Blueberry Cupcakes

My husband isn’t a huge fan of frosted cake so I try to find something a little different each year for his birthday celebration. This year I hit upon a blueberry muffin-like creation. Inspiration came from a blueberry crumb cake recipe.

Blueberry Cupcake

Wanting something (slightly) lighter than the uber-buttery crumb cake I left out the crumb topping and opted for a sprinkle of sugar and spice.

Blueberry Cupcakes
Servings: 24
Prep time: 15 minutes
Total time: 60 minutes

Ingredients:

  • 1 1/4 cup sugar, divided
  • 2 tsp. ground cinnamon
  • 1 tsp. ground all-spice
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. table salt plus a pinch
  • 10 Tbsp. room temperature unsalted butter
  • 3 eggs
  • 1 1/2 tsp. vanilla
  • 1 1/4 cups sour cream
  • 2 cups frozen blueberries

Directions:

  1. Position the baking rack in the center of the oven. Preheat oven to 350°F. Line 2 12-cup cupcake pans with paper liners.
  2. Add 1/4 cup sugar, the cinnamon, all-spice and a pince of salt to a small bowl and mix until thoroughly combined. Set aside.
  3. Sift together the flour, baking soda and powder and remaining 1/4 teaspoon of salt. Set aside.
  4. Combine the butter and remaining 1 cup of sugar in the bowl of stand mixer. Mix for 1 minute on low to bring the ingredients together and then beat for 2-3 minutes until light and airy.
  5. Add the eggs, one at a time, mixing to combine after each additional. Add the vanilla and sour cream; again mixing to combine.
  6. Gradually add the flour mixture to the batter and mix until just combined.
  7. Remove the mixing bowl from the mixer and fold in the frozen blueberries.
  8. Use a disher to fill the cupcake liners. Sprinkle each cupcake with about 1/3 teaspoon of the cinnamon-allspice-sugar mixture.
  9. Bake both cupcake pans on the same baking rack for 30 minutes; rotating pans (and swapping sides) half way through. Test for doneness with a toothpick; it should come out clean with no crumbs or batter sticking to it. A little blue from a errant blueberry is certainly possible but not a concern.
  10. Cool for ~15 minutes on racks. Remove from the cupcake pans and enjoy.

Notes:
A disher, such as one of these, makes cupcake, muffin, cookie and pancake prep so much easier.

This recipe is adapted from Martha Stewart’s Classic Blueberry Crumb Cake.

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