How To Make Blueberries ‘n Cream Cupcakes
Light blueberries ‘n cream cupcakes dotted with vanilla and juicy blueberries. Made even more luscious by extra cream cheese frosting.
Serves:
Ingredients
For the Cupcakes:
- 1⅔cupsall purpose flour,(210 grams), spoon & leveled
- ½tspbaking powder
- ¼tspbaking soda
- ½tspsalt
- ½cupunsalted butter,(115 grams), melted
- ½cupgranulated sugar,(100 grams)
- ½cuplight brown sugar,(100 grams), packed
- 1large egg
- ¼cupyogurt,(62 grams), or sour cream
- ¾cupmilk,(180 milliliter)
- 2tsppure vanilla extract
- 2tsplemon zest
- 1⅓cupsblueberries,fresh or frozen, do not thaw if using frozen
For the Cream Cheese Frosting:
- 8ozfull fat block cream cheese,(224 grams), softened to room temperature
- ½cupunsalted butter,(115 grams), softened to room temperature
- 3¼cupsconfectioner’s sugar,(360 grams), plus an extra ¼ cup if needed
- 1tsppure vanilla extract
- ⅛tspsalt
Instructions
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Preheat oven to 350 degrees F (177 degrees C). Line two muffin pans with cupcake liners. Set aside.
Cupcakes:
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In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside.
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In a medium microwave-safe bowl, melt the butter. Whisk in the granulated and brown sugars. The mixture will be thick.
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Vigorously whisk the egg, yogurt, milk, vanilla, and lemon zest until combined and uniform in texture.
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Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the blueberries.
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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 cooling.
Cream Cheese Frosting:
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In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
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Add 3 cups of confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds then switch to high speed and beat for 2 minutes.
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Frost cooled cupcakes immediately before serving. Decorate with more blueberries if desired.
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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 them to come to room temperature before serving.
Nutrition
- Calories: 408.11kcal
- Fat: 19.80g
- Saturated Fat: 11.93g
- Trans Fat: 0.53g
- Monounsaturated Fat: 5.10g
- Polyunsaturated Fat: 0.91g
- Carbohydrates: 55.14g
- Fiber: 0.77g
- Sugar: 42.38g
- Protein: 3.76g
- Cholesterol: 67.84mg
- Sodium: 215.49mg
- Calcium: 62.20mg
- Potassium: 91.39mg
- Iron: 0.94mg
- Vitamin A: 183.54µg
- Vitamin C: 1.76mg
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