Name: Blueberry Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 6 tbsp. granulated sugar -; 1/4 c. dark-brown sugar -; 1 tsp. cinnamon -; 1 c. cake flour (not self-rising) -; 1/4 tsp. baking soda -; 1 tsp. baking powder -; 1/2 tsp. salt -; 1 stick unsalted butter -; c. granulated sugar -; 2 large eggs -; 1 tsp. pure vanilla extract -; 3/4 c. sour cream -; 6 oz. blueberries -; 1 1/4 stick unsalted butter -; 8 oz. cream cheese -; 1/2 tsp. pure vanilla extract -; 2 c. confectioners' sugar -; 1/4 c. high-quality blueberry jam -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Cupcakes

1. 6 tbsp. granulated sugar -

2. 1/4 c. dark-brown sugar -

3. 1 tsp. cinnamon -

4. 1 c. cake flour (not self-rising) -

5. 1/4 tsp. baking soda -

6. 1 tsp. baking powder -

7. 1/2 tsp. salt -

8. 1 stick unsalted butter -

9. c. granulated sugar -

10. 2 large eggs -

11. 1 tsp. pure vanilla extract -

12. 3/4 c. sour cream -

13. 6 oz. blueberries -

14. 1 1/4 stick unsalted butter -

15. 8 oz. cream cheese -

16. 1/2 tsp. pure vanilla extract -

17. 2 c. confectioners' sugar -

18. 1/4 c. high-quality blueberry jam -

How to cook deliciously - Blueberry Cupcakes

1. Stage

Make the topping: Mix together granulated and brown sugars and cinnamon.

2. Stage

Make the cupcakes: Preheat oven to 375 degrees F with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.

3. Stage

Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.

4. Stage

Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.