These lemon blueberry cupcakes are so good and fresh for summer days.
Ingredients: This recipe is for 12 cupcakes.
2 Large eggs – room temperature.
80g Philadelphia – room temperature.
1/2 Teaspoon baking powder.
1/4 Teaspoon salt.
1/2 Teaspoon vanilla extract.
1 Fresh Lemon.
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!!