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Lemon and Blueberry Cupcakes with Fluffy Lemon Frosting

Serves , Makes 12


  • 125g Australian butter
  • 3/4 cup caster sugar
  • finely grated zest 1 lemon
  • 2 eggs
  • 11/2 cups self raising flour, sifted
  • 1/2 cup Australian milk
  • 3/4 cup frozen blueberries
  • 250g Australian cream cheese, softened
  • 60g Australian butter, softened
  • 1 cup icing sugar
  • 11/2 tablespoons lemon juice
  • 1 teaspoon finely grated lemon rind
  • fresh blueberries or bought decorations, for garnish
Download Recipe (PDF)


  1. 1. Beat butter, sugar and lemon rind until pale and creamy. Add eggs one at a time, beating well between additions. Fold in flour and milk alternately, until combined. Lightly fold through blueberries.
  2. Spoon mixture into paper lined patty tins and bake at 180°C for 15-20 minutes, until golden and cooked through. Cool on a wire rack before icing.
  3. Beat cream cheese and butter until light and creamy. Add icing sugar, lemon juice and rind beating well until incorporated. Ice each cup cake with frosting and decorate with extra blueberries or bought decorations.


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