Lemon blueberry cupcakes with cream cheese frosting
juice of lemon
zest of 1 lemon
Step by step
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.
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.
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.
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.
Combine all the ingredients, fill a piping bag and leave to cool for an hour or two in the fridge until firm.
Decorate the cupcakes with the frosting and some extra blueberries. Enjoy!