Blueberry Cupcakes

The moment I take a bite into a fluffy cupcake, I’m transported back to my grandmother’s kitchen, where the sweet aroma of fresh blueberries filled the air, mingling with the rich scent of cream cheese. These Blueberry Cupcakes are not just a dessert; they are a warm hug, a nostalgic trip to carefree afternoons spent baking. I remember the joy on my friends’ faces when I would surprise them with a batch at our gatherings. Each cupcake is a little piece of happiness, bursting with juicy blueberries and topped with luscious frosting. Whether it’s for a celebration or just a treat for yourself, these cupcakes are the perfect choice to bring a smile to anyone’s face.

Ingredients to Make Blueberry Cupcakes

The ingredients for these Blueberry Cupcakes are simple yet effective in creating a delightful treat. Each component plays a crucial role in bringing the flavors together, and it’s the quality of these ingredients that will make your cupcakes shine.

• 1 2/3 cups of cake flour, for a light and airy texture.
• 3/4 tsp of baking powder, to help the cupcakes rise perfectly.
• 1/4 tsp of baking soda, for additional leavening.
• 1/2 tsp of salt, to enhance flavor.
• 3/4 cup + 2 Tbsp of granulated sugar, for sweetness.
• 1/2 cup of unsalted butter, softened for creaminess.
• 1 large egg, for richness.
• 2 large egg whites, to add lightness.
• 1 tsp of vanilla extract, for flavor depth.
• 1/4 cup of buttermilk, to keep the cupcakes moist.
• 1/3 cup of sour cream, contributing to the cupcake’s rich texture.
• 1 1/4 cups of fresh blueberries, plus more for topping, of course!
• 8 oz of cream cheese, softened for the frosting.
• 1/2 cup of butter, softened, to mix with the cream cheese.
• 1/2 tsp of vanilla extract, for the frosting.
• 2 cups of powdered sugar, to sweeten the frosting.

Making This Blueberry Cupcakes

Making Blueberry Cupcakes is not only enjoyable but also a wonderful way to create delicious memories. Let’s dive into the steps to ensure these cupcakes turn out perfect and scrumptious!

1. Preheat your oven to 350 degrees Fahrenheit. This is essential for getting that perfect bake on your cupcakes; start with a warm oven.

2. In a mixing bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk them together for about twenty seconds to combine well and aerate the flour, ensuring a light texture.

3. In the bowl of an electric mixer fitted with a paddle attachment, whip together butter and granulated sugar until the mixture becomes pale and fluffy. This process is crucial as it incorporates air into the batter.

4. Scrape down the sides and add the egg. Mix until just combined, then add the egg whites one at a time, ensuring each is fully incorporated before adding the next. This adds to the fluffiness of the cupcakes.

5. In a measuring cup, whisk together sour cream and buttermilk until smooth. This will add moisture to your batter. Gradually add this mixture to the batter in three parts, alternating with the dry ingredients. Start with the dry mixture and end with it, mixing only until combined.

6. Gently fold in the blueberries with a spatula, being careful not to crush them. This will keep your cupcakes light and airy.

7. Line a muffin tin with paper liners and divide the batter evenly among the cups, filling each about three-quarters full. The batter should just reach the top of the liners.

8. Bake in your preheated oven for about 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as baking times can vary!

9. Once baked, allow them to cool in the muffin tin for several minutes before transferring them to a wire rack to cool completely. This step is important to prevent sogginess.

10. For the cream cheese frosting, in a clean mixer bowl, whip cream cheese and butter together until smooth and fluffy. Add in the vanilla extract and gradually add the powdered sugar, whipping until light and fluffy. If your frosting seems runny, chill it briefly before using.

11. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously over the tops, and don’t forget to add some extra blueberries for garnish!

Substitutions and Tips

When making Blueberry Cupcakes, you might want to consider some helpful tips and substitutions that can enhance your baking experience. Here are some ideas:

• Storage: Store leftovers in an airtight container at room temperature for up to three days to maintain freshness.
• Freezing: These cupcakes can be frozen! Wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to three months.
• Pairing: Pair these cupcakes with a refreshing cup of tea or coffee; the flavors complement each other beautifully.
• Frosting Variations: You can substitute cream cheese with mascarpone for a slightly different taste or use a whipped cream frosting for a lighter option.
• Ingredient Quality: Always use fresh, high-quality blueberries for the best flavor. Frozen ones can work, but you may need to adjust the baking time.
• Customization: Feel free to add spices such as cinnamon or nutmeg to give your cupcakes a unique flavor profile.
• Serving Temperature: These cupcakes taste best at room temperature, so allow them to sit out for a bit before serving.

What to Serve Alongside Blueberry Cupcakes

When it comes to enjoying your freshly baked Blueberry Cupcakes, the right accompaniments can elevate the experience. Here are some suggestions on what to serve alongside:

• Afternoon Tea: These cupcakes make a perfect pairing with tea, offering a sweet compliment to the warm beverage.
• Brunch Parties: Serve them at brunch gatherings; they are a delightful addition to fruit platters and savory dishes.
• Picnics: Pack them for outdoor outings; they are easy to transport and share!
• Kids’ Parties: Their vibrant color and sweet flavor make them a hit among children, perfect for birthdays or celebrations.
• Seasonal Celebrations: These cupcakes fit well with summer picnics or spring gatherings, showcasing seasonal blueberries beautifully.
• Storage Tips: Keep them in a cool, dry place to maintain their fluffiness; consider chilling if you prefer a refreshing treat.

FAQ

Conclusion

These Blueberry Cupcakes are truly something special, combining the sweetness of fresh berries with a creamy frosting that’s hard to resist. They’re perfect for any occasion, be it a birthday, picnic, or just a regular Tuesday when you want something sweet. I encourage you to try making these delightful cupcakes; your taste buds will thank you!

Blueberry Cupcakes

Craving something sweet and fluffy? These Blueberry Cupcakes are bursting with fresh blueberries and topped with rich cream cheese frosting. Perfect for any occasion, they are simple yet oh-so-delicious. Make a batch tonight and watch them disappear!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Desserts

Cuisine American

Servings 12 servings

Calories 220 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Whisk
• Blender
• Baking Sheet
• Oven

Ingredients

  

• 1 2/3 cups 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 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 (1/4 cup unsalted and 1/4 cup salted preferred)
• 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

• Tip: If you only have salted butter that will be fine for this recipe, simply reduce the salt to 1/4 tsp.
• Tip: When softening your butter, you can either leave it out to nearly reach room temp, or you can heat it in the microwave, rotating it about every 4 seconds until soft (so it softens evenly). Just don't let it melt.

Keyword Blueberry Cupcakes, Cream Cheese Frosting, Cupcake Recipe, easy desserts