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Blueberry Cream Cheese Cupcakes

Blueberry Cupcakes

Image

Ingredients that you will need:

  • 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
  • 3/4 cup (169 grams) granulated sugar
  • 2 large eggs
  • 1/3 cup (76 grams) sour cream (or plain, non-fat yogurt)
  • 1/4 cup (59 ml) vegetable oil
  • 1 tablespoon vanilla extract
  • 1 3/4 cups (175 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1 1/2 cups (340 grams) fresh blueberries

Cream Cheese Frosting :

  • 8 ounces (227 grams) cream cheese, room temperature
  • 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 3 cups (375 grams) powdered sugar

In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the salt and vanilla. Gradually beat in the powdered sugar. If frosting is too soft, add more powdered sugar until it reaches a spreadable consistency. Likewise, if the frosting is too stiff, add more milk until it reaches a spreadable consistency.

This image is meant to be a source of inspiration. No copyright infringement intended. I do not own images posted on this page.

Recipe from:

http://www.pastryaffair.com/blog/blueberry-cream-cheese-cupcakes.html

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