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Hi Everybody! I’ve been trying to post the recipe of these fluffy cupcakes for a while now and just haven’t found the time to do so. Finally, with my daughter home from preschool today, I decided to do it now. The irony! Usually, I wait to post recipes when she’s in school or asleep lol. Anyways, as you all probably know, I have had my fair share of cupcakes from different frostings, crumb texture, flavors, etc….However, I came across a recipe that I was bound to try after tweeking it a bit. I’m a sucker with anything blueberry. Like my recipe, Blueberry Coffee Cake, has the most delicious streusel crust not to mention the sweet & tart bursts of yumminess from the blueberries just make you yearn for seconds! This cupcake recipe gave me and the family the same effect! My sister, Diana, has a very picky palate and described these cupcakes as a tease in a wrapper. Her reaction after having one was “Only 3 delicate bites and it was gone! Why!? I want MORE! These cupcakes remind me of angel food cake with blueberries in it”. So I knew this recipe is a winner. They’re great for hosting a dessert party. Real crowd pleaser….that is if you like blueberries, but I mean, who doesn’t like blueberries!? Unless, of course it’s an allergy issue then I totally understand! In that case you may substitute blueberries for other berries in the recipe. Try it today and let me know how they turn out. Enjoy!

Yields about 18 cupcakes

INGREDIENTS:

Blueberry cupcakes:

1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 

1/2 cup evaporated cane sugar 

2 large eggs 

1/3 cup sour cream or nonfat yogurt

1/4 cup unsweetened applesauce

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 cups milk (I use 1% Milkfat)

1 -1/2 cups (340 grams) fresh blueberries, washed and dried 

Frosting:

8 oz. container Mascarpone Cheese, room temperature

1/4 cup Heavy Whipping Cream

1 tsp Lemon Extract

1/2 tsp Vanilla Extract

1 Tbsp Lemon Juice 

3 Cups Confectioner’s Sugar

DIRECTIONS:

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 or yogurt, applesauce, 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.

For Frosting:

Add mascarpone into a stand up mixer with whisk attachment. Whisk mascarpone on medium speed for about a minute. Add powdered sugar a cup at a time until creamy. Add lemon extract and vanilla extract. Set aside. In another mixing bowl. Beat the heavy cream first on medium low for a few seconds then increase speed to medium high until you get a nice whipped cream. Fold in the cream into the mascarpone mixture. Using a frosting piping bag with a star tip attachment pipe on the frosting to the cupcakes and decorate with any sprinkles and a blueberry on top….Happy Indulging!

Original recipe has been adapted from Pastry Affair.