Blueberry Cupcakes

with cream cheese topping

12 Muffins

These blueberry cupcakes can be prepared quickly and easily. For the topping you need a piping bag to decorate the cupcake nicely. Alternatively, a star-shaped spout is sufficient, since you can also make the bag yourself. This recipe is for 12 muffin cups that are only 2/3 filled so you have space for the topping left. -Josefine

• For the Dough:
• 105 g Flour
• 1 TSP Baking Powder
• 120 g Sugar
• 1 TBSP Vanilla Extract
• 105 g Soft Butter
• 2 Eggs
• 125 g Fresh Blueberries
• For the Topping:
• 200 g Cream Cheese
• 75 g Soft Butter
• 50 g Sugar
• 1 Lemon Zest
• Lemon Juice
• 100 g Fresh Blueberries

1. Preheat oven to 180°C. Line muffin tray with muffin cups.
2. Sieve flour, baking powder and sugar well and put them in a bowl. Add vanilla extract, softened butter and eggs and stir until you have a smooth, firm dough.
3. Now put the dough into the muffin cups (fill up to 2/3) and press the blueberries slightly in. Bake for about 15 minutes. After baking, the cupcakes must cool down completely.
4. For the topping, mix cream cheese, butter, sugar and lemon zest. Add a few drops of lemon juice. Puree or mash 2/3 of the blueberries and add into the cream cheese.
5. The cream cheese mixture can now be nicely arranged on the cupcakes using a piping bag. This needs some pratice.
6. Finally decorate with the remaining blueberries. Keep cold until serving.

Cake & Pie