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Blueberry cupcakes

Child in the kitchen

  • 250 g butter, unsalted
  • 250 g icing sugar
  • 220 g cream cheese
  • 220 g all-purpose flour
  • 200 g creme fraiche
  • 150 g blueberries, fresh
  • 150 g cane sugar
  • 2 pcs egg
  • 3 tbsp blueberry jam
  • 1 1/2 tsp vanilla extract
  • 1 tsp baking powder

  1. Preheat oven to 180°C and line a 12-cavity muffin tin with paper cases.
  2. Sift together the flour and baking powder.
  3. Beat together 120g butter and white sugar with a mixer on medium-high speed until pale and fluffy. This will take 2 to 3 minutes.
  4. Beat in the eggs, one by one.
  5. Beat in vanilla extract, scraping down the sides of the bowl.
  6. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
  7. Divide batter among baking cups and bake until golden for 20-22 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
  8. Meanwhile, prepare the icing; beat together remaining butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes.
  9. Reduce speed to low, and gradually beat in vanilla and icing sugar. Raise speed to medium-high, and beat for 1 more minute.
  10. Add jam and stir until blended completely.
  11. Spoon the mixture into piping bag and once the muffins are cooled, pipe over the muffins.
  12. Serve them garnished with mint leaves.

Good points

  • Not exactly low-sugar dessert, but taste like made in heaven :)

Preparation time: 30 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 854.72 kcal
Carbohydrates: 109.04 g
Cholesterol: 165.88 mg
Sugar: 76.27 g
Protein: 12.65 g
Fat: 42.58 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com