The best cupcake I’ve ever tasted! – Comments from most of my office mates. 🙂
For the past few weeks, I’ve been baking different flavors of cupcakes. I want to continue improving my baking skills, especially frosting. 😉
I’m so fortunate that my husband is so supportive of this. Hehe. He’s eating most of the cupcakes I make. 😉
Last week, I baked 2 sets of blueberry cupcakes; first was last Saturday which was somewhat a disaster (missed to follow some directions), it was still delicious though and the second time was last Wednesday night which was perfectly made! Of course, I learned from my misses during my first try. 😀
Where I got the recipe from? I got this tasty recipe from Martha Stewart’s website. You can watch her video as well on how to make these, click here to watch it.
I’ll share my own personal experience when I was making these blueberry cupcakes.
Where I shopped for ingredients? My go to store is Fred Meyer at SW Walker, it’s like half a mile away from our apartment complex. I can walk there if I want to but sometimes driving is more convenient especially when we shop for many things! 🙂
BLUEBERRY CUPCAKE with BLUEBERRY CREAM CHEESE FROSTING
(adapted from Martha Stewart’s website)
FOR THE TOPPING
- 6 tablespoons granulated sugar
- 1/4 cup dark-brown sugar
- 1 teaspoon cinnamon
FOR THE CUPCAKES
- 1 2/3 cups cake flour (not self-rising)
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup sour cream
- 6 ounces blueberries (1 1/4 cups)
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Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
FOR THE ICING
- 1 1/4 sticks unsalted butter, softened
- 8 ounces cream cheese, room temperature
- 1/2 teaspoon pure vanilla extract
- 2 2/3 cups confectioners’ sugar, sifted
- 1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)
***Some notes to consider, make sure to sift the blueberry jam before mixing it to the icing to prevent any issues during frosting. I made a mistake when I made my first set of blueberry cupcakes. The skin were blocking the opening tip and didn’t work very well.So I had to frost it using a spatula. 😀 #rookiemistake
Viola! I made a total of 18 cupcakes. All 6 were finished by the husband, not in one setting. I wanted that cleared. Hahaha. He just finished the last one last night. And of course the husband liked it a lot. His opinion matters a lot to me. 🙂
I brought 12 of the cupcakes to work last Thursday for my office mates! And I’m glad they liked them.
Come back for more baking stories from me or follow me on Instagram! #kitchenguenbt
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