Lemon Cupcakes with Cream Cheese Frosting and Fresh Blueberries

Lemon and greek yogurt cupcakes with a lemon cream cheese frosting and fresh blueberries ~

For the cupcakes –
30g/ 1oz/ 1/4 stick unsalted butter, at room temperature
120g/ 4 1/4oz/ 3/4 cup sugar
1 egg
1 tbsp lemon juice
100ml/ 1/2 cup whole milk
3 tbsp greek yogurt
120g/ 4 1/4oz/ 3/4 cup plain flour
1 tsp baking powder
pinch salt
zest of 1/2 lemon

For the Frosting –
225g/ 8oz/ 1 3/4 cups icing sugar/ powdered sugar
50g/ 1 3/4oz/ 1/4 cup cream cheese
1 tbsp lemon juice
zest of 1/2 lemon

makes approx 6 cupcakes

To make the cupcakes –
– Preheat the oven to 180°C/ 350°F/ gas mark 4 and line a muffin tin with cupcake cases.
– Cream together the butter and sugar.
– Whisk in the egg until the mixture is light and creamy. Then whisk in the milk, lemon juice and yogurt.
– Fold in the flour, baking powder, lemon zest and salt.
– Spoon the mixture into the cupcakes cases, filling each one about 2/3 full.
– Bake for 20-25 minutes until risen and golden.
– Leave to cool in the tin for 5 minutes before moving to a wire rack to cool completely.

To make the frosting –
– Whisk all the ingredients together until smooth and creamy.
– Pipe the icing around the edge of each cupcake and fill the middle with fresh blueberries

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