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Lemon and Blueberry Cupcakes

Zesty and light, these blueberry and lemon cupcakes are a simple summer essential that taste just as good as they look. Try the recipe for yourself and tuck in to a tasty treat.
  • Cooking time30 minutes
  • Prep time45 minutes
  • Servings12 portions
recipe image Lemon and Blueberry Cupcakes


For the Batter
  • 175 g Stork with Butter
  • 175g caster sugar
  • 3 medium eggs

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. Beat the Stork and sugar until light and fluffy.
  2. Add the lemon zest and one egg at a time beating well between each egg until smooth.
  3. Sift flour and gently fold into the mixture.
  4. Add washed and dried blueberries and mix in gently.
  5. Place the cake mix in the muffin tin lined with cupcake cases. Bake for about 25-30 minutes (until golden) in a preheated oven at 190 C, 180 °C fan, Gas mark 5. Allow to cool after baking.
  6. Prepare the icing: mix Stork with the sugar. Place the half of the icing in a piping bag. Then mix the blueberry jam with the remaining icing in a bowl and after stirring a bit also place it in a piping bag.
  7. Cover the muffins with the icing using a piping bag fitted with a star nozzle or just spread over and decorate with the fresh fruit.