Blueberry Cream Cheese Frosting Cupcakes

Today 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  It’s not like forgetting to add salt to your curry!!

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 recipe.  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.

The 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.

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.

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

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

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

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

The 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.

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.

• 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!

Print Recipe

Blueberry Cream Cheese Frosting Cupcakes

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!!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: World

Servings: 14

Author: Padma

Ingredients

• 1 and 2/3 cup 210g all-purpose flour (careful not to overmeasure)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup 115 grams unsalted butter, melted
• 2/3 cup 133 grams granulated sugar
• 2 large eggs
• 3/4 cup 180ml milk
• 2 teaspoons vanilla extract
• 2 teaspoons lemon zest
• 1/4 cup 6o grams yogurt or sour cream (Greek or regular yogurt are fine)
• 1 and 1/3 cups fresh or frozen blueberries do not thaw
• CREAM CHEESE FROSTING
• 224 grams 8 Ounces full-fat cream cheese, softened to room temperature
• 1/4 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

Instructions

• 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). I have also used silicon liners. Set aside.
• In a large bowl, sift together flour, baking powder, baking soda, and salt together and mix until combined. Set aside.
• Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy for about 2 to 3 minutes.
• Beat in eggs, then beat in vanilla, milk, and lemon zest until combined and uniform in texture scraping down sides of bowl.
• Reduce speed to low and bet in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour.
• Gently fold in the blueberries.
• 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..
• 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.
• 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.

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.

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

Happy Cooking 🙂

Cheers!!

Padma