Lemon and Blueberry Cupcakes

It's be a while since I've made a cake or cupcakes (well not entirely true, I whipped up some chocolate cupcakes for my brothers birthday in January).  I haven't really had the spare time to cook for 'fun', lately it's been cooking cos a girls gotta eat!  I miss those days of having spare time to bake.  Ahh baking..  it's so relaxing to bake something simple, and then even better when you get to feed it to the people you love most.

I've had this cake book-marked for a very long time.  I'm a big fan of blueberries, and the thought of blueberries and lemon got me all excited.  I wanted to make it last year for my mum's birthday but never got around to it.  And then next opportunity to make it never came.  So this weekend when I should have been doing homework I thought I would make it.  But, it's kind of a celebration cake, the cake you make and don't have leftovers.  So next best thing, turn it into cupcakes.  I can freeze cupcakes (oh yeah, if you haven't heard, cupcakes freeze well! You just have to let them thaw slowly it room temperature) so it means I don't have to eat it all at once.

My other excuse was this awesome new set of pipping bags and tips.  I've never really been into decorating cakes (I usually bake the simple cakes with fruit on top).  But I noticed everyone always made these beautiful looking rose-shaped icing onto of theirs, and well, I wanted to do it too!  So don't laugh at my icing attempt - it was my first time!  I'm hoping to get a little more practice.

Recipe slightly altered from Sweetapolita
1 cup + 3 tablespoons plain flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons sour cream (60ml)
3 tablespoons milk (60 ml)
1 teaspoon vanilla extract
1 teaspoon lemon zest
125g unsalted butter, room temperature
3/4 cup caster sugar
2 eggs
1 1/2 cups frozen blueberries (use fresh if you can)

125g unsalted butter, room temperature
1 teaspoon lemon zest
Juice of half a lemon
2 1/2 cups icing sugar, sifted
1 tablespoon milk
Pinch salt
Tiny bit of yellow food colouring (put in a little at a time, can be intense!)

Preheat the oven to 180C.  Line a 12 hole cupcake tin with paper cases.

Add the flour, baking powder and salt in a bowl, mix well and set aside.

In another bowl, add the sour cream, milk, vanilla extract and lemon zest, stir and set aside.

In a large bowl, add the butter and sugar and beat until light and fluffy.  Add the eggs one at a time and beat until well incorporated.

Add the sour cream mix and half of the flour mix, and continue beating slowly and gently, adding more of the flour mix as you go.  Fold in the blueberries gently, then spoon the mixture into the paper cases and bake for 25 minutes, or until a skewer comes out clean.

Allow cupcakes to cool completely before icing.

To make the icing, place all ingredients into a bowl and beat until light and fluffy.  Add the colouring (if desired) a bit at a time.  Place the icing into a pipping bag, and ice away!

Makes 12 cupcakes.


  1. I've been wanting to do those rose-icing decorations for ages too, have seen some amazing two-tone ones created by putting dribbles of food colouring in the piping bag I think. I'm very impressed by your first attempt, perhaps I should give it a go!

    1. I've seen those two toned ones as well, but they look a bit advanced for me :) do give it a go, it gets easier the more you do, by my twelfth cupcake I was pretty happy with the rose look!

  2. I've been craving a lemony buttercream as of late. MUST. MAKE. IMMEDIATELY.

    (Nice piping job, by the way!)

    1. Lemon butter-cream is delish! The lemon cuts through the butter really well and makes them less sweet and easy to eat more than one :)

  3. I love eating blueberry cupcakes for breakfast.

  4. So glad to have found your blog and am looking forward to reading more! Lemon Blueberry is such a wonderful combination and I absolutely LOVE the the "rose" icing you did. Wonderful photography! Danielle at Welcome Company


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