Blueberry Cupcakes with Blueberry Cream Cheese Frosting

Ingredients and Weight:

For the Cupcakes: - All-purpose flour: 1 1/2 cups (180g) - Sugar: 1 1/2 cups (300g) - Baking powder: 2 teaspoons (10g) - Baking soda: 1 teaspoon (5g) - Salt: 1/4 teaspoon (2g) - Buttermilk: 1 cup (240ml) - Vegetable oil: 1/2 cup (120ml) - Eggs: 2 large - Vanilla extract: 1 teaspoon (5ml) - Fresh or frozen blueberries: 1 cup (140g)

For the Blueberry Cream Cheese Frosting: - Cream cheese, softened: 8 ounces (226g) - Unsalted butter, softened: 1/2 cup (113g) - Powdered sugar: 2 cups (250g) - Lemon juice: 1 tablespoon (15ml) - Fresh or frozen blueberries: 1/2 cup (70g)

Preparation Time:

• 20 minutes

Cooking Time:

• 15-18 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

For the Cupcakes: 1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. 2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. 4. Add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing. 5. Fold in the blueberries. 6. Divide the batter evenly among the prepared muffin liners.

For the Blueberry Cream Cheese Frosting: 1. In a large bowl, cream together the cream cheese and butter until light and fluffy. 2. Gradually add the powdered sugar, mixing until smooth. 3. Stir in the lemon juice and fresh blueberries.

To Assemble: 1. Let the cupcakes cool completely before frosting. 2. Pipe or spread the blueberry cream cheese frosting on top of the cupcakes.

Nutritional Information:

Per cupcake (without frosting): - Calories: 250 - Fat: 10g - Carbohydrates: 35g - Protein: 4g

Dish Characteristics:

• Moist and fluffy cupcakes
• Tangy and sweet blueberry cream cheese frosting
• Fresh and burst-y blueberry flavor

User Comments:

• "These cupcakes were absolutely delicious! The blueberry cream cheese frosting was the perfect complement to the moist cupcakes."
• "I loved the combination of blueberries and cream cheese. It was a very unique and flavorful cupcake."
• "These cupcakes were the perfect dessert for my summer party. They were light and refreshing, and everyone loved them!"

Special Precautions and Tips:

• To ensure the cupcakes are cooked through, insert a toothpick into the center. If it comes out clean, the cupcakes are done.
• For a richer flavor, use fresh blueberries. If using frozen blueberries, thaw them before adding them to the batter.
• Store the cupcakes in an airtight container for up to 2 days at room temperature or up to 1 week in the refrigerator.