with cream cheese topping
12 Muffins
Blueberry Cupcakes
These blueberry cupcakes can be prepared quickly and easily. For the topping you need a piping bag to decorate the cupcake nicely. Alternatively, a star-shaped spout is sufficient, since you can also make the bag yourself. This recipe is for 12 muffin cups that are only 2/3 filled so you have space for the topping left.
-Josefine
You need
- For the Dough:
- 105 g Flour
- 1 TSP Baking Powder
- 120 g Sugar
- 1 TBSP Vanilla Extract
- 105 g Soft Butter
- 2 Eggs
- 125 g Fresh Blueberries
- For the Topping:
- 200 g Cream Cheese
- 75 g Soft Butter
- 50 g Sugar
- 1 Lemon Zest
- Lemon Juice
- 100 g Fresh Blueberries
Here’s how to do it
- Preheat oven to 180°C. Line muffin tray with muffin cups.
- Sieve flour, baking powder and sugar well and put them in a bowl. Add vanilla extract, softened butter and eggs and stir until you have a smooth, firm dough.
- Now put the dough into the muffin cups (fill up to 2/3) and press the blueberries slightly in. Bake for about 15 minutes. After baking, the cupcakes must cool down completely.
- For the topping, mix cream cheese, butter, sugar and lemon zest. Add a few drops of lemon juice. Puree or mash 2/3 of the blueberries and add into the cream cheese.
- The cream cheese mixture can now be nicely arranged on the cupcakes using a piping bag. This needs some pratice.
- Finally decorate with the remaining blueberries. Keep cold until serving.
