Blueberry cupcakes. These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of. My Gluten-Free Vegan Lemon Blueberry Cake recipe has been so popular that I decided to make a cupcake version too.
Dollop cupcakes with whipped cream, garnish with berries, and dust with confectioners' sugar.
These blueberries 'n cream cupcakes are bursting with vanilla, juicy blueberries, and a hint of lemon.
Top them with lush cream cheese frosting and they'll be a new favorite!
You can have Blueberry cupcakes using 4 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Blueberry cupcakes
- Prepare of Cupcakes.
- You need of Whip cream.
- You need of Blueberry flavour.
- Prepare of Choc sprinkles.
These Lemon Blueberry Cupcakes are the perfect dessert for spring or summer! It's officially been spring for a few weeks now, but it still feels like winter around here. Lemon Blueberry Cupcakes are perfectly tender and moist with tons of fresh lemon and blueberry flavors, plus an easy swirled buttercream effect. These fresh blueberry cupcakes are loaded with berries and are topped with a blueberry frosting swirled with vanilla!
Blueberry cupcakes step by step
- Add one drop of blueberry flavour to the whip cream.
- Add purple color.
- Whip the cream till soft peaks form.
- Pipe to the blueberry cupcakes already baked.
- Decorate with chocolate sprinkles.
Super moist and bursting with flavor! Freshly baked cupcakes with the flavour of fresh blueberries served with the blueberry frosting. This blueberry cupcake is so striking, people will take notice. The special magic ingredient is freeze dried blueberries, available at Whole foods, Trader Joes, or Amazon. Lemon Blueberry Cupcakes taste just like spring, don't you think?
