Blueberry cupcakes with cream cheese icing

By barbsjustagirl

Ingredients

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes; room temperature
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons pure vanilla extract
• 1 1/2 cups fresh blueberries plus 2 tablespoons flour

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a medium bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts. Be sure to scrape down the sides of the bowl before each addition. Beat the batter until ingredients are thoroughly combined, but do not over beat.
4. In a medium bowl, gently toss the blueberries with 2 tablespoons of flour, the carefully fold the blueberries in the batter.
4. Use a large scoop to divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 18 to 22 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter.