Blueberry Cupcakes

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
Category Cake & Pie
Portions 12

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.

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