Name: Blueberry Cupcakes
Prep time: 25 min
Total time: 85 min
Ingredients: 6 tablespoons granulated sugar; 0.25 cup dark-brown sugar; 1 teaspoon cinnamon; 1.667 cups cake flour (not self-rising); 0.25 teaspoon baking soda; 1 teaspoon baking powder; 0.5 teaspoon salt; 1 stick unsalted butter, softened; 0.667 cup granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 0.75 cup sour cream; 6 ounces blueberries (1 ¼ cups); 1.25 sticks unsalted butter, softened; 8 ounces cream cheese, room temperature; 0.5 teaspoon pure vanilla extract; 2.667 cups confectioners' sugar, sifted; 0.25 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)

Blueberry Cupcakes

3.7

(230)

12 Reviews

Martha Stewart Editors

Updated on January 16, 2019

Prep Time:

25 mins

Total Time:

1 hrs 25 mins

Yield:

12 cupcakes

These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.

Ingredients

For the Topping

6 tablespoons granulated sugar
¼ cup dark-brown sugar
1 teaspoon cinnamon

For the Cupcakes

1 ⅔ cups cake flour (not self-rising)
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 stick unsalted butter, softened
⅔ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
¾ cup sour cream
6 ounces blueberries (1 ¼ cups)

For the Icing

1 ¼ sticks unsalted butter, softened
8 ounces cream cheese, room temperature
½ teaspoon pure vanilla extract
2 ⅔ cups confectioners' sugar, sifted
¼ cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)

Directions

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

Jonathan Lovekin