Fresh blueberries are such a treat but they are an even bigger treat when baked into, say, a cupcake. Now you might think these are sort of like muffins, but once you top them with cream cheese frosting then they are cupcakes. Period. You can thank Sally’s Baking Addiction for these rich, delicious and oh so very blueberry cupcakes.
Blueberries and Cream Cupcakes
Ingredients:
Cupcakes:
- 1 and 2/3 cup (210g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1 large egg
- 1/4 cup (62g) yogurt or sour cream (Greek or regular yogurt are fine)
- 3/4 cup (180ml) milk
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 1 and 1/3 cups fresh or frozen blueberries (do not thaw)
Cream Cheese Frosting:
- 8 oz (224g) full-fat cream cheese, softened to room temperature
- 1/4 cup (60g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1-2 Tablespoons (15-30ml) cream or milk
- 1 teaspoon vanilla extract
Directions:
Preheat oven to 350F degrees. Line two muffin pans with cupcake liners (this recipe makes 14 cupcakes, so there will be two batches). Set aside.
Make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated and brown sugars. Mixture will be thick. Vigorously whisk the egg, yogurt, milk, vanilla, and lemon zest until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the blueberries.
Divide batter among 14 cupcake liners and bake in batches for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip to pipe the frosting, but you can simple frost with a knife. Decorate with more blueberries if desired.
Unfrosted cupcakes remain fresh covered tightly at room temperature for 3 days. Store frosted cupcakes in the refrigerator for up to 2 days and allow to come to room temperature before serving.
*For mini cupcakes: bake for 8-9 minutes.