Moist and Fluffy Blueberry Cupcakes
These vibrant blueberry cupcakes are moist and fluffy with the most delicious real blueberry buttercream frosting.
Servings: 15
Ingredients
For the Blueberry Cupcakes
- ½ cup whole milk
- ¼ cup sour cream
- ¾ cup (95g) cake flour
- ¾ cup (95g) all-purpose flour + 1 tablespoon divided
- 1 tea baking powder
- ¼ tea baking soda
- ¼ tea kosher salt
- ½ cup (1 stick, 113g) unsalted butter room temperature
- 1 cup (200g) granulated sugar
- 2 tea vanilla extract
- 2 large eggs
- 1 ½ cups blueberries
For the Blueberry Buttercream
- 1 ½ cups blueberries fresh or frozen
- 1 tablespoon fresh lemon juice
- 1 cup (227g) unsalted butter softened
- 3 ½ cups powdered sugar
- 1 tea vanilla extract
Instructions
To Make the Blueberry Cupcakes
- Pre-heat the oven to 350°F. Line a muffin tin with paper liners and set aside.
- In a bowl or measuring cup, mix together the milk and sour cream. In a separate mixing bowl, whisk together the cake flour, all-purpose flour (save 1 tablespoon), baking powder, baking soda, and salt. Set aside.
- In a bowl using an electric mixer, mix the butter until smooth. Add the sugar and mix on medium speed until light and airy, 3 to 4 minutes.
- Add the eggs, one at a time, waiting until each incorporates into the batter. Add the vanilla and mix to combine. Stop the mixer and scrape down the sides of the bowl.
- Add half of the dry ingredients and mix to combine. With the mixer on low, stream in the milk mixture and mix to combine. Add the remaining dry ingredients and mix to combine.
- Toss the blueberries with the reserved tablespoon flour. Save ⅓ of the blueberries then fold in the remaining berries.
- Evenly distribute the batter into the cupcake tins, filling each about ¾ of the way full. You should get 14 to 16 cupcakes. Top the cupcakes with 2 to 3 blueberries each and gently poke down to partially submerge.
- Bake for 20 to 23 minutes, or until a toothpick inserted into the centers comes out clean. Cool the cupcake on a wire rack before icing.
To Make the Blueberry Buttercream
- Put the blueberries in a saucepan along with the lemon juice and 2 tablespoons water. Cook over medium heat until the liquids begin to simmer then reduce to low heat.
- Continue to cook the blueberries until they softened and can easily be smashed with a spatula.
- Place a mesh sieve over a bowl and pour in the blueberry sauce. Press down on the fruit with a spatula or the back of a spoon to release all of the juices. Discard the seeds and skin. Set aside to completely cool.
- When ready, use an electric mixer to mix the butter until smooth. Add 2 cups of powdered sugar. mix on low speed until combined then mix on medium until creamy.
- Add about 4 tablespoons blueberry sauce and the vanilla. Mix to combine.
- Add another 1 ½ cups powdered sugar and mix to combine. Whip on medium speed until smooth and flluffy.
Notes
Store the cupcakes at room temperature for up to 2 days. Cover in a cake box or in an air-tight container.
In order to extend their freshness, transfer leftovers in an air-tight container to the refrigerator for up to 3 days.
Unfrosted cupcakes may be wrapped in bundles of 4 or 6 and stored in the freezer for up to one month.
Likewise, wrap leftover buttercream in plastic and store in the freezer for up to 3 months. Be sure to thaw and rewhip the frosting before using.