- 115g unsalted butter, room temperature
- 200g caster sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs, room temperature
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tbsp lemon zest
- 120ml buttermilk
- Cupcake patties
For blueberry compote
- 250g frozen blueberries
- 1 tbsp lemon juice
- 1/3 cup caster sugar
- 345g unsalted butter, softened to room temperature
- 650g icing sugar, sifted
- 60ml milk
- 2 tsp vanilla extract
- Pinch salt
- Extra fresh blueberries to decorate
- Lemon zest
Mothers Day Cupcakes Method
- To prepare your Mother's Day cupcakes, preheat oven to 170C, fan forced.
- Place the cupcake patties in to a large muffin tray and set aside.
- Combine the butter and caster sugar into the bowl of a KitchenAid stand mixer with the beater paddle attached. Mix on medium speed until light and fluffy.
- Add the vanilla extract and one egg at a time, beating in-between until combined.
- Turn the mixer down low and slowly add the plain flour and baking powder until it is just combined. Be careful not to over mix.
- Add the lemon zest, juice and butter milk and slowly beat again until just combined.
- Spoon the batter into the patties, filling them a third of the way.
- Place in the oven to bake for 25 mins or until they are lightly golden and a skewer comes out clean when tested.
- Remove from the oven and place on a cooling rack to cool down.
- To prepare the blueberry compote, combine the frozen blueberries, lemon juice and caster sugar into a small saucepan.
- Place on low to medium heat to simmer with a lid on slightly ajar for 15 minutes, stirring occasionally.
- Once the compote starts to thicken remove it from the heat and allow it to cool down before placing it in a lidded container and place in the fridge until it is ready to serve.
- To prepare blueberry cupcake icing, combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the beater paddle attached. Mix on low speed to start with then turn up to medium speed once the ingredients are combined.
- Add vanilla and a pinch of salt
- Slowly add in milk. If the frosting becomes too runny, add a little more icing sugar.
- Attach a large decorating piping nozzle to a piping bag and fill with frosting. Pip the cupcakes, creating a rose swirl, and place in the fridge until ready to serve.
- When ready to serve, spoon over blueberry compote followed by a few fresh blueberries and a small sprinkle of freshly zested lemon.
Note: After more cupcake recipes? Be sure to check out our Vanilla Bean Cupcakes and our Red Velvet Cupcakes!
Chasing more blueberry-centric recipe ideas? Why not try our Blueberry Scones and Blueberry Jam!