Tuesday, June 24, 2014

Blueberries n'Cream Cupcakes

Before you know it, it will be the Fourth of July.  These are the perfect treat for the Red, White, and Blue holiday.  These cupcakes are full of ripe blueberries, vanilla cake, and topped with a rich, cream cheese frosting which are so easy to make, you don't need a stand mixer.  A hand mixer will work just fine. I know because my stand mixer is packed away in the basement.

 I have been MIA for awhile because we were getting our home ready to sell. I had so many things to do cleaning out closets, packing away some larger items, incessantly cleaning, and many more more things too numerous to mention.  Then, once your house is listed, you are in the "getting ready to show your house" mode daily, which is so stressful. Add in a barking dog, to make matters worse.  My house has never been so clean for so long.  SShh!  don't tell. Our house is still for sale.

I case you haven't seen this on Facebook or Zillow, http://www.forsalebyowner.com/listing/3-bed-Single-Family-home-for-sale-by-owner-4-N957-Black-Willow-Drive-60175/23988374

I needed to bake. I hadn't been able to bake in such a long time, because I didn't want to mess up the kitchen.  My oven was getting a long rest, but I was stressed  out.  I had these cupcakes  at neighbor's house, a couple of weeks ago, and they were amazing.  I ended up making a batch of these yummy cupcakes for another neighbors 65th birthday, and they did not disappoint. Fresh Blueberries are abundant in the stores now, and  Red, White, and Blue sprinkles are everywhere. The vanilla cake recipe is moist, and pairs well with blueberries. Top with Cream Cheese Frosting for a winner.  I just used a knife to frost these babies.  I  have always had trouble piping cream cheese frosting. If you are taking these cupcakes to a picnic, and they can't be refrigerated before hand, I would use a Vanilla Butter Cream Frosting recipe for safety's sake. Enjoy, and have a Safe and Happy 4th!

Blueberries n’Cream Cupcakes Adapted from Sally’s Baking Addiction



  • 1 and 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/4 cup yogurt or sour cream I used Greek yogurt
  • 3/4 cup milk I used Almond milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • 1 and 1/3 cups fresh or frozen blueberries (do not thaw)

Cream Cheese Frosting

  • 4 oz full-fat cream cheese, softened to room temperature
  • 4 oz unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners' sugar
  • 1-2 Tablespoons (15-30ml) cream or milk
  • 1 teaspoon vanilla extract


Preheat oven to 350F degrees. Line two muffin pans with cupcake liners (this recipe makes 14 cupcakes, so there will be two batches). Set aside.

Make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated and brown sugars. Mixture will be thick. Vigorously whisk the egg, yogurt, milk, vanilla, and lemon zest until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the blueberries.

Divide batter among 14 cupcake liners and bake in batches for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving. pipe the frosting, but you can simple frost with a knife. Decorate with more blueberries or sprinkles, if desired.

Unfrosted cupcakes remain fresh covered tightly at room temperature for 3 days. Store frosted cupcakes in the refrigerator for up to 2 days and allow to come to room temperature before serving.

*For mini cupcakes: bake for 8-9 minutes.

I linked up my recipe to Brandie's The Weekend Potluck #125 


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