Blueberries 'n Cream Cupcakes
Ingredients
The cupcakes
-
1 and 2/3
cup
all-purpose flour
-
½
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
½
cup
unsalted butter, melted
-
½
cup
granulated sugar
-
½
cup
packed light brown sugar
-
1
large
egg
-
¼
cup
yogurt or sour cream
-
¾
cup
milk
-
2
teaspoon
pure vanilla extract
-
2
teaspoon
lemon zest
-
1 and 1/3
cup
fresh or frozen blueberries
The cream cheese frosting
-
8
ounces
full-fat brick cream cheese
-
½
cup
unsalted butter
-
3
cup
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
-
⅛
teaspoon
salt
Instructions
- Preheat the oven to 350°F (177°C) and line two muffin pans with cupcake liners.
- Mix the dry ingredients (flour, baking powder, baking soda, salt) in a bowl.
- Melt the butter and whisk in the sugars until thick. Then add the egg, yogurt, milk, vanilla, and lemon zest, mixing until combined.
- Combine the wet and dry ingredients, then gently fold in the blueberries.
- Divide the batter among the cupcake liners and bake for 20 minutes or until a toothpick comes out clean.
- For the frosting, beat the cream cheese and butter until smooth, then mix in the confectioners’ sugar, vanilla, and salt until creamy.
- Frost the cooled cupcakes and decorate with additional blueberries if desired.
- Store unfrosted cupcakes at room temperature for up to 3 days and frosted cupcakes in the refrigerator for up to 2 days.
Nutrition Facts (estimated)
Servings
14 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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