Wild Blueberry Cupcakes with Cream Cheese Icing and Wild Blueberry Topping
Wild Blueberry Association of North America Servings Prep Time 12servings 1hour plus cooling time Servings Prep Time 12servings 1hour plus
Wild Blueberry Association of North America
| Servings | Prep Time |
| 12servings | 1hour plus cooling time |
| Servings | Prep Time |
| 12servings | 1hour plus cooling time |
Ingredients
- Blueberry Cupcakes
- ½ cup soft butter
- ⅔ cup sugar plus 1 tablespoon
- 2 eggs
- ⅔ cup sour cream
- 1 tsp vanilla extract
- ½ cup ground almonds
- 1 ⅔ cups flour
- 2 tsp baking soda
- 2 ⅔ cups frozen wild blueberries
- Cream Cheese Icing
- 1 ¼ cup cream cheese room temperature
- 2 tbsp milk
- ½ cup powdered sugar sifted
- Blueberry Topping
- 1 ⅓ cup frozen wild blueberries
- ¼ cup sugar
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Blueberry Cupcakes
- Place paper liners in muffin cups. Preheat oven to 350°F (180°C).
- In a large bowl, beat butter and sugar until light fluffy, approximately 1 minute.
- Add eggs, sour cream and vanilla extract. Mix until incorporated.
- In a separate bowl, mix ground almonds with flour and baking soda. Add to bowl with wet ingredients, mix to incorporate.
- Add blueberries to batter, fold to incorporate.
- Spoon batter into lined muffin cups. Bake until a skewer comes out clean, approximately 20-25 minutes.
- Place on a baking rack to cool before frosting with Cream
Blueberry Topping
- Place blueberries and sugar in a small pot over medium-low heat. Stir blueberries until sugar dissolves and mixture reduces to a sauce consistency, approximately 3-5 minutes.
- Set aside to cool.
Cream Cheese Icing
- Whip cream cheese and milk together in a bowl using a whisk or electric beaters.
- Add icing sugar, whip until incorporated.
- Place Cream Cheese Icing in a piping bag with a round tip. Set aside until assembly.
Assembly
- Pipe Cream Cheese Icing on top of each Blueberry Cupcake.
- Using a teaspoon, create a small hole in Cream Cheese Icing. Spoon Blueberry Topping inside and serve.
Recipe Notes
Per serving: 311 calories, 17.8 g fat, 31 g carbohydrates, 6.1 g protein, 145 mg sodium, 43 mg cholesterol, 2 g fibre
