These are utterly divine! Heaven in cupcake form. You will want to savor each and every bite.
I was asked to bring dessert to a family party, and probably eighty percent of the time my dessert of choice to bring is cupcakes. This time around though I decided to bring along a recipe I hadn’t made before. I’ve tried blueberry cupcakes in the past, but they’ve all left me disappointed. I wanted something that was fluffy and moist, and loaded with blueberries. I didn’t just want a blueberry muffin topped with frosting. So, I’ve created a recipe I feel fits into my requirements.
These are the blueberry cupcakes of my dreams! They have the texture of a cupcake instead of a muffin (thanks to the cake flour. Don’t use substitutes). I love that cake flour also allows for more moisture in a recipe. Another thing I did was to use two egg whites instead of another egg. I feel it makes the cupcakes lighter. Then to ensure the cupcakes were moist I added some sour cream, which also helps create a thicker batter than milk alone so the berries don’t just sink. I love the way the flavor of the buttermilk and sour cream compliment the blueberries in a muffin or cupcake recipe. They’re just meant to go together. Then of course to finish these cupcake, isn’t a rich, perfectly smooth, cream cheese frosting a must? If only I could eat them everyday. They are definitely a new favorite cupcake! Enjoy!
