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Blueberry Flower Cupcakes

Discover our Blueberry Flower Cupcakes recipe, a beautifully decorated treat bursting with delicious fresh fruit.
  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Blueberry Flower Cupcakes


  • 115g Stork with Butter
  • 115g caster sugar
  • 2 medium eggs
  • 140g self raising flour
  • 125g blueberries
Cream & Decoration
  • 75g Stork with Butter
  • 75g icing sugar
  • 125g cream cheese (full fat)
  • 125g blueberries
  • 50g raspberries

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat the oven to 200°C, 180°C fan oven, Gas mark 6. Place 12 muffin cases into a muffin tray or grease the tray. Beat the Stork with Butter and sugar with a mixer until light and fluffy. Beat in the eggs one after another.
  2. Fold in the flour and mix in the blueberries.
  3. Divide the batter evenly between the muffin cases. Bake in the preheated oven for approximately 20 minutes. Check the cakes are done by inserting a skewer. If it comes out clean, they are done. Transfer cupcakes to a wire rack and allow to cool completely.
  4. In the meantime, beat 75g Stork with Butter and the icing sugar until smooth.
  5. Stir in cream cheese. Spread the cream onto the top of the cooled cupcakes.
  6. Decorate them with flowers made of blueberries and halved raspberries. Your Blueberry Flower Cupcakes are ready!