster sugar with the stand mixer for about 2 minutes on stand 2.

  2. Use the sifter and scale attachment to weigh 250g of flour and combine it into the butter mixture for 2-3 minutes on speed 1.

  3. Combine the 4 eggs into the mixture using the stand mixer on speed 2 for 2 minutes. When combined, add the sour cream, lemon juice and blueberries and mix a little longer.

  4. Using an ice cream scoop, fill the cupcake molds. Place in the oven for 20 minutes or more depending on your oven. Keep an eye on them. Remove when golden and leave to cool.

  5. Combine all the ingredients, fill a piping bag and leave to cool for an hour or two in the fridge until firm.

  6. Decorate the cupcakes with the frosting and some extra blueberries. Enjoy!

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