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Blueberry Cream Cheese Cupcakes

Blueberry Cream Cheese Cupcakes

After I stopped working in a bakery, it took me awhile to began to appreciate cake again. Working in a bakery does have its perks, primarily in the form of an abundance of day old cookies, cakes, and pastries, but the perks can soon begin to feel smothering. It started when I felt bad about tossing out food too old to sell (but not too old to enjoy). I would "save" a pastry from the trash every now and again, as it found its way onto my lunch plate. In a few short weeks, I gained the baker's obligatory ten pounds and began to realize that my mission may not be such a good idea to pursue.

Even so, it wasn't unusual to nibble on a cookie fresh from the oven or eat a day old scone with a cup of coffee to start my early mornings. It's simply a part in the life of a baker.

Blueberry Cream Cheese Cupcakes Blueberry Cream Cheese Cupcakes

Eventually, as the story often goes, I grew mighty tired of eating anything baked. I became immune to the scents wafting from the oven and found the willpower, for the first time in my life, to put my obsession with eating butter and sugar at bay. Many days I'd find myself wishing for vegetables to snack on as my perpetual sugar high became too much to bear. Despite this, I could never shake my love and desire to eat cookies.

Cake scraps were easily the most abundant treat in the bakery. I assembled numerous cakes each day and, after leveling the layers, I'd find myself with a pile of scraps that begged to be eaten. Some days I'd throw them away, some days I'd happily eat them, and some days I'd eat them, not because I wanted to, but simply because they were there. As you can imagine, I reached the point where I had a hard time even looking at cake.

Mae West once said, Too much of a good thing can be wonderful, but I'd have to respectfully disagree. I don't think she was talking about cake.

Blueberry Cream Cheese Cupcakes

After my days at the bakery, I still struggled with my slight aversion to cake. I'd make a cake here or there (and enjoyed them very much), but I wanted to crave cake again. I wanted to become so overcome with the sweetness of frosting and the classic texture of a good cake that I'd need to turn on the oven just to satisfy my appetite.

Eight months later, I can successfully proclaim my reluctance to cake is over. After making a batch of these cupcakes, I became absolutely smitten. Since these cupcakes were finished off a few days ago, I can scarcely think of anything else when I head into the kitchen to find a snack.

Blueberry Cream Cheese Cupcakes

These Blueberry Cream Cheese Cupcakes are a dream. The cupcakes have a bright, exuberant flavor aided by a good dose of vanilla and a smattering of blueberries. The cream cheese frosting, however, elevates these cupcakes from ordinary to extraordinary. The frosting is thick and tangy, offsetting the sweet blueberries with a coveted balance. When I baked these cupcakes, all eighteen were gone in less than twelve hours—three people (including me) managed to make ten of them disappear in just a couple hours.

One Year Ago: Banana Cake with Chocolate Glaze

Blueberry Cream Cheese Cupcakes

Yields about 18 cupcakes

Blueberry Cupcakes
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) cake flour
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

Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, vegetable oil, and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth. Stir in the blueberries.

Fill baking cups about 2/3 full (or a little less) and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting.

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.

Before serving, pipe or spread frosting on top of cooled cupcakes and decorate with a few fresh blueberries, if desired. If cupcakes will sit out more than a day, keep refrigerated in an airtight to help preserve the cupcakes. Serve at room temperature.

Reader Comments (60)

These look delicious, and as always your writing is brilliant :)
Thank you so much for adding the weight conversion to your recipe, I always bake using gram measurements so this makes it so much easier!
08.1.2012 | Unregistered CommenterAlex
These look absolutely wonderful! Cream cheese frosting is my very favorite
Oh mmmm! I agree with that quote! :)
08.1.2012 | Unregistered Commentervivi k
I'm glad you got over your aversion to cake so that you could bake and share these amazing cupcakes! I love your writing and your photography is beautiful. This sounds like the perfect summery cupcake. I can't wait to try it.
These are gorgeous and so cute! I completely agree 110% with Mr. Cleary ;)
Gorgeous! These look absolutely delicious!
08.1.2012 | Unregistered Commentersara
These look amazing :) I especially love the look of that cream cheese frosting. Cream cheese frosting is my favorite!

I often find myself gorging on the stuff I make because my family never eats anything I make... or maybe they'll take one and be done with it. Then I'm left to eat 5 or 6 cupcakes/scones/muffins/whatever before they start to turn soft/bland/stale.
These are so pretty! Love this recipe!
those look yummy, stopping by from ND Bloggers FB page. I gotta say I love cupcakes and blueberries!!
08.1.2012 | Unregistered Commentershannon olson
Ohhh...I love a good blueberry cream cheese cupcake!
08.1.2012 | Unregistered CommenterLynna
Beautiful photos, looks so delicious!
those. are. so. cute!!!!!!!! oh my gosh! and i agree...9am - totally a muffin....which is healthy, right? ;)
blueberries + cream cheese = divine! ^^ anyways, anytime! love your pics!
08.2.2012 | Unregistered Commenterhui
I absolutely adore baking and baked goods but can imagine if you work with them every day it can all get a bit much. These look like the perfect way to fall back in love with sugar and butter...yum!
08.2.2012 | Unregistered Commenterthelittleloaf
These little things look glorious. Beautiful pictures as well. The cupcakes look so delicate and yummy!!
08.2.2012 | Unregistered Commentereat good 4 life
These are stunning and I am so making them.
08.2.2012 | Unregistered CommenterAnnie
These cupcakes are beautiful. I can't imagine not craving cake. I think I may need to get a job in a bakery. ;)
sometimes i love the act of cooking but i am never much fussed on the actual eating of the final product! so i know that kind of 'food fatigue' feeling. i must say though, i was lucky enough to work in a beautiful, high-quality chocolate shop when i lived in london many years ago ... and i never got sick of eating choclate!
08.2.2012 | Unregistered Commentere / dig in
These have to be the most delightful blueberry cupcakes/muffin I've ever seen! I love the cream cheese frosting and they're so deliciously decadent... I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I love the inspiration I get from your food…
08.2.2012 | Unregistered CommenterJavelin Warrior
Oh man. The photo with the bite taken out -- they look so moist and, like you said, dreamy. sighhh
08.3.2012 | Unregistered CommenterMelissa Klotz
Do the blueberries give it enough healthfulness to qualify as muffins all day? :P
08.3.2012 | Unregistered CommenterDani
saw these on FG or was it TS? Anyway - stunning images and killer recipe! I'm hungry!
Beautiful frosting, beatiful wraps and beuatiful photos!
Fruity muffins and cheese frosting are delicious. Great recipe, thanks for sharing ;-)
first time stumbled into your blog and this post compelled me into comment already. Beautiful writing and pictures!
08.4.2012 | Unregistered CommenterDeandra
These are just too too too delightful not to make! I had purchased a couple of pints of blueberries since they were on sale and just haven't eaten them as quickly as I thought I would- now I have the most perfect way to use them up! If only they turn out half as pretty and darling as yours!
08.4.2012 | Unregistered CommenterBrooke
I totally know what you mean about developing an aversion to cake! I work in a cupcake shop and bake them every morning, and although I love it I have absolutely NO desire to eat them. Ever. You totally get over it! But these cupcakes look beautiful, I love the photos! :-)
08.6.2012 | Unregistered CommenterNatasha
My daughter made these and these were WONDERFUL!!!!!

Thanks so much for sharing with all of us out here in space.

I think this is so adorable and that these cupcakes look amazing!
What kind of baking cups do you use and where do you get them?

08.24.2012 | Unregistered CommenterFlora
ditto.......would like to know where you find these particular baking cups.....they look like they'd work great for a chocolate fest we have at our church.
08.26.2012 | Unregistered CommenterMarilyn
Flora & Marilyn-- The baking cups are actually Solo brand 3.25 ounce paper souffle cups, which you can find in restaurant supply stores or online.
08.26.2012 | Registered CommenterKristin Rosenau
Beautiful photos! the cupcakes look divine! Can we substitute frozen blueberries for fresh ones? Its not readily available here in our country.
08.28.2012 | Unregistered Commentergrace
Grace--You certainly may!
08.28.2012 | Registered CommenterKristin Rosenau
Tried them yesterday, AWESOME!!!
09.3.2012 | Unregistered CommenterAngie
Love the solo cups! Can the cupcakes be baked "free-standing" in them? Thanks!
09.18.2012 | Unregistered CommenterAnnette
I just tried these and absolutely love the recipe! I have a question though. I have used soufflé cups before to bake cupcakes but they don't seem to aid well for eating. The cupcakes are hard to remove from the cups. Any suggestions on how to solve this pickle without using a knife?
11.3.2012 | Unregistered CommenterAllison
Allison-- I usually pull apart the folds on the top edge of the souffle cups until the cupcake wrapper lies flat. I found this is the easiest method and you don't need outside tools. Alternatively, I've had people snip down the side with a scissors to release the cupcakes. They are a little more complicated than the average wrapper, but I love that they bake up without needing a cupcake pan.
11.3.2012 | Registered CommenterKristin Rosenau
they're just PERFECT!!!
Hi, I really wan to try this, yours r simply gorgeous. But in my country vr hard to find fresh/frozen blueberries but i can find blueberry preserves/ jam with blueberries in it... Can i use that? If can, could u suggest me the amount i should use to substitute... Tqvm... Ur recipes are mind blowing... Just perfect for my craving for baking.. Keep on posting..
They look amazing I'll be doing them for sure. Thanks for sharing the recipe :
02.1.2013 | Unregistered Commenterauburnskull
I found your recipe via Pinterest and fell in love looking at just the photography. However, I had a chance to bake these cupcake this past Saturday and it turn out perfect. These cupcakes are delicious! They are very moist and the cream cheese frosting is really good. I added a little of fresh lemon juice and some lemon zest into the frosting. I am checking out your other recipes. Thank you for sharing.
02.11.2013 | Unregistered CommenterLiveToEat
I was wondering if you could use normal size cupcake liners if you don't have mini ones? I know some recipes if you use bigger liners it doesn't turn out as well. Please let me know , thanks!
03.1.2013 | Unregistered CommenterAnya
Anya-- These cupcakes are actually full-size cupcakes. The recipe is also for full-size cupcakes, not mini ones. You shouldn't have any trouble at all!
03.1.2013 | Registered CommenterKristin Rosenau
Thank you! I look forward to trying them then!
03.5.2013 | Unregistered CommenterAnya
Do you think this can be also made with Blackberrys? I think it can be nothing else than delicious :)
03.6.2013 | Unregistered Commentersuz
Suz-- Absolutely! Let us know if you give it a try. I think the flavor would be fabulous. :)
03.6.2013 | Registered CommenterKristin Rosenau
I'm sorry, but only the pictures were nice! I am not a novice baker, and I followed these instructions to a T, but my cakes sank when they came out and could not hold their shape. I think there might be too many blueberries in this recipe? 300+g of blueberries is a LOT in a dozen cupcakes! But I went with the recipe anyway even with my doubts, and it came out a total fail. It's too bad, because surely the photos were gorgeous, but that's about it for these cupcakes. :(
03.31.2013 | Unregistered CommenterNikki
Just tried these.. And I've tried many other "best cupcakes" recipes but this recipe is AMAZING!
My son kept saying "so good" as he pried open the souffle cup while my husband ate the whole thing in a mouthful.
Thanks for sharing the recipe!
05.8.2013 | Unregistered CommenterSab
Why do you add butter to the cheese frosting? It seems to me that the butter adds nothing to the frosting except fat. Cheers!
05.13.2013 | Unregistered CommenterJürgen
Jürgen-- I prefer to add butter because it makes the frosting easier to work with and mellows out the strong flavor of cream cheese. You could certainly have a cream cheese icing without butter. That said, I would not emit the butter from this recipe or the ratios of the frosting will be significantly off. I'd suggest finding a recipe for cream cheese icing without butter and using that instead.
05.14.2013 | Registered CommenterKristin Rosenau
I have made these now three times and they are a hit every single time!!!
AMAZING :) thank you so much for the recipe it has been added my family's favorites that I will be keeping around for the of our lives!
Thank you again!!
06.9.2013 | Unregistered CommenterKelcie

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