Description
Delight in these moist, fluffy blueberry cupcakes topped with a rich and creamy cream cheese frosting. Perfect for any occasion, these cupcakes combine fresh blueberries folded gently into a light vanilla batter, baked to perfection, and crowned with a smooth, tangy frosting that complements the fruity sweetness beautifully.
Ingredients
Cupcakes
- 1 ¾ cups cake flour (not self-rising)
- 1 ¼ cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon fine sea salt
- 1 cup unsalted butter (cut into 1-inch cubes; room temperature)
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 ½ cups fresh blueberries
- 2 tablespoons flour (for tossing blueberries)
Cream Cheese Frosting
- 8 ounces cream cheese (softened to room temperature)
- 4 tablespoons unsalted butter (softened to room temperature)
- 1 pound confectioners’ sugar (about 3 ¾ cups, sifted)
- 2 teaspoons pure vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Line 24 standard cupcake wells with grease-proof paper liners, then set the pans aside for later.
- Combine Dry Ingredients: In a stand mixer bowl fitted with the paddle attachment or a large mixing bowl with an electric hand mixer, combine cake flour, all-purpose flour, granulated sugar, baking powder, and salt. Mix on low speed until the ingredients are evenly combined.
- Add Butter: Add the cubed unsalted butter to the dry ingredients and mix until the butter pieces are just coated with flour, ensuring an even distribution.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs, whole milk, and vanilla extract until well blended.
- Incorporate Wet Ingredients: With the mixer on medium speed, gradually add the wet mixture to the dry ingredients in three parts. Scrape down the sides of the bowl before each addition. Beat the batter thoroughly but avoid overmixing to keep the cupcakes light and tender.
- Prepare Blueberries: In a separate medium bowl, gently toss the fresh blueberries with 2 tablespoons of flour to prevent them from sinking.
- Fold Blueberries into Batter: Carefully fold the floured blueberries into the batter to distribute them evenly without breaking.
- Fill Cupcake Liners: Using a large scoop, divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full for proper rising.
- Bake: Place the pans in the oven and bake for 18 to 22 minutes, rotating the pans halfway through to ensure even baking. Test doneness by inserting a cake tester or toothpick into the center; it should come out clean.
- Cool: Remove cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
- Prepare Cream Cheese Frosting: In the stand mixer bowl fitted with the paddle attachment, cream the softened cream cheese and butter together until smooth and well combined, about 5 minutes. Scrape down the sides as needed.
- Add Sugar and Vanilla: With the mixer on low speed, gradually add the sifted confectioners’ sugar until smooth and incorporated. Then add vanilla extract and mix to combine. Increase the mixer speed to medium and beat for an additional 5 minutes, scraping the bowl as necessary to achieve a creamy, fluffy texture.
- Frost Cupcakes: Pipe or spread the cream cheese frosting onto the cooled cupcakes. Optionally, garnish each cupcake with a fresh blueberry for a lovely finishing touch.
Notes
- Ensure all ingredients are at room temperature for the best mixing results.
- Do not overmix the batter to maintain lightness in the cupcakes.
- Coating blueberries with flour prevents them from sinking to the bottom of the cupcakes.
- The frosting is best used immediately but can be refrigerated and gently re-whipped before use if needed.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American