Blueberry Cream Cupcakes – Sally’s Baking Dependancy

I initially revealed this recipe in 2014 and have since added new images and extra useful success suggestions. I additionally made some small enhancements to the recipe, that are mirrored within the printable recipe beneath.

If you happen to’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 high, you’ve landed in the suitable 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 Substances

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 raise. See the video explaining the distinction between baking powder and baking soda.
• Salt: Taste enhancer/sweetness balancer.
• Melted Butter: Utilizing melted butter as an alternative of softened butter means you don’t want a mixer to make these splendidly delicate cupcakes. I additionally admire that you could actually style that buttery taste, one thing you don’t all the time get in a cupcake recipe utilizing oil or creamed butter. That’s why I take advantage of 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 tremendous substitute.
• Milk: Complete milk makes for the most effective 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 form 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 an alternative 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.

Make Blueberry Cream Cupcakes

The method for making these cupcakes is easy. Whisk collectively dry substances, whisk collectively moist substances, 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 way in which 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: If you happen to serve a dozen cupcakes, nobody can have any concept there have been 3 additional cupcakes that someway went lacking… that may be our little secret.)

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

Lemon Whipped Cream Cheese Frosting

Want I say extra?? This gentle and fluffy whipped cream cheese frosting flavored with contemporary lemon is just *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 strategies: 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, identical to you do for making selfmade whipped cream. After you have 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 substances. 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 high. I like so as to add a number of contemporary blueberries and a bit sprig of contemporary mint for a simple garnish. Within the images, I used piping tip Ateco 808 (a big, large spherical tip).

That’s it, you’re performed! Gentle and candy blueberry cupcakes with a fluffy cloud of cream on high. The trace of lemon is just like the sunshine slicing by way of that cloud. 😉

Related 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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