Lychee Blueberry Cupcakes

By Marie Duong for Australian Lychees

Lychee Blueberry Cupcakes
Our fave time of the year is back - Aussie lychees are now in season! Ready to add a fresh burst of flavour to summer celebrations, we can't wait!

Make the most of the lychees season! Add a fresh burst of flavour to your cupcakes with these Lychee Blueberry Cupcakes topped Ricotta Lychee Frosting.

Lychee Blueberry Cupcakes Recipe

Makes 12


For the Cupcakes

½ cup (approx. 12) fresh lychees, peeled & seeded

125g unsalted butter

3/4 cup caster sugar

2 eggs, lightly beaten

⅓ cup milk

1 1/2 cups self-raising flour, sifted

¼ cup blueberries

Ricotta Lychee Frosting

200g firm ricotta

4 tbsp icing sugar

¼ cup (approx 5-6) fresh lychees, peeled & seeded


To make the Cupcakes, preheat the oven to 180°C and line a cupcake tin with 12 cases.

Chop the fresh lychees into small 1 cm pieces. Set aside.

Using an electric mixer on medium speed, cream the butter and sugar until pale yellow, light and fluffy, about 2-3 minutes. Add the eggs and beat for a further minute, then fold in the flour. Add the milk and stir until just combined. Fold through the blueberries and chopped lychees.

Spoon cupcake batter into the prepared cases until ⅔ full. Bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

To make the Frosting, add lychees to a blender and blend until smooth. Strain through a fine mesh sieve to remove any pulp  (you should have about 4 tablespoons of lychee juice). Set aside. Using an electric mixer on medium speed, whisk together the ricotta, icing sugar and lychee juice.

Frost cool cupcakes and garnish with a slice of fresh lychee and a blueberry.

Smart Tip:

Choose firm and springy lychees with bright red or pink skin for the tastiest fruit.


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