Roasted Blueberry Cupcakes with Cream Cheese Frosting
makes 12+ cupcakes
1 3/4 cups fresh blueberries (plus more for garnish, if desired)
1 3/4 cups flour
1 1/4 teaspoon baking powder
1 cup sugar
1/2 cup butter, at room temperature
2 eggs, at room temperature
2 teaspoons vanilla extract
1-2 tablespoons milk, if needed
Preheat oven to 400 degrees F. Spread blueberries on a cookie sheet and roast for 15-20 minutes, or until they start to burst. Remove from oven and let them cool.
Lower the oven temperature to 350 degrees F. Line a cupcake pan with liners.
In a large bowl, sift together flour & baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 3-4 minutes. Lower speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed.
Reduce mixer speed to low and add the dry ingredients, mixing just until incorporated. Add in the blueberries and beat on medium-low speed until the berries break up, about 2-3 minutes, until the batter is smooth. If the batter needs more liquid, add milk 1 tablespoon at a time.
Fill the cupcake liners about 2/3 full. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Frost with cream cheese frosting (recipe below).
Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter, softened but cool
8 ounces (1 block) cream cheese, cold
4-5 cups powdered sugar, sifted
2-3 teaspoons clear vanilla extract (to help maintain bright white color)
In the bowl of a stand mixer fitted with the whisk attachment, cream butter and cream cheese on medium-high until light and fluffy, about 4-5 minutes. Reduce mixer speed to low and gradually add the powdered sugar. Add in vanilla and blend until moistened. Increase mixer speed to medium and beat frosting for 2 minutes until smooth & fluffy.
Frost cupcakes as desired. Top with blueberries rolled in sugar if desired. Enjoy!
- I used almond milk for the cupcakes.
- My batch made 12 regular sized cupcakes & 12 mini cupcakes.
Printed from Sweet Peony Blog.