Blueberry Cream Cheese Frosting Cupcakes

Blueberry cupcakes with cream cheese frostingV1nToday I’m going to present Blueberry Cream Cheese Frosting Cupcakes, my first baking recipe on my blog, obviously not in my kitchen!!! I love baking as much as I do cooking except for the mess and following measurements while baking. I must say I have never measured a single ingredient to cook in my entire cooking journey except for the past 8 months (age of my baby blog). When it comes to cooking and baking, I love to do them both! While I love baking, especially the end result, I love the art of cooking even more. Going through my pantry and trying to figure out what flavours go with what based solely on what I have in the house can be so much fun! I have an overall passion to make people happy through their stomach and/or sweet tooth.

“Cooking is an art, baking is a science”

Hmm…. Cooking is not an exact science…. But Baking is a fair bit more towards the exact side…

Cooking can be a form of art, with a colourful presentation and tasteful variations. On the other side of the spectrum, when something is baked, however, exact formulas must be followed if not the product can turn into disaster in an oven. That’s exactly where my problem starts because I go by instinct when it comes to ingredients and the best part about cooking is that you’ll eventually be able to make it from scratch without a recipe. I can cook the same thing over and over and make it taste new and different each and every time. Give me more ingredients, and it turns out even better. I rarely need a recipe, expensive ingredients, or fancy equipment. All I need is a little bit of time, and the inspiration always comes to me.

See, baking isn’t about inspiration. It is about planning. It is about measuring cups and recipes…..If you don’t believe me… find a recipe with baking soda… then leave it out notsure It’s not like forgetting to add salt to your curry!!

Blueberry Cupcakes With Cream Cheese Frosting V2

Me, I’m definitely a cook. I enjoy the spontaneity of tweaking a recipe or making one up based on what’s in the fridge. But the downside to being a cook is that, no matter how often I’ve baked a recipe, I can’t guarantee the same results every time.

The moral of the story is this: If you are a great cook, be happy, then throw all your instincts out the window when it’s time to bake. Don’t improvise. Don’t improve. Don’t change a thing. Look up a recipe, follow it exactly, and be grateful when it turns out perfectly the same each time. All said, I still try to tweak the recipenotsure.  What you see here today is the third version of these cupcakes, though according to me all tasted great….but I love to give only my best when it comes to my blog!!!

Now the golden question– Why do I even attempt baking when I love cooking?……Answer is simple…I started to bake for my children and also because I have a sweet tooth, I love baked goods, I love the smell of baking….I can go on and on….and hence I have to bake once in a while.!!

Off to the recipe fo Blueberry Cream Cheese Frosting Cupcakes !!!

 

, The basic recipe is adapted from Martha Stewart though I have made slight modifications.

Blueberry Cupcakes With Cream Cheese Frosting V3The Blueberry Cream Cheese Frosting Cupcakes, I settled on are perfect for the season. Buttery cake studded with blueberries and lots of lemon flavour from lemon zest. The cream cheese frosting is very refreshing. Honestly, you can’t go wrong with this combination and this recipe is a simple way to make those flavours shine.

Blueberries just taste amazing in baked goods. Blueberries are very versatile and can be used in almost everything, be it cakes, muffins, breads, cupcakes, pancakes….the list just goes on.

An excellent way to always have blueberries at your disposal is to freeze them when they are in season. That way you can use these pretty berries all year round. As far as baking is concerned, you can use either fresh or frozen blueberries…the result would either way be delicious.

I went a little heavy on the blueberries in this recipe for Blueberry Cream Cheese Frosting Cupcakes because I wanted them in every single bite. A dash of fresh lemon zest really adds something extra.

Blueberry Cupcakes With Cream Cheese Frosting V4

 

 

 

Step-by Step process in making Blueberry Cream Cheese Frosting Cupcakes:

 

Preparing Blueberry Cream Cheese Frosting Cupcakes involves two simple steps

  1. Making the cupcakes
  2. Making the frosting
1. Making the cupcakes:

 

  • Preheat oven to 190 degree Celsius (375F degrees). Line two muffin pans with cupcake liners (this recipe makes 14 cupcakes, so there will be two batches). Set aside.
  • In a large bowl, sift together flour, baking powder, baking soda, and salt and mix until combined. Set aside.

step1

  • Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy for about 2 to 3 minutes.

step2

step3

  • Beat in eggs, then beat in vanilla, milk, and lemon zest until combined and uniform in texture scraping down sides of bowl.

step4

step5

  • Reduce speed to low and beat in flour mixture in 3 additions, alternating with sour cream but beginning and ending with flour.

step6

step7

  • Toss blueberries in  one tablespoon flour and gently fold in the blueberries.

step8

step9

step10The batter was so darn tasty I had to restrain myself from eating it all before I baked it? If you have never tasted, you are really missing out something!!!

  • Divide batter among 14 cupcake liners and bake in batches for 20 minutes or until a toothpick inserted in the centre comes out clean.
  • Let the cupcakes cool completely.

Batter in muffin tray

Baked cupcakes in try

Cooling the cupcakes

2. Making the frosting:

 

  • In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
  • Add the confectioners’ sugar and 1 Tablespoon cream. Beat for 2 minutes.
  • Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat for 1 minute.
  • Taste the frosting and add a pinch of salt if too sweet.

Cream cheese 2

  • Frost cooled cupcakes using a piping bag just before serving. You can also simply frost with a knife. Decorate with more blueberries if desired.
  • Unfrosted cupcakes remain fresh covered tightly at room temperature for 3 days. Store frosted cupcakes in the refrigerator for up to 2 days and let them come to room temperature before serving.

Blueberry Cream Cheese Frosting Cupcakes are easy to make, and they’re so delicious! Simple blueberry cupcakes are topped with cream cheese frosting and fresh blueberries. They make a lovely and tasty addition to any party! If you’re not a fan of blueberries, they can easily be switched to any berry you like! Try it with raspberries, strawberries, or even cranberries!

Blueberry Cupcakes With Cream Cheese Frosting V8

Blueberry Cupcakes With Cream Cheese Frosting V9

 

5.0 from 3 reviews
Blueberry Cream Cheese Frosting Cupcakes
 
Prep time
Cook time
Total time
 
Super moist cupcakes bursting with juicy blueberries and a hint of lemon zest, topped with lush cream cheese frosting is surely going to be your new favourite!!
posted by:
Recipe type: Dessert
Cuisine: World
Serves: 14
Ingredients
  • 1 and ⅔ cup (210g) all-purpose flour (careful not to overmeasure)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115 grams) unsalted butter, melted
  • ⅔ cup (133 grams) granulated sugar
  • 2 large eggs
  • ¾ cup (180ml) milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • ¼ cup (6o grams) yogurt or sour cream (Greek or regular yogurt are fine)
  • 1 and ⅓ cups fresh or frozen blueberries (do not thaw)
  • CREAM CHEESE FROSTING
  • 224 grams (8 Ounces) full-fat cream cheese, softened to room temperature
  • ¼ cup (60 grams) unsalted butter, softened to room temperature
  • 2 cups (240 grams) confectioners' sugar
  • 1-2 Tablespoons (15-30ml) cream or milk
  • 1 teaspoon vanilla extract
Directions
  1. Making the cupcakes:
  2. Preheat oven to 190 degree Celsius (375F degrees). Line two muffin pans with cupcake liners (this recipe makes 14 cupcakes, so there will be two batches). I have also used silicon liners. Set aside.
  3. In a large bowl, sift together flour, baking powder, baking soda, and salt together and mix until combined. Set aside.
  4. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy for about 2 to 3 minutes.
  5. Beat in eggs, then beat in vanilla, milk, and lemon zest until combined and uniform in texture scraping down sides of bowl.
  6. Reduce speed to low and bet in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour.
  7. Gently fold in the blueberries.
  8. Divide batter among 14 cupcake liners and bake in batches for 20 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely on a wire rack..
  9. Making the frosting:
  10. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
  11. Add the confectioners’ sugar and 1 Tablespoon cream. Beat for 2 minutes.
  12. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat for 1 minute.
  13. Taste the frosting and add a pinch of salt if too sweet.
  14. Frost cooled cupcakes using a piping bag just before serving. You can also simply frost with a knife. Decorate with more blueberries if desired.
  15. Unfrosted cupcakes remain fresh covered tightly at room temperature for 3 days. Store frosted cupcakes in the refrigerator for up to 2 days and let them come to room temperature before serving.
My Notes
1. Make sure that all of your dairy ingredients are at room temperature.
2. Do not over mix the batter. Tough, hard, and overly chewy cupcakes will be the result of an over mixed batter.
3. If you are making mini cupcakes bake for 8 to 10 minutes.
4. You can also substitute milk with unsweetened almond milk or use skimmed milk. Use any milk, dairy or non-dairy, whichever you prefer to.
6. Since the batter is so thick, your blueberries will not sink to the bottom of the baked cupcakes. Thin batters are the culprit of said sinking.

 

Blueberry Cupcakes With Cream Cheese Frosting V10

Blueberry Cupcakes With Cream Cheese Frosting V11 Blueberry Cream Cheese Frosting Cupcakes

 

Hope you liked my Blueberry Cream Cheese Frosting Cupcakes….Watch out for many more baking recipes!!…..Stay Tuned!!

Happy Cooking 🙂

Cheers!!

Padma

 

47 Comments:

  1. I have also tried the same…Looks very yummy and soft

  2. Beautiful blueberry cupcakes with creamcheese frosting love it, great start to baking recipes. looking forward to more from you.

  3. Padma, this is soooooooooooo tempting, i can’t stop drooling!

  4. Blueberry cupcakes are one of my favorite! Love the presentation too! Great work, Padma! Loving it!

  5. love love love the blueberry cream cheese cup cake…its just yyymmmmyyyyyyyyyyyyyy..and superb..

  6. Hi Padma,
    These cupcakes looks very soft and tempting and clicks are awesome.

  7. The cupcakes look very delectable, a great post to start off a baking section in your blog. You’re so right, baking is more of a science; any small mistake can be costly. Look forward to more such yummy treats!

  8. They look awesome dear. Lovely clicks. Wish I could grab some 🙂

  9. They look gorgeous and am sure tasted great too…

  10. Yummmm…..so inviting! Love the recipe and the presentation!!. Yes baking is a science but fun too! Happy baking Padma!

  11. Scrumptious blueberry cupcakes & lovely clicks too !!

  12. Simply superb!! love cream cheese frosting!! looks exotic!!

  13. oh my… simply mouth watering cupcakes…thanks so much for the recipe.

    http://www.rasakama.com

  14. wow, these cupcakes are just tempting me. I am drooling over the clicks and step wise pics are really helpful…great bake dear..

  15. blueberry cupcakes are one of my favorites! these look really good!

  16. cupcakes have come out very nice….

  17. Great looking and its a worth effort dear.

  18. I’m very much like you too Padma… There are so many times when my baking recipe has gone wrong, but with cooking, i would always know how to make it right! These cupcakes look absolutely marvellous 🙂

  19. yummy yumm muffins padma….perfect

  20. Absolutely Stunning Padma

  21. gorgeous cupcakes Padma.. I have never used blueberry in the cupcake before.. but now I am tempted to try..delicious!!

  22. Did someone say blueberry muffins? I am coming Padma. Muffins look awesome! 🙂

  23. You are right ,Baking needs a lot more patience than cooking.Thats a lovely frosted cupcakes padma..

  24. I love baking but there’s no takers for sweet stuffs in my house including yours truly. I too prefer cooking but its nice to bake for a hands-on experience. The cakes are such a beauty. Just one will satisfy me.

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