Ingredients

How to make it

  • Preheat the oven to 180°C. Line a 12-hole muffin pan (or 36 mini muffin pans) with paper cases.
  • Place 100g butter, 50g cream cheese, caster sugar, eggs, 1tsp zest and flour into a food processor.
  • Process for about 10-15 seconds. Scrape down the sides of the bowl and process again briefly.
  • Pour in the warmed milk and pulse until combined.
  • Spoon the mixture evenly into the prepared pans.
  • Scatter over the blueberries.
  • Bake for 17 minutes (10 minutes for the minis) or until a skewer inserted into the centre comes out clean.
  • To make the icing, cream 50g butter and 100g cream cheese with an electric mixer until light and fluffy, about 2-3 minutes.
  • Using a low speed, mix in 1 1/2 cups icing sugar and 1/2 tsp zest.
  • Pipe or swirl the icing onto the cooled cupcakes

Reviews & Comments 6

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  • carmenperez 4 years ago
    keeper
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  • applecream 6 years ago
    Looks great! (fingerup mate)
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  • krumkake 6 years ago
    Another of my favorite flavor combinations - you're adding pounds to me tonight (like I need that!)...these are making my mouth water - sound delicious, Hooch!!
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    " It was excellent "
    minitindel ate it and said...
    youre making my mouth water with all these great desserts.thanks again
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    " It was excellent "
    bluewaterandsand ate it and said...
    Looks and sound, fantastic! I like blueberries but I am the only one in my family, that likes them.
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    " It was excellent "
    ahmed1 ate it and said...
    Tender and smooth!! Out of this world again my friend. The cream cheese is the right addition.
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