Blueberry Cupcakes
Light and buttery cupcakes filled with fresh blueberries and topped off with cream cheese frosting.
Servings: 12
Ingredients
- 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
Instructions
- 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.
Nutrition
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