Tuesday, April 28, 2015

Blueberries and cream cupcakes

I can (hesitatingly) say now that spring is finally, finally here! At last, it's warm enough for me to run along the Charles in the morning and for me to ride my bike into work. Another plus with the warmer weather is better produce - meaning better fruits and vegetables for me to cook and bake with!

Today, I'm starting with blueberries (with a hint of lemon) and adding them to cupcakes. This recipe is reminscent of typical breakfast blueberry muffins, but these are definitely fluffier and lighter. Topping these cupcakes is a dense cream cheese frosting that goes well with the lighter cupcake texture.

I would certainly say these are more of a dessert than they are a breakfast meal!

Blueberries and cream cupcakes (makes about 12-14 cupcakes or 48 mini cupcakes)
Adapted from Sally's Baking Addiction


  • 1/2 cup (1 stick) butter, unsalted
  • 1/2 cup (100 g) white sugar
  • 1/2 cup (100 g) light brown sugar
  • 1 egg
  • 1/4 cup (62 g) plain Greek yogurt
  • 3/4 cup almond milk
  • 2 tsp vanilla extract
  • Lemon zest from one lemon (~2 tsp)
  • 1 2/3 cup (210 g) flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups of fresh blueberries
  • 8 oz cream cheese
  • 1/4 cup (half stick) of butter, unsalted
  • 2 cups (240 g) powdered sugar
  • 1 Tbsp of almond milk
  • 1 tsp of vanilla extract
  • Food coloring and sprinkles, for decoration
  1. Preheat oven to 350F. 
  2. Melt butter. Whisk in brown and white sugars until smooth. 
  3. Whisk in egg, yogurt, milk, vanilla, and lemon until smooth. 
  4. Combine flour, baking powder, baking soda, and salt together. Slowly stir in the wet mixture and combined until completely smooth. 
  5. Fold blueberries in by hand.
  6. For regular cupcakes, add 3 Tbsp of batter to each cupcake liner. For mini-cupcakes, add 2 tsp of batter to each cupcake liner. 
  7. Bake for 10-12 minutes (mini-cupcakes) or 22-25 min (regular cupcakes) or until an inserted toothpick comes out clean.
  8. For frosting, mix the cream cheese and butter together in a stand mixer on medium speed until smooth. 
  9. Add powdered sugar and milk and continue mixing until smooth (add more milk to thin it out, if needed). You can also add color and sprinkles at this point for decoration!
  10. Frost cupcakes and enjoy! 

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