Blueberry Cupcakes Recipe | My Baking Habit

Tender vanilla cupcakes are bursting with recent 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 standard flavors: chocolate cupcakes made with my favourite doctored cake combine, basic vanilla cupcakes, even home made 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. 

If you happen to additionally prefer to shock family and friends with twists on conventional flavors, that is the recipe for you! Take these to a spring get together 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 superbly buttery, tender vanilla cupcake base and tons of plump, recent blueberries. Then they’re topped with a wealthy and decadent cream cheese frosting.

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

The strategy for making the cupcake batter appears a bit 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 recent blueberries actually simply take it excessive.

This recipe makes 24 cupcakes, so it’s excellent for events. Or you’ll be able to freeze half of the cupcakes for later – in any case, who doesn’t need cupcakes within the freezer for a bit late-night snack??

Methods to make my blueberry cupcakes

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

Components you’ll want

For the cupcakes, you have to:

• 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 entire milk
• 2 teaspoons pure vanilla extract
• 1 1/2 cups recent blueberries plus 2 tablespoons flour

This recipe makes use of a mixture of cake flour and all-purpose flour. If you happen to don’t hold cake flour readily available, I’ve a cake flour substitute that you need to use as a substitute.

Ensure you additionally know  measure flour accurately earlier than you begin baking. This can assist your cupcakes come out excellent each time. 

The butter must be at room temperature earlier than you add it to the dry components. If you happen to 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. If you’re utilizing frozen blueberries, don’t thaw them earlier than including them to the batter.

If you’re 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

If you’re out of powdered sugar, try my publish on  make powdered sugar. You should utilize that substitute to save lots of your self a visit to the grocery retailer.

Making these cupcakes

This recipe makes 24 cupcakes, so line 24 customary 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 components to the dry combination in 3 elements. Scrape down the perimeters of the bowl with a spatula after every addition.

Beat the batter till the components are nicely mixed, however make certain to not over beat.

Now gently toss the blueberries with 2 tablespoons of flour and thoroughly 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, akin to an ice cream scoop, to do that.

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

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

Different frosting choices

The mixture of recent 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 will 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. 

If you happen to’d prefer to freeze the cupcakes, you might have 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, deliver 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 too can 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 publish on  freeze cake.