Blueberry Cream Cupcakes – Sally’s Baking Habit

I initially printed this recipe in 2014 and have since added new pictures and extra useful success ideas. I additionally made some small enhancements to the recipe, that are mirrored within the printable recipe under.

For those who’re on the lookout for a blueberry and vanilla-forward cupcake recipe, with a touch of lemon, and a giant fluffy cloud of whipped frosting on prime, you’ve landed in the proper place.

This new-and-improved cupcake batter is similar to my strawberry shortcake cupcakes model. (Have you ever tried these earlier than? Since you MUST!)

Seize These Elements

Right here’s What You Want & Why:

• Flour: All-purpose flour is the bottom of this cupcake batter.
• Baking Powder + Baking Soda: These leavening brokers give the cupcakes elevate. See the video explaining the distinction between baking powder and baking soda.
• Salt: Taste enhancer/sweetness balancer.
• Melted Butter: Utilizing melted butter as a substitute of softened butter means you don’t want a mixer to make these splendidly tender cupcakes. I additionally recognize that you could actually style that buttery taste, one thing you don’t at all times get in a cupcake recipe utilizing oil or creamed butter. That’s why I exploit melted butter in snickerdoodle cupcakes, too.
• Egg Whites: Utilizing simply the whites of the eggs makes for the lightest, fluffiest vanilla cake crumb… one thing you’ll additionally take pleasure in in my favourite white cake recipe.
• Bitter Cream: This retains the cupcakes moist. Plain yogurt works as a effective substitute.
• Milk: Entire milk makes for the very best style and texture, however lower-fat or nondairy can work in a pinch.
• Vanilla Bean + Extract: In addition to blueberries, vanilla is the principle taste in these cupcakes, so I like to recommend utilizing the pure sort right here, for the very best taste. You’ll additionally want the seeds scraped from 1/2 of a vanilla bean (–> that is my most well-liked selection). As a substitute of utilizing each, think about subbing in vanilla bean paste.
• Blueberries: I strongly encourage you to make use of contemporary blueberries; I discover frozen weighs down the batter and the cupcakes come out fairly dense.

The best way to Make Blueberry Cream Cupcakes

The method for making these cupcakes is easy. Whisk collectively dry components, whisk collectively moist components, after which mix the 2. You don’t want a mixer for this batter! Gently fold within the blueberries.

You’ll have sufficient batter for 15 cupcakes, so line a regular 12-cup muffin pan after which a second one with 3 extra cupcake liners. Fill the liners simply 2/3 of the best way full. Don’t attempt to match all of the batter into 12 cups—the cupcakes will spill over the perimeters when baking. (Baker’s Tip: For those who serve a dozen cupcakes, nobody may have any thought there have been 3 further cupcakes that by some means went lacking… that may be our little secret.)

These cupcakes take nearly 20 to 22 minutes to bake. Be sure they’re utterly cool earlier than you frost them. Which brings us to this…

Lemon Whipped Cream Cheese Frosting

Want I say extra?? This mild and fluffy whipped cream cheese frosting flavored with contemporary lemon is solely *chef’s kiss* on these blueberry cream cupcakes.

With simply the correct amount of sweetness balanced with the tangy cream cheese and zingy lemon, you’ll be on the lookout for extra causes to make this frosting. (A number of ideas: pistachio cupcakes, lemon raspberry cupcakes, angel meals cupcakes, strawberry cupcakes…)

Right here’s what you want:

• Heavy Cream (Chilly)
• Cream Cheese
• Confectioners’ Sugar
• Lemon Zest + Juice
• Vanilla Extract

Begin by whipping the chilly cream, similar to you do for making do-it-yourself whipped cream. After getting stiff peaks, switch the whipped cream to a different bowl.

Subsequent, beat the cream cheese till easy and creamy (no lumps!), then add the remainder of the components. With a spatula, gently fold the whipped cream into the cream cheese combination. Go slowly—you don’t wish to deflate the whipped cream an excessive amount of.

You may pipe the whipped cream cheese frosting on the cupcakes, or just dollop and unfold it on prime. I like so as to add a couple of contemporary blueberries and slightly sprig of contemporary mint for a straightforward garnish. Within the pictures, I used piping tip Ateco 808 (a big, broad spherical tip).

That’s it, you’re executed! Mild and candy blueberry cupcakes with a fluffy cloud of cream on prime. The trace of lemon is just like the sunshine chopping via that cloud. 😉

Comparable Recipes + Flavors

For a stronger lemon taste, think about these lemon blueberry cupcakes and even this lemon blueberry cake.

And in case you love blueberry + cream + vanilla collectively, you completely make this blueberry cream cheese pie. (A favourite!)

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