How to bake delicious Lemon and Blueberry Cupcakes

Delight your kids with a batch of fruity cupcakes

31 Mar 2020

  • 15
    Prep time
  • 20
    Cooking time
  • 6


Sugar 0.75 cup/s
Curd 1 cup/s
Godrej Rice Bran Oil 0.5 cup/s
Baking powder 1 teaspoon/s (tsp)
Baking soda 0.5 teaspoon/s (tsp)
Lemons 2 dash
Flour 1.5 cup/s
Blueberries 1 cup/s
Cream cheese 0.5 cup/s
Butter 0.5 cup/s
Icing sugar 1 cup/s
Blueberries, raspberries, strawberries, sprinkles or candied lemon peel 1 piece/s


Preheat the oven at at 160°C.

Add the sugar and curd to a bowl and let it dissolve. Add the baking powder and baking soda and let it rest until it gets frothy.

Add the Godrej Rice Bran Oil, lemon juice and lemon zest. Gently mix it with a hand whisk.

Gently fold in the flour and blueberries. You can reserve some blueberries and lemon zest to add on top of the batter before baking.

Bake at 160°C for 15-20 minutes or until a toothpick comes out clean.

To make the frosting, whisk the butter and cream cheese. Add the sifted icing sugar and mix till creamy and fluffy.

You can add lemon juice or vanilla extract if desired, or leave it as it is if you want a prominent cream cheese flavour.

Pipe the icing on the cupcakes once they have cooled. Decorate with mint sprigs, berries, lemon rind or sprinkles as desired.


This recipe makes 12 regular sized cupcakes or one 7-inch cake. The baking time will increase to 30-35 minutes for a cake.

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