Recipe: Blueberry Cream Cheese Cupcakes
I had one too many funny reasons for making these pretty little things..
The first, I have been dying to use my newly bought orange polka dotted cupcake holders. The second, there had been a sale on blueberries in the market and I bought too many punnets, could not finish them and ended up having to put them into the freezer to increase their shelf life. And the third… I had a lot of cream cheese frosting left over from the time I made these Red & White Cake Pops for National Day!
Oh yes, and my hands were simply itching from not baking for the last 2 weeks.
Okay that was a lie because my younger brother just asked me at 8pm last night if I could bake something for his Teachers’ Day class party which was happening today. So, I whipped out my usual Double Chocolate Chip Fudgy Brownie which by the way, is now my go-to brownie recipe because everything is mixed, baked and washed up in an hour. And the result is a darn good brownie, if I may say so myself. Actually everyone else who has tried it has said so as well =P
But you can be your own judge and make it yourself. You’ll love it too.
The cupcakes were made using the famous Magnolia Vanilla Cupcake Recipe from Food Network. And I simply folded a punnet of frozen blueberries into them before dividing them up into the holders.
The result? Fluffy white soft Vanilla cupcakes with blueberry juice.. YUM!
Loved how I took a forkful and it was bursting with blueberries. Amazing colours and absolutely lovely for Spring! Now you know what to do with leftover blueberries and cream cheese frosting.. Make these Blueberry Cream Cheese Cupcakes!
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 punnet of frozen blueberries
- Preheat oven to 170°C
- Line muffin tins with cupcake papers
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
- With each addition, beat until the ingredients are incorporated but do not over beat.
- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Fold blueberries into the batter
- Carefully spoon the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 25-30minutes
- At the 20-minute mark, reduce heat to 160°C. The tops of the cupcakes should be lightly golden..
- Cool the cupcakes completely before frosting
Cream Cheese Frosting
Like I mentioned, I used pre-made frosting left over from my cake pops. But if you need a recipe, use this one from my previous Mini Red Velvets with Cream Cheese Frosting. It holds up pretty well and easy to pipe!