Blueberry Cupcakes
Light and buttery cupcakes filled with fresh blueberries and topped off with cream cheese frosting.
Prep Time10 minutes mins
Cook Time17 minutes mins
Course: Cupcakes
Cuisine: American
Servings: 12
Calories: 476kcal
- 1 3/4 cups all-purpose flour
- 1 cup blueberries fresh
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup unsalted butter softened
- 2 eggs room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese full fat
- 1/2 cup unsalted softened butter 1 stick
- 3 cups powdered sugar
- 1 tsp vanilla extract
Preheat oven to 350 degrees F.
Line a muffin tin with cupcake liners and set aside.
Mix the unsalted butter and sugar until creamy. Add the eggs, sour cream, and buttermilk and mix until well incorporated.
Add the all-purpose flour, salt, baking soda, and salt. Mix until well combined but do not over mix.
Fold in the fresh blueberries. Fill each cupcake liner about 3/4's of the way full.
Bake the cupcakes for 17 minutes or until fully cooked through.
Let the cupcakes cool completely before frosting. To make the frosting, mix the unsalted butter and cream cheese for 2-3 minutes. Add the vanilla extract and powdered sugar. Mix for 3-4 minutes or until fluffy.
Calories: 476kcal | Carbohydrates: 60g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 187mg | Potassium: 126mg | Fiber: 1g | Sugar: 45g | Vitamin A: 849IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg