Monday, 3 June 2013

Lemon and Blueberry Cupcakes


Lemon and blueberry is one of my favourite combinations. I had some leftover yoghurt and blueberries that needed to be used so I came up with these little treats. The cakes were moist and light and packed full of blueberries. They are pretty healthy if you omit the icing as it has little fat, low fat yoghurt and lots of fruit! 

I'm sending this to Made with Love Mondays hosted by Javelin Warrior as it's made from scratch and definitely made with love. 


I'm also sending this to Credit Crunch Munch hosted by Anneli from Delicieux this month. The challenge was created by Helen from Fuss Free Flavours and Camilla from Fab Food 4 All. This is a great recipe if you have leftover yoghurt and fruit to use up. 


As blueberries are currently in season in the UK (June -September), I'm also sending this to Simple and in Season hosted by Ren from Ren Behan. I've not participated for many months so I'm glad to be joining in again particularly as this is the 2 year anniversary of Simple and in Season! Congrats Ren on hosting a fabulous challenge.



I'd also like to enter this to a new blogging challenge this month called Four Seasons Food Challenge created by Anneli from Delicieux and Louisa from Chez Foti.  It's hosted by Anneli this month and the theme is Picnic Food & Outdoor Nibbles. These cupcakes are perfect for a picnic and as mentioned blueberries are very much in season.


And another new blogging challenge I've just been told about called Feel Good Food hosted by Victoria from A Kick At The Pantry Door. The idea is to share recipes that are healthy, delicious and nutritious.  There's a different theme each month and this month the theme is blueberries so these are perfect for the challenge.



 I found these fancy cupcake cases in America and couldn't wait to try them out! 

 adding lots of lovely lemon zest 

 push a few berries on top of each cupcake

 fresh from the oven 

 I'm impressed that the blue cupcake case retained it's colour after baking 

 These made the perfect gift for a friend - I hope she enjoyed them :)

Lemon ad Blueberry Cupcakes
Makes 12 cupcakes 
Omit frosting and eat it as a healthy muffin if you want to reduce the calorie count!

Lemon and blueberry cupcakes
200g self raising flour
1 teaspoon bicarbonate of soda
75g golden caster sugar
200g blueberries (reserve 24-36 for pushing on top of cupcakes before baking)
Zest and juice of 1 lemon
2 eggs
150mls low fat yoghurt
50mls sunflower/vegetable oil

Lemon buttercream icing
100g butter
200g icing sugar
juice of 1/2 lemon

  • Preheat the oven to 170C.
  • Sift flour and bicarbonate of soda in a medium bowl.
  • Stir in sugar, blueberries and lemon zest. 
  • Add eggs, yoghurt, oil and lemon juice in the centre and mix well. 
  • Divide into 12 cupcake cases and bake for approximately 16-18 minutes or until well risen, golden brown and a skewer inserted into the centre comes out clean. 
  • Allow to cool before serving. 
  • To make icing, mix all ingredients in an electric stand mixer until smooth.
  • Pipe or spread on top of cupcakes and decorate as desired. 



32 comments:

  1. These look so yummy, I especially love the photo of them fresh from the oven! I keep meaning to do a blueberry bake but I end up eating them all. Healthier that way I suppose!

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    1. Much healthier to eat blueberries on their own but much naughtier as a treat like this :)

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  2. Ros these are so beautiful, I love the presentation, and they are so healthy that the icing on top can be allowed I'm sure!

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    1. Ha ha I'm glad you feel the same way about icing :)

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  3. These look absolutely delicious and I'd like to reach in a grab one right now - the lemon buttercream sounds lush too! Thanks for entering Credit Crunch Munch with such a thrifty recipe:-)

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    1. Glad I oould enter and so early in the month too! Sending you a virtual one :)

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  4. Wow - these look great. I really love lemon and blueberrys together and these look so tasty! :)

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    1. It's one of my favourite combinations :)

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  5. I've never tried yoghurt in cupcakes before. I'll have to give these a try, lemon and blueberry is so summery!

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    1. I love using yoghurt in cakes especially fruit based ones as it makes them so moist and yummy!

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  6. SNAP :) i made these last week, i made them with a lemon cream cheese frosting.Its a great flavour combo. yours look very pretty.
    lemon+blueberrycpk

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    1. Great minds think alike :) I was thinking about a cream cheese frosting but went with buttercream instead.

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  7. Lovely...with that flavour combination these must taste light and fresh...perfect in the sunshine! They look so pretty too :-)

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    1. Thanks they really are light and refreshing!

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  8. Delicious. I do like the idea of a healthy muffin, but I'm not sure that I can resist the topping.

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  9. These look amazing, Ros! I love the frosting - and it's so simple but beautiful... But then, I'm always a sucker for blueberry cupcakes (or muffins)!

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    1. I love blueberry too and eat them all the time as well as bake with them :)

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  10. Your cakes look so pretty! I've started baking lately with yogurt and a little oil and the combination always makes for fabulously healthy and moist cakes...that stay moist for a good few days (not that cakes last long enough in our house). And the perfect picnic addition. Thanks so much for entering them our first Four Seasons Food event! Louisa

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    1. I do love baking with yoghurt and oil because as you say they are so moist and definitely much healthier!

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  11. What a lovely gift. These sound delicious Ros and just right for summer with the blueberries and zesty lemon. Your cupcake cases and butterflies are gorgeous.

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    1. Thanks! The recipient was very pleased :)

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  12. I think cupcakes are ideal picnic food :) And these are just beautiful. I love blueberries and your little cakes look packed full of them. Thanks so much for entering into Four Seasons Food :) x

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    1. Cupcakes are definitely ideal picnic food :)

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  13. Oohhh! And perfect for Credit Crunch Munch too of course! Such a brilliant recipe x

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  14. Wow!You have an amazing blog and this recipe is too delicious!Loved the step by step presentation and the lovely colors.

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    1. Thanks for visiting and for your kind words - I'm glad you like this recipe.

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  15. Yogurt is such a wonderfully healthy and tasty alternative to sour cream in cakes. Your cupcakes are so bright and cheery, Ros =)

    Speaking of healthy and scrumptious, I linked to your tofu chocolate mousse recipe on a NinjaBaking.com post =)

    http://ninjabaking.com/gluten-free-mousse-cookies-sundaysupper

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    1. Thanks and thanks for the link to the chocolate tofu mousse.

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  16. They look stunning and I love the box.
    Hope your friend loved them too.

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    1. Thanks! She definitely enjoyed them :)

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