Melting Blueberry Cream Cheese Cupcakes
🧂 Ingredients
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- 180 grams medium-protein all-purpose flour
- 120 grams granulated sugar
- 100 grams unsalted butter, melted
- 2 eggs
- 120 ml full-cream milk
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla powder
- 150 grams fresh or frozen blueberries, lightly dusted with flour
- 150 grams cream cheese, room temperature
- 50 grams unsalted butter for frosting, room temperature
- 100 grams powdered sugar
- 1 tsp lemon juice
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👩🍳 Instructions
- 1 Preheat the oven to 175°C (350°F). Prepare a cupcake pan and line it with paper liners, then set aside.
- 2 In a bowl, combine the flour, baking powder, baking soda, and salt. Sift to remove any lumps, then set aside.
- 3 In another bowl, whisk the eggs and granulated sugar with a whisk or a mixer on low speed until the sugar is slightly dissolved and the batter turns pale, about 2 minutes.
- 4 Pour the melted butter and milk into the egg mixture, and stir until well combined. Add the vanilla powder.
- 5 Gradually add the flour mixture to the wet batter, folding with a spatula until just combined. Don't overmix, so the cupcakes stay soft and tender.
- 6 Add the flour-dusted blueberries, gently folding them in with a spatula so their color doesn't bleed into the batter.
- 7 Pour the batter into the paper liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 8 Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- 9 For the frosting, beat the cream cheese and butter with a mixer until smooth and well combined, about 2 minutes.
- 10 Gradually add the powdered sugar while continuing to beat, then add the lemon juice, and beat again until the frosting is smooth and slightly firm.
- 11 Transfer the frosting to a piping bag and decorate the cooled cupcakes in any design you like. Chill in the refrigerator for 15 minutes before serving so the frosting sets a bit more.
💡 Tips
• Make sure the cream cheese and butter for the frosting are truly at room temperature so the frosting turns out smooth without any lumps.
• Dust the blueberries with a little flour before adding them to the batter so their color doesn't bleed and they don't sink to the bottom of the cupcakes.
• Don't overmix the flour into the batter — just stir until combined so the cupcakes stay soft and don't turn dense.
• If you don't have a piping bag, you can simply spread the frosting on with a knife or spoon — it'll still taste great and look lovely.
📊 Nutrition Facts / serving
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