Recipes, Sweets

Blueberry Cupcakes

Somewhere along the line, muffins got the reputation for being healthier than cupcakes. So if it makes you feel better to call these blueberry muffins, go right ahead. I mean, they have fresh fruit on the top, too. So they’re actually better. (Just ignore that cream cheese frosting.)

blueberry cupcakes | librarian style

Blueberry Cream Cheese Cupcakes
inspired by this recipe


Blueberry Cake

  • 1/4 C (1/2 stick) unsalted butter, softened
  • 3/4 C granulated sugar
  • 2 large eggs
  • 1/3 C  sour cream
  • 1/4 C vegetable oil
  • 1 T vanilla extract
  • 1 3/4 C flour
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 2/3 Cmilk
  • 1 1/2 C fresh blueberries

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1/4 C (1/2 stick) unsalted butter, softened
  • 1 T vanilla extract
  • 3 C powdered sugar

Preheat oven to 350F. Line a cupcake pan with baking cups.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, vegetable oil, and vanilla extract. Whisk together flour, baking powder, baking soda, and salt in small glass bowl. Gradually add to mixing bowl. Stir in the milk, stirring until batter is smooth, but be careful of over-beating. Stir in the blueberries.

Fill baking cups about 2/3 full (or a little less) and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting.

In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the salt and vanilla. Gradually beat in the powdered sugar. If frosting is too soft, add more powdered sugar until it reaches a spreadable consistency. Likewise, if the frosting is too stiff, add more milk until it reaches a spreadable consistency.

Before serving, pipe or spread frosting on top of cooled cupcakes and decorate with a few fresh blueberries, if desired. If cupcakes will sit out more than a day, keep refrigerated in an airtight to help preserve the cupcakes. Serve at room temperature.


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