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.

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Ingredients

For the Topping
For the Cupcakes
For the Icing

Directions

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

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  • 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.

Reviews (16)

232 Ratings
  • 5 star values: 57
  • 4 star values: 77
  • 3 star values: 75
  • 2 star values: 11
  • 1 star values: 12
Rating: 5 stars
03/30/2018
Just made this for the first time. Love the recipe, makes fabulous cupcakes!!
Rating: 5 stars
07/08/2017
I made this cake,it was Fabulous!!!! My whole family enjoyed very much after eating it. Thanks for this amazing recipe…… Same cakes, I get from the site : http://www.cakengifts.in/cake-delivery-in-delhi http://www.cakengifts.in/cake-delivery-in-noida http://www.cakengifts.in/cake-delivery-in-gurgaon
Rating: Unrated
07/06/2017
Can you use all-purpose flour instead of cake flour?
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Rating: 4 stars
11/09/2015
These are just absolutely delicious, Made these for one of my friends. The recipe was very easy to follow
Rating: Unrated
05/17/2015
Like other fruits, blueberries provide you with the best flavor and the greatest health benefits which include: Fight Cancer, Improve Heart Health, Boost Brain Health, and so on. Read More: http://www.healthdoyen.com/health-benefits-of-blueberries.html
Rating: Unrated
01/28/2015
Hello! I've got a question. What's is cup cake flour? I've look for it in the supermarket but I can not find it yet. Can I use all-purpose flour instead? Thanks
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Rating: 5 stars
08/06/2013
These are just divine! A friend of mine begs me to make them for for every occasion.
Rating: Unrated
09/04/2012
The frosting was divine. Just enough sweet without being cloy and I love the swirl that putting the berries on top makes.
Rating: 5 stars
08/17/2012
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!!
Rating: Unrated
08/08/2012
We loved these :-0 the only thing is I would eat all of them on the first day or two.
Rating: 5 stars
08/06/2012
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!!!
Rating: 5 stars
08/04/2012
This are just absolutely delicious, they we're devoured in no time!
Rating: Unrated
07/27/2012
Thank you BillMace about the colors fading note. I shall wait until just before serving or transport to frost.
Rating: Unrated
07/25/2012
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!
Rating: Unrated
07/25/2012
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!
Rating: 5 stars
07/22/2012
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.