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Blueberry Cupcakes

  • Prep:
  • Total Time:
  • Yield: Makes 12 cupcakes
Blueberry Cupcakes

Photography: Jonathan Lovekin

Source: Martha Stewart Living, August 2012

Ingredients

For the Topping

  • 6 tablespoons granulated sugar
  • 1/4 cup dark-brown sugar
  • 1 teaspoon cinnamon

For the Cupcakes

  • 1 2/3 cups cake flour (not self-rising)
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup sour cream
  • 6 ounces blueberries (1 1/4 cups)

For the Icing

  • 1 1/4 sticks unsalted butter, softened
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 2/3 cups confectioners' sugar, sifted
  • 1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)

Directions

  1. Make the topping: Mix together granulated and brown sugars and cinnamon.

  2. Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.

  3. Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.

  4. Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

Reviews (10)

  • jillhubb6 6 Aug, 2013

    These are just divine! A friend of mine begs me to make them for for every occasion.

  • GCSM 4 Sep, 2012

    The frosting was divine. Just enough sweet without being cloy and I love the swirl that putting the berries on top makes.

  • AME1972 17 Aug, 2012

    Took these to a staff breakfast and got stopped in the hall all day with people raving over them! I like the mini recipe idea--turns out everyone cut them in half and shared them! Also, I didn't feel like pulling out all of my pastry bags and tips, so I just used a ziploc bag, filled it up and cut the corner off. Perfect icing and it matched the pictures exactly!! Thanks for another great recipe Martha!!

  • Mary Litchfield 8 Aug, 2012

    We loved these :-0 the only thing is I would eat all of them on the first day or two.

  • Piranja 6 Aug, 2012

    Love the texture of the cupcake - soo smooth and moist. I was wondering about the best size for the decorating tip in order to get the icing as perfect as on the picture. I believe I used a 12 and I assume I need to use a bigger one? Also, is the icing supposed to be sticky/soft or is there a way to get it hardened a bit for easy transport? I'm thinking about freezing the cupcakes and icing separately and then redecorate only the amount I need so they last longer. Great recipe!!!

  • jillhubb6 4 Aug, 2012

    This are just absolutely delicious, they we're devoured in no time!

  • UUjerri1 27 Jul, 2012

    Thank you BillMace about the colors fading note. I shall wait until just before serving or transport to frost.

  • Sara Casillas 25 Jul, 2012

    I made these for my book club and they were a hit. The recipe is very easy to follow. I agree with BillMac about the sour cream. I also like to add sour cream to my pancake batter and it makes such a difference in taste and consistency. I will definitely make these again!

  • Sara Casillas 25 Jul, 2012

    Made these for my book club and they were a hit. The recipe was very easy to follow. I agree with BillMac about the sour cream. I also add sour cream to my pancake batter and it makes a world of difference in taste and consistency. I will definitely make them again!

  • BillMac 22 Jul, 2012

    These (5 stars) are equal or better than any we've made from Martha Stewart Cupcakes. We made 60-plus mini's by doubling the recipe. The sourcream worked great--better than buttermilk in many respects. We used floured Wilton non-stick pans w/o liners, and 12 to thirteen minutes cook time. The ones that went the longest turned out of the pans easier, but none crumbled. We served after church (All raved!) so made night before, with no reduction in taste or quality; only swirled colors faded.

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