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Lemon Cupcakes with Fresh Blueberries

12 cupcakes



Nutritional Facts Per Serving

4 g
40.3 g
1.4 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 293
  • Fat 13.6 g
    • Saturated   8.1 g
    • + Trans 
  • Cholesterol 57 mg
  • Sodium   150 mg
  • Carbohydrate 40.3 g
    • Fibre   1.4 g
    • Sugars  
  • Protein 4 g
    • Vitamin A 7 %
    • Vitamin C 0 %
    • Calcium 5 %
    • Iron 9 %


Preheat oven to 400 degrees F. Line a 12-cup muffin tin with large paper liners. Place the first 9 ingredients in a bowl. Beat with an electric mixer on low speed until well combined. Divide the batter among the paper cups, filling each about three-quarters full. Bake cupcakes 20 minutes, or until a cupcake springs back when touched in the very centre. Cool cupcakes to room temperature, and then set on a serving tray. Cover until ready to top. (Cupcakes can be made up to a day in advance of serving.)

Beat the cream until stiff peaks form; sweeten with icing sugar, to taste, if desired. Divide and pipe or dollop the whipped cream on the cupcakes. Divide and top with the blueberries and serve.

Options: Instead of blueberries, top the cupcakes with another type of berry, or a mix of berries, such as raspberries, blackberries and/or sliced strawberries. Instead of whipped cream, top the cupcakes with the icing featured in this website collection recipe: Iced Vanilla Cupcakes.

Serving Suggestions

Serve the cupcakes with a cool glass of milk, or hot, rich cup of fresh-brewed coffee of tea.

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