Blueberry Cupcakes w/ Cream Cheese Frosting-ourtableforseven

By srumbel

Celebrate all things blueberries with these moist cupcakes! Topped with crunchy cinnamon sugar topping, a soft cream cheese frosting and are bursting with fresh blueberries.
from ourtableforseven.com

Ingredients

• FOR CUPCAKES:
• 1 2/3 cups flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 cup (1 stick) butter, softened
• 2 eggs
• 3/4 cup plain Greek yogurt (or sour cream)
• 2/3 cup sugar
• 1 tsp vanilla
• 1 1/4 cups fresh blueberries
• 1/4 cup milk
• 1 TBSP flour (for blueberries)
• 1/4 cup brown sugar, for topping
• 1/2 white sugar, for topping
• 1 tsp ground cinnamon, for topping
• FOR FROSTING:
• 1 1/4 stick butter, softened
• 1 tsp vanilla
• 8 oz cream cheese, softened
• 2 2/3 cups powdered sugar

Details

Servings 12
Preparation time 140mins
Cooking time 160mins

Preparation

Step 1

FOR CUPCAKES:

Preheat oven to 375 degrees. Grease a 12 count muffin pan or line with cupcake liners.

In a small bowl, toss blueberries with 1 TBSP flour. Set aside.

In a bowl, whisk together flour, baking powder and salt. Set aside.

In a mixing bowl, beat together butter and sugar until fluffy. Then, add in eggs, vanilla, and yogurt. Beat until combined. Gradually, add in flour mixture and milk. Alternately between the two. Beat until just combined.

Fold in blueberries.

Divide batter evenly into cupcake pan.

In a bowl, mix together brown sugar, white sugar and ground cinnamon for topping.

Sprinkle on top of cupcakes and press lightly to adhere to batter.

Bake 20-22 minutes or until toothpick inserted comes out clean.

Let cupcake cool for 10 minutes before removing from pan, then, cool competely on a wire rack before frosting.

FOR FROSTING:

Beat butter and cream cheese until fluffy. Then, gradually add in powdered sugar and vanilla.

Continue beating on high speed for about a minute, until fully mixed and fluffy.

Frost on cooled cupcakes.

If desired, top cupcakes with additional blueberries.

Refrigerate frosted cupcakes for at least an hour before serving. Keep leftovers covered in refrigerator.

Notes

Serving time includes cooling time/refrigerator time.

Yield: 12 cupcakes