Bluberry Cupcakes

 
There is nothing better than walking into a cupcake shop and filling up a bakery box with decadent looking cupcakes from the case.  I like to sample different flavors and it's not always practical to make 2 cupcakes of each flavor at home.   

At Christmas time I did make boxes of assorted Christmas cupcakes to pass out to friends. 

I baked a dozen cupcakes in a dozen different flavors and ended up with a dozen boxes of assorted cupcakes.  It was a lot of fun but I rarely get orders that large.  I have had to learn to cut down my cupcake recipes to make fewer out of each batch.  Another trick that I've learned is to make more than one type of cupcake out of a single batter.  I recently made a batch of vanilla-lemon cupcakes and a batch of blueberry cupcakes out of a simple vanilla batter.  

I found this recipe for blueberry cupcakes on foodnetwork.com. You will be able to see where I changed the recipe to make a second cupcake batter.

Blueberry Cupcakes

Cupcakes:
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 cups sour cream
1 1/2 cups fresh blueberries

Frosting:

2 sticks butter
8 ounces cream cheese
1 teaspoon vanilla extract
Juice and zest of 1 lemon
10 to 12 cups powdered sugar

For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, soda and salt together in a bowl. Set aside. 

 

Add the butter and sugar to a mixing bowl and cream until light and fluffy. 

Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine.

Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture.

 

I scooped 6 cupcakes out of this vanilla-lemon batter.

Stir blueberries into the remaining batter. 

Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

Cool cupcakes on wire racks.

 
The vanilla-lemon cupcakes were absolutely delicious.  I was a little nervous about the blueberry cupcakes but it turns out - just as delicious.  

I was afraid that the blueberries would all sink to the bottom of the cupcake so I split one in half to see how the berries were distributed.

Turns out, they were perfectly distributed throughout the cupcake so there was a blueberry in every delicious bite.

Frost the cooled cupcakes with the cream cheese frosting. I forgot to take a picture of the finished, frosted blueberry cupcakes.  I guess I got hungry and ate it before I snapped a picture.  Sorry.

Ciao!

Blueberry Cupcakes

Cupcakes:
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 cups sour cream
1 1/2 cups fresh blueberries

Frosting:

2 sticks butter
8 ounces cream cheese
1 teaspoon vanilla extract
Juice and zest of 1 lemon
10 to 12 cups powdered sugar

Directions

For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.

Frost the cooled cupcakes with the cream cheese frosting.