Summer is here, but there’s still some room for those winter-like eating indulgences… Treat the family, or your work colleagues, to Lemon Blueberry Cupcakes, that are both delicious and refreshing.

What You Will Need:

• 1 and 3/4 Cups and 2 Tbsp. of Plain Flour
• 1 Tsp. of Baking Powder
• 1/2 Tsp. of Baking Soda
• 1/2 Tsp. of Salt
• 1/2 Cup of Full-Fat Sour Cream
• 1/2 Cup of Full-Cream Milk
• 3 Tsp. of Fresh Lemon Juice
• 3/4 Cup of Fresh/Frozen Blueberries
• 1/2 Cup of Unsalted Butter
• 3/4 Cup of Sugar
• 1/2 Tsp. Lemon Extract (Optional)
• 1 Large Egg
• 1 Egg Yolk
• 2 Tsp. of Finely Grated Lemon Zest

What You Will Need for the Cream Cheese Frosting:

• 1/2 Cup of Unsalted Butter
• 230 g of Full-Fat Cream Cheese
• 4 Cups of Icing Sugar
• 1 and 1/2 Tbsp. of Fresh Lemon Juice
• 1/4 Tsp. of Vanilla Extract
• 1/4 Tsp. of Lemon Extract (Optional)
• 1/2 Teaspoon of Freshly Grated Lemon Zest (Optional)

What You Will Need for Decoration (Optional)

• 1 Tsp. of Freshly Grated Lemon Zest
• 1/2 Cup of Fresh Berries

What to Do:

• Preheat the oven to 180°C.
• Line a 12 cup muffin tray with cupcake liners.
• Combine the 1 and 3/4 cups of flour, baking powder, baking soda and salt in a medium bowl and set aside.
• In a separate bowl combine the sour cream, milk and 2 tbsps. of lemon juice and set aside. Place the blueberries in a small bowl and add in the remaining lemon juice.
• Add the remaining 2 tbsp, of flour to the blueberry and lemon juice mix and set aside.
• In a large bowl using an electric mixer, beat the butter, on medium speed, until smooth and creamy.
• Add in the sugar and lemon extract and combine well together.
• Add in the egg and egg yolk and combine well together.
• On low speed, add in 1/2 of the flour mixture and combine well together.
• Add in 1/2 of the sour cream mixture and combine well together.
• Repeat with the remaining flour and sour cream mixture.
• Add in the floured blueberries and lemon zest.
• Fill the prepared cupcake liners 3/4 of the way full with the batter.
• Bake for 16-20 minutes.
• Allow the cupcakes to cool and decorate or frost.

What to do for the Lemon Cream Cheese Frosting:

• In a medium bowl using an electric mixer, beat the butter and cream cheese on a medium speed, until smooth and creamy.
• On a low speed, gradually add in the icing sugar and lemon juice.
• Beat until light and fluffy for approximately 2 minutes.
• Add in the vanilla extract, lemon extract and lemon zest and mix until smooth.
• Ensure that the frosting is creamy and spreadable and holds its shape (if not add in a tsp. of milk or heavy cream).

What to Do for the Decoration:

• To prettify the cupcakes add some extra blueberries and sprinkle some lemon zest over the top.

Makes: 15 Cupcakes

Now that you have finished baking these scrumptious cupcakes – grab a few and enjoy a lovely picnic with the ones you love, at Crystal Springs!

This recipe has been inspired by https://bakerbynature.com.