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overhead shot of several lemon and blueberry cupcakes on a blue background.
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5 from 7 votes

Lemon and blueberry cupcakes

Light lemon sponge spiked with blueberries and topped with a lemon flavoured cream.
Prep Time20 mins
Cook Time20 mins
Course: afternoon tea, Cake, Dessert
Cuisine: British
Keyword: cupcake, summer
Servings: 16 cupcakes

Equipment

  • stand mixer or food processor
  • cupcake cases
  • muffin tin
  • piping bag
  • star nozzle

Ingredients

  • 75 g (3oz) butter
  • 225 g (8oz) caster sugar
  • 250 g (9oz) plain flour
  • 1 tbsp baking powder
  • 250 ml (9floz) milk
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 150 g (5oz) blueberries
  • 300 ml (½pt) double cream
  • 6 tbsp good lemon curd
  • extra blueberries to decorate

Instructions

  • Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Place about 16 muffins cases into the muffin tins.
  • Beat together 75g (3oz) butter, 225g (8oz) sugar, 250g (9oz) flour and 1 tbsp baking powder to resemble breadcrumbs.
  • Whisk together 250ml (9floz) milk, 1 tbsp vanilla extract and 2 large eggs in a jug until well combined.
  • Pour about ¾ of the milk and egg mixture into the dry ingredients and beat together until smooth then beat in the remaining milk and egg mixture until combined. Then gently stir in 150g (5oz) blueberries.
  • Divide the sponge batter between the muffin cases filling each case two-thirds full. Bake for 18 to 20 minutes until springy to the touch. Remove from the oven and transfer to a wire rack to cool completely.
  • When the cupcakes are completely cold, whip the cream until just beginning to thicken. Stir the lemon curd to loosen slightly then add to the cream. Continue to whisk until the cream stands in soft peaks.
  • Pipe a swirl of the lemon cream on top of each cupcake and decorate with a few extra blueberries.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Allow the cupcakes to come to room temperature before serving. 
Freeze for up to 2 months. Allow to defrost in the refrigerator or at room temperature before serving.