Lemon blueberry cupcakes

Ingredients:

Cupcakes

• 165 g butter (room temperature)
• 3 eggs (room temperature)
• 1 and 3/4 cups premium flour
• 1/4 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 1 and 1/4 cups granulated sugar
• 1/4 cup milk
• 3 tbsp finely grated lemon zest
• Baking spray
• Blueberries mixed with flour

Glaze

• 3-4 cups powdered sugar
• 110 g butter (room temperature)
• 110 g of cream cheese
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons lemon zest

Decorating

• Lemon peel
• Blueberry
• A sprig of fresh mint

Preparation:

1. Preheat oven to 175°C.
2. DoughCream the butter with the eggs. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Separately whisk together the sugar, milk, and lemon zest. Then combine the butter mixture with the milk mixture. Fold the flour into the wet mixture and knead into a dough.
3. Line a metal muffin tin with paper liners, spray with cooking spray, and fill each tin three-quarters full with batter. Top with floured blueberries. Bake for 18-20 minutes.
4. GlazeBeat the powdered sugar, butter, cream cheese, lemon juice, and zest together until light and fluffy. Pipe the frosting onto the cupcakes and garnish with lemon zest, blueberries, and a mint leaf.