Blueberry Cupcakes with Cream Cheese Frosting
There’s something undeniably enchanting about the combination of fresh blueberries and creamy frosting, especially when it comes to cupcakes. These Blueberry Cupcakes with Cream Cheese Frosting are not only visually stunning but also bursting with flavor, making them an ideal treat for any occasion. Whether it’s a sunny brunch, a birthday party, or simply a delightful afternoon snack, these cupcakes will surely impress everyone. Let’s dive into this delightful recipe that combines the tangy sweetness of blueberries with a rich cream cheese frosting that will leave you craving more.
What Makes This Recipe Special
What sets these Blueberry Cupcakes apart is their moist texture and the delightful burst of fresh blueberries in every bite. The addition of cream cheese frosting elevates these cupcakes to a new level, providing a rich and tangy complement to the sweet cake. Unlike standard vanilla or chocolate cupcakes, the flavor profile of these blueberry cupcakes is refreshing and vibrant, making them a perfect treat for warm weather. Plus, the beautiful purple hue from the blueberries makes them as pleasing to the eye as they are to the palate.
The Essentials
To create these scrumptious Blueberry Cupcakes with Cream Cheese Frosting, you’ll need the following ingredients:
- 1 2/3 cups cupcake 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
- 8 oz cream cheese, softened
- 1/2 cup butter, softened (preferably 1/4 cup unsalted and 1/4 cup salted)
- 1/2 tsp vanilla extract
- 2 cups powdered sugar
Equipment at a Glance
To make these blueberry delights, you’ll need a few essential tools:
- Mixing bowls: For combining ingredients.
- Electric mixer: To cream the butter and sugar smoothly.
- Measuring cups and spoons: Precision is key in baking.
- Cupcake liners: To keep your cupcakes neat and easy to serve.
- Cupcake tin: For baking the cupcakes to perfection.
- Cooling rack: To cool your cupcakes after baking.
- Spatula: For frosting the cupcakes evenly.
Blueberry Cupcakes with Cream Cheese Frosting Cooking Guide
Follow these straightforward steps to whip up your Blueberry Cupcakes with Cream Cheese Frosting:
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures your cupcakes bake evenly.
Step 2: Prepare the Cupcake Batter
In a medium bowl, whisk together the cupcake flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 3: Add Eggs and Flavorings
Add the large egg, egg whites, and vanilla extract to the butter-sugar mixture. Beat until well combined.
Step 4: Incorporate Wet Ingredients
Next, mix in the buttermilk and sour cream, blending until smooth. The mixture will be quite creamy and slightly thick.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix, as this can lead to dense cupcakes.
Step 6: Fold in Blueberries
Gently fold in the fresh blueberries using a spatula. This step is crucial as you want to keep the blueberries intact for those delightful bursts of flavor.
Step 7: Bake the Cupcakes
Line your cupcake tin with liners and fill each liner about two-thirds full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely before frosting.
Step 9: Prepare the Cream Cheese Frosting
While the cupcakes are cooling, make the frosting. In a large bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth and fluffy. Gradually add the powdered sugar, mixing until well combined and creamy.
Step 10: Frost the Cupcakes
Once the cupcakes are completely cool, use a spatula or a piping bag to generously frost each cupcake with the cream cheese frosting. Top with additional fresh blueberries for a beautiful presentation.
Smart Substitutions
If you’re looking to customize this recipe, consider these substitutions:
- For a dairy-free option, use coconut cream instead of cream cheese and a dairy-free butter substitute.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1/4 cup of regular milk.
- For a lower sugar option, use a sugar alternative like Stevia or erythritol.
- To switch up the flavor, try adding lemon zest or almond extract instead of vanilla.
Cook’s Notes
- Make sure your butter and cream cheese are at room temperature for the best mixing results.
- Don’t skip the step of folding in the blueberries; this ensures they stay whole and maintain their juicy texture.
- For an extra touch, consider adding a squeeze of lemon juice to the frosting for a zesty kick.
- If using frozen blueberries, do not thaw them before mixing; this helps prevent the batter from turning blue.
Save for Later: Storage Tips
These Blueberry Cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. If you want to freeze them, place the unfrosted cupcakes in a single layer on a baking sheet until frozen, then transfer to a zip-top bag. They can be stored this way for up to 3 months. Just thaw and frost when you’re ready to enjoy!
Quick Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries! Just keep them frozen until you mix them into the batter to prevent them from bleeding into the cupcake batter.
What can I substitute for cream cheese in the frosting?
You can substitute cream cheese with mascarpone cheese for a different flavor, or use a dairy-free cream cheese alternative if you’re looking for a vegan option.
How can I make these cupcakes gluten-free?
To make these cupcakes gluten-free, substitute the cupcake flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for the best texture.
How should I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. Unfrosted cupcakes can also be frozen for longer storage.
Final Bite
These Blueberry Cupcakes with Cream Cheese Frosting are not just a dessert; they’re a celebration of flavors and textures that come together in a delightful package. The moistness of the cupcake paired with the tangy sweetness of the frosting makes for a truly irresistible treat. Whether you’re sharing them with friends or enjoying them solo, these cupcakes will surely bring a smile to your face.
So, gather your ingredients and get ready to indulge in a batch of these charming blueberry cupcakes. Trust me, they’ll become a staple in your baking repertoire, and every bite will remind you of sunny days and joyous moments. Happy baking!
Blueberry Cupcakes with Cream Cheese Frosting
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven. Begin by preheating your oven to 350°F (175°C). This ensures your cupcakes bake evenly.
- Step 2: Prepare the Cupcake Batter. In a medium bowl, whisk together the cupcake flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Step 3: Add Eggs and Flavorings. Add the large egg, egg whites, and vanilla extract to the butter-sugar mixture. Beat until well combined.
- Step 4: Incorporate Wet Ingredients. Mix in the buttermilk and sour cream, blending until smooth.
- Step 5: Combine Dry and Wet Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Step 6: Fold in Blueberries. Gently fold in the fresh blueberries using a spatula.
- Step 7: Bake the Cupcakes. Line your cupcake tin with liners and fill each liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Step 8: Cool the Cupcakes. Allow the cupcakes to cool in the tin for about 5 minutes, then transfer to a cooling rack to cool completely.
- Step 9: Prepare the Cream Cheese Frosting. In a large bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar, mixing until creamy.
- Step 10: Frost the Cupcakes. Once the cupcakes are cool, frost each with the cream cheese frosting and top with additional blueberries.
Notes
- Ensure butter and cream cheese are at room temperature for best mixing.
- Fold in blueberries carefully to maintain their texture.
- Add a squeeze of lemon juice to the frosting for extra flavor.
- If using frozen blueberries, keep them frozen until mixing.
