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Cakes Cupcakes Desserts

Blueberry Cupcakes

swirl, blueberry, cupcakes

Blueberry Cupcakes

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Cakes, Cupcakes, Desserts
Servings 12 cupcakes

Ingredients
  

For the Topping

  • 6 tbs sugar
  • 1/4 cup dark brown sugar
  • 1 tsp cinnamon

For the Cupcakes

  • 1 2/3 cups cake flour (not self-rising)
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 stick unsalted butter softened
  • 2/3 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 3/4 cup sour cream
  • 6 oz blueberries (1 1/4 cups)

For the Icing

  • 1 1/4 sticks unsalted butter softened
  • 8 oz cream cheese room temperature
  • 1/2 tsp vanilla
  • 2 2/3 cups confectioners sugar sifted
  • 1/4 cup blueberry jam high-quality, such as Hero, strained (3 tbs)

Instructions
 

  • Make the topping: Mix together granulated and brown sugars and cinnamon.
  • Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
  • Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
  • Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

Notes

Blueberry Cupcakes

These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into the vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing.
Tip: Place the blueberries in a bowl, then after whisking together the dry ingredients, spoon one to two tablespoons worth of the flour mixture over the berries. Toss the berries with the flour until they are completely coated. Fold the flour-coated berries into the batter, along with any of the dry ingredients left in the bowl.
Coating the berries with a spoonful of the recipe’s dry ingredients prevents sinking. Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. And if you’re using frozen blueberries, the flour will also help minimize how much the berries bleed into the batter.
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