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Dessert for 12

Blueberry Cupcakes

Tender vanilla cupcakes fold in blueberries and are topped with a smooth cream cheese frosting.

$0.69per serving $
120 minstart to table
12servings

AmericanVegetarianKid-friendlyBudgetDessertsSummer

Ingredients

  • 1 2/3 cup 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
  • 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 (optional)
  • 8 oz cream cheese
  • 1/2 cup butter
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar

Steps

  1. Heat the oven to 350 F and line a 12-cup muffin pan with paper liners.
  2. Whisk the cake flour, baking powder, baking soda, salt, and sugar in a medium bowl.
  3. Beat the butter until smooth, then beat in the egg, egg whites, and vanilla.
  4. Mix the dry ingredients into the butter mixture with the buttermilk and sour cream, then fold in the blueberries.
  5. Divide the batter among the liners and bake for 18 to 22 minutes, until a toothpick comes out clean.
  6. Beat the cream cheese, butter, vanilla, and powdered sugar until smooth, then frost the completely cooled cupcakes.

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