Blueberry Cupcakes with Cream Cheese Frosting
User Reviews
4.5
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Prep Time
25 mins
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Cook Time
22 mins
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Additional Time
1 hr
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Total Time
1 hr 47 mins
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Servings
24 cupcakes
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Course
Dessert
Blueberry Cupcakes with Cream Cheese Frosting
Description
The recipe uses a combination of cake flour and all-purpose flour to achieve a delicate texture, while a blend of sugar, baking powder, and salt ensures proper leavening and flavor. Butter is mixed until coated with flour before incorporating wet ingredients gradually, which helps create a light batter without overmixing. The blueberries are gently folded in after being lightly floured to prevent sinking during baking.
Baked at 325°F in standard cupcake liners, the cupcakes rise evenly and develop a tender crumb and dome-shaped tops. The cream cheese frosting offers a smooth, tangy complement to the sweetness of the cake and berries, with simple ingredients whipped together at room temperature for a creamy consistency.
These cupcakes are chilled to set the frosting and can be stored refrigerated for several days; they benefit from being brought to room temperature before serving. Fresh blueberries are preferred, but frozen can be used if added directly without thawing. Proper measuring of flour and using room temperature butter are important for consistent results.
Ingredients
For the Cupcakes:
- 1 ¾ cups cake flour not self-rising
- 1 ¼ cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt fine sea salt
- 1 cup butter cut into 1-inch cubes; room temperature, unsalted
- 4 egg large
- 1 cup milk whole
- 2 teaspoons vanilla extract pure
- 1 ½ cups blueberries fresh blueberries; plus 2 tablespoons flour
- 1 ½ cups all-purpose flour fresh blueberries; plus 2 tablespoons flour
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened to room temperature
- 4 tablespoons butter softened to room temperature, unsalted
- 1 pound confectioners' sugar about 3 ¾ cups, sifted
- 2 teaspoons vanilla extract pure
Instructions
For the Cupcakes
- Preheat oven to 325°F. Line 24 standard cupcake wells with grease-proof paper liners and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
- Add butter, mixing until just coated with flour.
- In a medium bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts. Be sure to scrape down the sides of the bowl before each addition. Beat the batter until ingredients are thoroughly combined, but do not overbeat.
- In a medium bowl, gently toss the blueberries with the 2 tablespoons of flour, then carefully fold the blueberries in the batter.
- Use a large scoop to divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until a cake tester inserted in the center comes out clean, 18 to 22 minutes.
- Transfer to a wire rack to cool completely.
For the Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined, about 5 minutes, scraping the sides of the bowl with a spatula as necessary.
- With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for approximately 5 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary.
- Pipe cupcakes with cream cheese frosting. If desired, garnish cupcakes with a fresh blueberry.
Notes
- Store frosted cupcakes covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- This recipe uses both cake and all-purpose flour; if you don't have cake flour, a substitute can be made using all-purpose flour with cornstarch.
- Use fresh blueberries for best results; frozen blueberries can be used without thawing but may alter the batter's texture.
- Ensure butter is at room temperature before mixing to achieve proper batter consistency.
User Reviews
Overall Rating
4.5
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