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🍰 Moist Blueberry Cupcakes with Cream Cheese Topping

361 kcal · 30 min · 4 servings

Ingredients

• 175 g room-temperature butter
• 100 g raw cane sugar
• 0.25 tsp vanilla powder
• 1 organic lemon
• 4 eggs
• 175 g spelt flour
• 50 g ground almonds
• 1 tsp baking powder
• 250 g blueberries
• 300 g cream cheese (30% fat in dry matter)
• 1 tbsp powdered sugar from raw cane sugar
• 40 g pistachios

Instructions

1. 1. Beat the butter together with the cane sugar and vanilla until creamy.
2. 2. Rinse the lemon under hot water and pat it dry.
3. 3. Finely grate the lemon zest.
4. 4. Squeeze the juice from the lemon.
5. 5. Whisk the eggs with three tablespoons of lemon juice and the lemon zest.
6. 6. Gently fold the egg-lemon mixture into the butter-sugar mixture.
7. 7. Gently fold in the flour, ground almonds, and baking powder into the mixture.
8. 8. Line the cups of a cupcake or muffin tin with paper liners.
9. 9. Fill the batter into the cups.
10. 10. Bake the cupcakes in the preheated oven at 180 degrees Celsius (160 degrees Celsius for fan-assisted or gas levels 2 to 3) for 20 to 25 minutes.
11. 11. Remove the cupcakes from the oven.
12. 12. Let the cupcakes cool down completely.
13. 13. Wash the blueberries.
14. 14. Sort the blueberries.
15. 15. Pat the blueberries dry.
16. 16. Mash two to three tablespoons of the berries finely with a fork.
17. 17. Stir the mashed berry puree together with the cream cheese, powdered sugar, and the remaining lemon juice until smooth.
18. 18. Place the cream cheese mixture in the refrigerator for ten minutes to cool down.
19. 19. Fill the cream cheese mixture into a piping bag.
20. 20. Spread the cream evenly over the cooled cupcakes.
21. 21. Decorate the cupcakes with the remaining whole berries.
22. 22. Sprinkle chopped pistachios over the cupcakes.

Nutrition per serving

• kcal: 361
• Protein: 9 g · Fett/Fat: 26 g · Carbs: 22 g