Blueberry Cupcakes with Cream Cheese Frosting
User Reviews
5
Blueberry Cupcakes with Cream Cheese Frosting
Description
Blueberry Cupcakes with Cream Cheese Frosting combine a soft cake base enriched with buttermilk and sour cream, which keep the texture moist and tender. The cake flour and careful mixing ensure a delicate crumb, while fresh blueberries provide juicy pockets within each cupcake. The method involves alternating dry and wet ingredients and folding in whipped egg whites to maintain airiness. Once baked and cooled, the cupcakes are generously topped with a slightly tangy cream cheese frosting softened with both unsalted and salted butter for depth in flavor.
The frosting blends cream cheese with butter and powdered sugar to achieve a creamy, smooth texture. The subtle vanilla enhances the overall sweetness and complements the blueberry-infused cake beneath. These cupcakes present a balanced sweetness with fruity undertones, making them enjoyable for various occasions, from teatime treats to dessert at gatherings.
For best results, the softened butter can be prepared by warming gently or by letting it sit at room temperature to ensure it creams well with the sugar. Fresh blueberries are preferable for the fruit texture, and extra berries can be used decoratively on top. The cupcakes should be allowed to cool thoroughly before frosting to prevent melting.
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 butter softened, unsalted
- 1 egg large
- 2 egg large, whites
- 1 tsp vanilla extract
- 1/4 cup buttermilk
- 1/3 cup sour cream
- 1 1/4 cups blueberries plus more for topping, fresh
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
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
- Salted butter can be used by reducing the added salt to 1/4 teaspoon.
- Butter should be softened until pliable but not melted; warming in short microwave bursts while rotating helps achieve even softness.
- Fresh blueberries improve texture and flavor; additional berries can be placed atop the frosting as decoration.
User Reviews
Overall Rating
5
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