Blueberry Cupcakes Recipe | My Baking Dependancy

Tender vanilla cupcakes are bursting with contemporary blueberries and topped with a tangy cream cheese frosting. These blueberry cupcakes make for a scrumptious spring and summer season dessert!

It’s simple to think about truffles and cupcakes as the normal flavors: chocolate cupcakes made with my favourite doctored cake combine, traditional vanilla cupcakes, even selfmade funfetti cupcakes.

However I actually, actually love less-traditional cupcakes. Like strawberry shortcake cupcakes, cherry cheesecake cupcakes, or pumpkin spice cupcakes.

So clearly I’m an enormous fan of those blueberry cupcakes. 

In case you additionally prefer to shock family and friends with twists on conventional flavors, that is the recipe for you! Take these to a spring celebration or summer season cookout and I do know they’ll disappear very quickly.

Why you’ll love these tender blueberry cupcakes

These blueberry cupcakes mix a wonderfully buttery, tender vanilla cupcake base and tons of plump, contemporary blueberries. Then they’re topped with a wealthy and decadent cream cheese frosting.

I like how the frosting coupled with the contemporary berry taste virtually makes them style like blueberry cheesecake – and given my affinity for cheesecake, this can be a superb factor.

The strategy for making the cupcake batter appears somewhat bizarre at first, but it surely’s truly actually, very easy. And the result’s a cake with the right crumb and nice taste. 

The contemporary blueberries actually simply take it excessive.

This recipe makes 24 cupcakes, so it’s good for events. Or you possibly can freeze half of the cupcakes for later – in any case, who doesn’t need cupcakes within the freezer for somewhat late-night snack??

make my blueberry cupcakes

The cake base of those blueberry cupcakes is customized from a Martha Stewart recipe. The strategy is unquestionably uncommon, however belief the method – I promise you that the result’s nice!

Components you’ll want

For the cupcakes, you will have:

• 1 3/4 cups cake flour
• 1 1/4 cups all-purpose flour
• 2 cups granulated sugar
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 1 cup room-temperature unsalted butter reduce into 1-inch cubes
• 4 giant eggs
• 1 cup complete milk
• 2 teaspoons pure vanilla extract
• 1 1/2 cups contemporary blueberries plus 2 tablespoons flour

This recipe makes use of a mixture of cake flour and all-purpose flour. In case you don’t maintain cake flour readily available, I’ve a cake flour substitute that you should utilize as an alternative.

Be sure to additionally know how one can measure flour appropriately earlier than you begin baking. It will assist your cupcakes come out good each time. 

The butter must be at room temperature earlier than you add it to the dry elements. In case you overlook to set yours out forward of time, try my suggestions for softening butter rapidly.

Contemporary blueberries are my desire for these cupcakes, however frozen blueberries will work too. In case you are utilizing frozen blueberries, don’t thaw them earlier than including them to the batter.

In case you are making the cream cheese frosting for these blueberry cupcakes, additionally, you will want:

• 8 ounces room-temperature cream cheese
• 4 tablespoons room-temperature unsalted butter
• 1 pound confectioners’ sugar (sifted)
• 2 teaspoons vanilla extract

In case you are out of powdered sugar, try my put up on how one can make powdered sugar. You need to use that substitute to avoid wasting your self a visit to the grocery retailer.

Making these cupcakes

This recipe makes 24 cupcakes, so line 24 normal cupcake wells with grease-proof liners or spray with nonstick spray. Set the pans apart.

Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl with an electrical hand mixer, add each flours, sugar, baking powder, and salt. Combine on low till simply mixed.

Add the butter items. Combine till they’re simply coated with the flour.

Now whisk collectively the eggs, milk, and vanilla. With the mixer operating on medium velocity, add the moist elements to the dry combination in 3 components. Scrape down the edges of the bowl with a spatula after every addition.

Beat the batter till the elements are nicely mixed, however be sure to not over beat.

Now gently toss the blueberries with 2 tablespoons of flour and punctiliously fold them into the batter.

Divide the batter between the ready cupcake wells, filling to about 2/3 full. I like to make use of a big scoop, corresponding to an ice cream scoop, to do that.

Bake the blueberry cupcakes at 325°F for 18-22 minutes. Rotate the pans midway by baking in order that they rise and brown evenly. A toothpick inserted within the heart ought to come out clear when the cupcakes are finished.

Let the cupcakes cool utterly. As soon as they’ve cooled, combine the cream cheese frosting and unfold or pipe the frosting on high as desired. 

Different frosting choices

The mixture of contemporary blueberries and tangy cream cheese frosting is so good, however that’s not your solely possibility when frosting these blueberry cupcakes!

Storage and freezing suggestions

Unfrosted blueberry cupcakes may be saved in an hermetic container at room temperature for as much as a day earlier than frosting them.

When you add the cream cheese frosting, retailer the cupcakes within the fridge for as much as 3 days. 

In case you’d prefer to freeze the cupcakes, you’ve a few choices.

Freezing unfrosted blueberry cupcakes

Freeze the unfrosted cupcakes and the cream cheese frosting individually. Wrap the cupcakes in plastic wrap and place them in a zip-top freezer bag. Place the frosting in an hermetic container.

Freeze for as much as 2 months.

Let the frosting thaw within the fridge in a single day; thaw the cupcakes at room temperature for a few hours.

Earlier than adorning, carry the frosting to room temperature and whip it with an electrical mixer for a couple of minutes to revive the feel.

Freezing frosted cupcakes

You can too freeze the cupcakes after they’ve been frosted. Place frosted cupcakes on a sheet pan within the freezer. Freeze for 1-2 hours, till the frosting is agency.

Wrap in plastic wrap and place in a zip-top freezer bag. Freeze for as much as 1 month. Thaw in a single day within the fridge or at room temperature for a few hours.

For much more particulars, try my put up on how one can freeze cake.