These lemon blueberry cupcakes are so good and fresh for summer days.

 

Ingredients: This recipe is for 12 cupcakes.

110g Butter.

115g Sugar.

2 Large eggs – room temperature.

80g Philadelphia – room temperature.

80g Flour.

1/2 Teaspoon baking powder.

1/4 Teaspoon salt.

1/2 Teaspoon vanilla extract.

200g Blueberries.

1 Fresh Lemon.

 

Descriptions:

Preheat oven at 215°C.

Put cupcakes liners in the muffin pan.

Mix melted butter with sugar.

Add eggs one by one. Add softened Philadelphia and mix with a electric batter.

Add flour, baking powder, salt and mix well. Add vanilla.

Extract lemon juice of the lemon and add it.

Add blueberries (keep about 10g for later) and with a spatula mix slowly.

Put 2 tablespoons of the mixture in each cupcakes liners.

Finish by add few blueberries on the top.

Bake 5 minutes at 215°C and keep in oven and reduce the temperature at 180°C and bake again about 15 minutes.

Let’s cool… and

Let’s time to enjoy!!