Description
These buttery-soft blueberry cream cupcakes are bursting with juicy blueberries and pure vanilla flavor, and are topped with a fluffy cloud of lemony whipped cream cheese frosting. These cupcakes are a perfect treat for spring and summer when blueberries are in season
Ingredients
Scale
- 1 and 2/3 cups (209g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- 1Make the cupcakes: Preheat the oven to 350°F (177°C).
- 2Line a 12-cup muffin pan with cupcake liners. This recipe yields ab
- 3out 15 cupcakes, so line a second muffin pan with 3 cupcake liners, or bake in batches. Whisk In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. In a medium bowl, whisk the melted butter and sugar together. Mixture will be gritty. Whisk in the egg whites, sour cream, milk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. Batter shoul
- d be creamy and mostly smooth; a few small lumps are OK. With a spatula, gently fold in the blueberries.
Nutrition
- Serving Size: 5
- Calories: 7
- Sugar: 3
- Sodium: 3