Blueberry Cupcakes with Cream Cheese Frosting
Ingredients
The cupcakes
-
1 2/3
cup
cake flour
-
¾
tsp
baking powder
-
¼
tsp
baking soda
-
½
tsp
salt
-
¾
cup
granulated sugar
-
2
Tbsp
granulated sugar
-
½
cup
unsalted butter
-
1
large
egg
-
2
large
egg whites
-
1
tsp
vanilla extract
-
¼
cup
buttermilk
-
⅓
cup
sour cream
-
1 ¼
cups
fresh blueberries
-
more
for topping
fresh blueberries
The cream cheese frosting
-
8
oz
cream cheese
-
½
cup
butter
-
½
tsp
vanilla extract
-
2
cups
powdered sugar
Instructions
- Preheat the oven to 350°F.
- Sift the cake flour, baking powder, baking soda, and salt together in a bowl and set aside.
- In a stand mixer, whip the butter and granulated sugar until pale and fluffy.
- Mix in the egg and then the egg whites one at a time, followed by the vanilla.
- In a separate measuring cup, whisk the sour cream and buttermilk until smooth.
- Gradually add the flour mixture and buttermilk mixture to the butter mixture, alternating between the two, mixing until just combined.
- Gently fold in the blueberries.
- Divide the batter among 12 lined muffin cups, filling each about ¾ full.
- Bake for 20-24 minutes until a toothpick comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, whip the cream cheese and butter until smooth, then mix in the vanilla and powdered sugar until fluffy.
- Once the cupcakes are cool, frost them and garnish with additional blueberries.
Nutrition Facts (estimated)
Servings
12
Calories
429
Total fat
24g
Total carbohydrates
50g
Total protein
4g
Sodium
278mg
Cholesterol
79mg
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