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Name: Blueberry Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Dessert
Ingredients: 6 tablespoons Granulated sugar; 1/4 cup Dark brown sugar; 1 teaspoon Cinnamon; 1 2/3 cups Cake flour not self rising; 1/4 teaspoon Baking soda; 1 teaspoon Baking powder; 1/2 teaspoon Salt; 1 stick Unsalted butter softened; 2/3 cup Granulated sugar; 2 large Eggs; 1 teaspoon Vanilla extract; 3/4 cup Sour cream; 6 ounces Blueberries; 1 1/4 sticks Unsalted butter softened; 8 ounces Cream cheese room temperature; 1/2 teaspoon Vanilla extract; 2 2/3 cups Confectioners Sugar sifted; 1/4 cup Blueberry jam strained to net three tablespoons

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INGREDIENTS

Topping
6 tablespoons Granulated sugar
1/4 cup Dark brown sugar
1 teaspoon Cinnamon
Cupcakes
1 2/3 cups Cake flour ; not self rising
1/4 teaspoon Baking soda
1 teaspoon Baking powder
1/2 teaspoon Salt
1 stick Unsalted butter ; softened
2/3 cup Granulated sugar
2 large Eggs
1 teaspoon Vanilla extract
3/4 cup Sour cream
6 ounces Blueberries
Icing
1 1/4 sticks Unsalted butter ; softened
8 ounces Cream cheese ; room temperature
1/2 teaspoon Vanilla extract
2 2/3 cups Confectioners Sugar ; sifted
1/4 cup Blueberry jam ; strained to net three tablespoons

Servings

INSTRUCTIONS

Topping

1. Mix together granulated sugar, brown sugar and cinnamon

Cupcakes

1. Preheat oven to 375 with rack in upper third of oven

2. Line cups of standard muffin tin with baking cups

3. Sift together flour, baking soda, baking powder and salt

4. Beat together butter and granulated sugar on medium-high speed until pale and fluffy (two to three minutes)

5. Beat in eggs, one at a time

6. Beat in vanilla, scraping down sides of bowl

7. Reduce speed to low, and beat in flour mixture in three additions, alternating with sour cream and beginning and ending with flour

8. Fold in blueberries

9. ivide batter among baking cups

10. Add topping, pressing to adhere to batter

11. Bake until golden brown and a toothpick inserted in center comes out clean (20-21 minutes)

12. Remove cupcakes from tin and cool completely on wire rack

Icing

1. Beat together butter and cream cheese on medium-high speed until pale and fluffy (two minutes)

2. Reduce speed to low and gradually beat in vanilla and confectioners sugar

3. Raise speed to medium-high and beat one minute

4. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag

5. Snip off 3/4 inch opening in tip and pipe swirled mounds of icing on top of each cupcake

6. Serve immediately or refrigerate up to six hours (bring to room temperature before serving)

NOTES

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Blueberry Cupcakes

Topping
6 tablespoons Granulated sugar
1/4 cup Dark brown sugar
1 teaspoon Cinnamon
 Cupcakes
1 2/3 cups Cake flour not self rising
1/4 teaspoon Baking soda
1 teaspoon Baking powder
1/2 teaspoon Salt
1 stick Unsalted butter softened
2/3 cup Granulated sugar
2 large Eggs
1 teaspoon Vanilla extract
3/4 cup Sour cream
6 ounces Blueberries
 Icing
1 1/4 sticks Unsalted butter softened
8 ounces Cream cheese room temperature
1/2 teaspoon Vanilla extract
2 2/3 cups Confectioners Sugar sifted
1/4 cup Blueberry jam strained to net three tablespoons

Topping

1.  Mix together granulated sugar, brown sugar and cinnamon

Cupcakes

1.  Preheat oven to 375 with rack in upper third of oven
2.  Line cups of standard muffin tin with baking cups
3.  Sift together flour, baking soda, baking powder and salt
4.  Beat together butter and granulated sugar on medium-high speed until pale and fluffy (two to three minutes)
5.  Beat in eggs, one at a time
6.  Beat in vanilla, scraping down sides of bowl
7.  Reduce speed to low, and beat in flour mixture in three additions, alternating with sour cream and beginning and ending with flour
8.  Fold in blueberries
9.  ivide batter among baking cups
10.  Add topping, pressing to adhere to batter
11.  Bake until golden brown and a toothpick inserted in center comes out clean (20-21 minutes)
12.  Remove cupcakes from tin and cool completely on wire rack

Icing

1.  Beat together butter and cream cheese on medium-high speed until pale and fluffy (two minutes)
2.  Reduce speed to low and gradually beat in vanilla and confectioners sugar
3.  Raise speed to medium-high and beat one minute
4.  Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag
5.  Snip off 3/4 inch opening in tip and pipe swirled mounds of icing on top of each cupcake
6.  Serve immediately or refrigerate up to six hours (bring to room temperature before serving)

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Nutrition

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Serving Size: 1 Serving (231g)
Recipe Makes: 12 Servings

Calories: 752
Calories from Fat: 258 (34%)

Amt Per Serving		% DV

	Total Fat 28.6g	38 %
	Saturated Fat 16.7g	83 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 1.5g
Cholesterol 144.7mg		45 %
Sodium 137mg		5 %
Potassium 184.4mg		5 %
Total Carbohydrate 115.2g		34 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 113.5g
Protein 9.7g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 752

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