Lemon blueberry cupcakes

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Prep time:

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Serves: 20

By OrangeBernard



  • 100g self-raising flour

  • 100g butter

  • 100g caster sugar

  • 200g mascarpone cheese

  • 250g lemon curd

  • 2 large eggs

  • 150g blueberries


  1. Preheat the oven to 180C.
  2. Cream the butter and sugar together until light and smooth. Alternatively sift the flour and crack the egg into the mixture and beat until smooth.
  3. Stir 100g lemon curd into the mixture and 100g of the blueberries. You need to make sure you have 40 blueberries left to decorate the cakes.
  4. Spoon the mixture into cake cases and bake for about 15 minutes and golden brown.
  5. While the cakes are cooling, mix together the mascarpone and the rest of the lemon curd. You want it to be marbled so you can still see a swirl of lemon curd. Spread or pipe the mascarpone on to the cakes and put two blueberries on top of each one.

Handy Hint

These go off quite quick so eat fast or keep in the fridge.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Biscuit and sweets

  • Kids can help

  • lemon

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