recipe 12
blueberry cupcakes w/ cream cheese icing
Brynn Parks
Ingredients:
- 1/2 cup whole milk
- 1/4 cup sour cream
- 3/4 cup cake flour
- 3/4 cup all-purpose flour + 1 tablespoon divided
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 2 large eggs
- 2 cups of blueberries (fresh)
Preheat oven to 350 degrees.
Mix milk and sour cream in a bowl. Set aside. In another bowl, mix cake flour, all purpose flour, baking powder, baking soda, and salt. Set aside.
In a bowl using an electric mixer, mix butter until smooth. Add sugar and beat for 3 to 4 minutes. Add eggs one at a time. Add vanilla. Add half of the dry ingredients with mixer on low. Stream in milk, mix until combined. Add remaining dry ingredients and mix until combined.
Toss blueberries in reserved flour. Add to batter. Put batter into the cupcakes tins. Makes 18 cupcakes. Bake for 20 minutes at 350 degrees. Cool completely before icing.
Cream cheese frosting:
- 1 8oz brick cream cheese, room temp
- 4 tablespoons unsalted butter, room temp
- 2 cups confectioner's sugar
- 1 tablespoon vanilla
Combine cream cheese and butter.
Mix for 2 minutes. Scrape down the sides then add sugar and vanilla, mix until smooth.