These super wet cupcakes square measure detonating with vanilla, juicy blueberries, and a touch of lemon. High them with lush cheese icing and they will presently be a replacement favorite!
The combination of sweet blueberries, sweet vanilla, buttery cake, and lemon rind is out of this world! they're the right place for my favorite cheese icing. If you're keen on cheese icing, this is often a direction you would like.
Seriously, look however thick and creamy.
If you don’t have a spherical piping tip, spread it onto the cupcakes with a knife. Even as tasty! If cheese icing isn’t your issue, you may strive these cupcakes with my strawberry topping or vanilla buttercream instead.
These blueberries ‘n cream cupcakes square measure excellent for spring and time of year. Although by exploitation frozen blueberries you may build them year round! Trust Maine, once one style – you’ll need to form them each probability you get.
Ingredients :
Cupcakes :
- 1 and 2/3 cup (210g) all-purpose flour (careful not to overmeasure)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1/4 cup (62g) yogurt or sour cream (Greek or regular yogurt are fine)
- 3/4 cup (180ml) milk1
- 1 and 1/3 cups fresh or frozen blueberries (do not thaw if using frozen)
Cream Cheese Frosting :
- 8 ounces (224g) full-fat block cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
Directions :
- Preheat oven to 350F degrees. Line two muffin pans with cupcake liners (this recipe makes 14 cupcakes, so there will be two batches). Set aside.
- Make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated and brown sugars. Mixture will be thick. Vigorously whisk the egg, yogurt, milk, vanilla, and lemon zest until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the blueberries.
- Divide batter among 14 cupcake liners and bake in batches for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
- Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip to pipe the frosting, but you can simple frost with a knife. Decorate with more blueberries if desired.
- Unfrosted cupcakes remain fresh covered tightly at room temperature for 3 days. Store frosted cupcakes in the refrigerator for up to 2 days and allow to come to room temperature before serving.
- Make ahead tip: Prepare cupcakes and frosting 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
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