Blueberry Cupcakes with Cream Cheese Frosting

Name: Blueberry Cupcakes with Cream Cheese Frosting
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
Yield: 12 serving
Ingredients: 1 2/3 cup cake flour; 3/4 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 3/4 cup + 2 Tbsp granulated sugar; 1/2 cup unsalted butter; 1 large egg; 2 large egg whites; 1 tsp vanilla extract; 1/4 cup buttermilk; 1/3 cup sour cream; 1 1/4 cups fresh blueberries; 8 oz cream cheese; 1/2 cup butter; 1/2 tsp vanilla extract; 2 cups powdered sugar

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
2 hrs
Servings
12
Course
Dessert
Cuisine
American

Blueberry Cupcakes with Cream Cheese Frosting

Iris Warren

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Soon to be a new favorite cupcake! These are light and fluffy and brimming with fresh blueberry flavor, and the frosting is simply perfect!

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Ingredients

Servings

1 2/3 cup cake flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup + 2 Tbsp granulated sugar
1/2 cup unsalted butter , softened*
1 large egg
2 large egg whites
1 tsp vanilla extract
1/4 cup buttermilk
1/3 cup sour cream
1 1/4 cups fresh blueberries , plus more for topping

Cream Cheese Frosting

8 oz cream cheese , softened
1/2 cup butter , softened (I prefer 1/4 cup unsalted and 1/4 cup salted)
1/2 tsp vanilla extract
2 cups powdered sugar

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Instructions

Preheat oven to 350 degrees. Sift cake flour into a mixing bowl, add baking powder, baking soda and salt and whisk 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Scrape down bowl. Mix in egg, then mix in egg whites one at a time. Blend in vanilla.
In the liquid measuring cup used to measure buttermilk, whisk together sour cream with buttermilk until smooth. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Gently fold in blueberries.
Divide batter among 12 paper lined muffin cups, filling each about 3/4 full (about 1/3 cup batter in each).
Bake in preheated oven 20 - 24 minutes until toothpick inserted into center comes out clean. Allow to cool in muffin tin several minutes, then transfer to a wire rack to cool completely. Once cool, pipe or spread cream cheese frosting over tops and garnish with blueberries.
For the Cream Cheese Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment (I recommend using a beater blade), whip cream cheese and butter until smooth and fluffy. Mix in vanilla, then stir in powdered sugar and continue to whip until smooth and fluffy (if it seems slightly runny, chill then stir before piping or spreading).

Notes

*If you only have salted butter that will be fine for this recipe, simply reduce the salt to 1/4 tsp. Also, when softening your butter, you can either leave it out to nearly reach room temp, or you can heat it in the microwave, rotating it about every 4 seconds until soft (so it softens evenly). Just don't let it melt.
*If you only have salted butter that will be fine for this recipe, simply reduce the salt to 1/4 tsp. Also, when softening your butter, you can either leave it out to nearly reach room temp, or you can heat it in the microwave, rotating it about every 4 seconds until soft (so it softens evenly). Just don't let it melt.