Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Blueberry Cupcakes 3.7 (230) 12 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email 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 Print