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Lemon Scented Blueberry Cupcakes

A community recipe by

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Studded with plump, juicy fresh berries, these cupcakes are fun for birthdays and special occasions. Be as creative as you want when frosting the cupcakes. For a more homespun look, use a small, flat spatula. Want to be fancy? Pipe frosting onto cupcakes with a pastry bag fitted with a star tip for a fun, swirled appearance.


Makes: 12

For the Cupcakes

  • 250 millilitres self-raising flour
  • 10 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 250 millilitres melted butter
  • 1 large egg
  • 250 millilitres low-fat buttermilk
  • 250 millilitres whole milk
  • 1 teaspoon grated lemon rind
  • 750 millilitres fresh or frozen blueberries

For the Frosting

  • 250 millilitres cream cheese
  • 2 tablespoons butter
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 250 millilitres confectioners' sugar
  • 2 teaspoons fresh lemon juice


Lemon Scented Blueberry Cupcakes is a community recipe submitted by bianca_s and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 350°F.
  • Place 12 decorative paper muffin cup liners into muffin cups.
  • To prepare cupcakes, lightly spoon 1 ½ cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 ½ cups flour plus 1 tablespoon flour, granulated sugar, baking powder, ¼ teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  • To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Then put frosting in the fridge for 30 min to get to the right consistency. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.
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