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Lemon Blueberry Mini Cupcakes

Updated: Feb 20, 2020

Light and fluffy lemon biscuit topped with a tasty blueberry cream cheese frosting and a fruity and fresh blueberry core. Perfect for a summer afternoon.


Special material requirements

  • Silicone semi-sphere mold, diameter: 3cm

  • Paper cups for mini cupcakes

  • Mini muffin baking tin

  • Piping bag and nozzle (I used 1M nozzle)



Yield: 22 mini cupcakes | Difficulty: easy


Blueberry insert

150g blueberries (fresh or frozen)

35g sugar

1 tbsp lemon juice

1/2 tsp vanilla extract

2 gelatine sheets (gold)

Lemon muffins

65g all purpose flour

50g sugar

65g butter (room temperature)

1 large egg

40g whole milk

lemon zest of 1 lemon

1 tbsp. lemon juice

1/2 tsp. baking powder

1/8 tsp. salt

Blueberry cream cheese frosting

200g cream cheese (cold)

90g heavy cream (cold)

60g powdered sugar

1 tbsp. blueberry powder (freeze dried)

1/2 tsp. vanilla extract



Blueberry powder (freeze dried)



Blueberry insert

  1. Fill a bowl with cold water and soak the gelatine sheets in it.

  2. Put all remaining ingredients into a saucepan and bring the mixture to a boil, then reduce the heat to a simmer. Whisk regularly and keep on medium heat until the sugar has dissolved and the mixture is puree like.

  3. Take the saucepan off the heat. Squeeze the water out of the soaked gelatine sheets and add them to the blueberry mixture. Whisk well until all of the gelatine has dissolved completely.

  4. Spread the blueberry mixture over the silicone form. This mixture fills exactly 24 semi-sphere cavities with a diameter of 3cm. Let the silicone form with the mixture cool down to room temperature, then place it into the freezer for approximately 20 minutes, until it's firm and holds its shape but not frozen. You can also place them into the fridge but it will take longer for them to firm up.

Lemon muffins

  1. Preheat the oven to 175°C and line the muffin tin with paper cups.

  2. Whisk sugar and butter together until creamy. Add the egg, milk, lemon zest, lemon juice and salt and mix together.

  3. Sieve the flour and baking powder and add to the wet ingredients, mix until combined.

  4. Fill about 3/4 of the paper cups and place the tin in the oven.

  5. Bake for about 8-10 minutes, until toothpick comes out clean. When done, take the muffins out of the tin and place on a cooling rack and let them cool down.

Blueberry cream cheese frosting

  1. Place all ingredients into a bowl. With a mixer, first whisk on medium speed until everything is more or less combined and then increase to high speed. Mix until the frosting has stiff peaks.

  2. Transfer the frosting into a piping bag and keep it in the fridge until ready to use.


  1. Take the silicone form out of the freezer. Use a spatula or knife to slide across the edges and pop the semi-spheres out of the form.

  2. Place the blueberry inserts on the lemon muffins and pipe the cream cheese frosting around the insert.

  3. Sprinkle some blueberry powder over the frosted cupcakes and place a blueberry on top.


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