Blueberry Cream Cupcakes
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Sally's Baking Addiction · by Sally★ 5.0

Blueberry Cream Cupcakes

NUTRITION · PER SERVING180M COOK
CAL 18%·PRO 8%
CARBS 39G44% OF CAL
1G FIBER0G ADDED0G INTRINSIC11G OTHER27G TOTAL SUGAR
FAT 21G53% OF CAL
11G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender blueberry cupcakes bursting with fresh fruit, topped with lemony whipped cream cheese frosting. Perfect for spring and summer celebrations.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 15
  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large egg whites*
  • 1/4 cup (60g) sour cream or plain yogurt*
  • 3/4 cup (180ml) whole milk*
  • 2 teaspoons pure vanilla extract
  • seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
  • 1 and 1/3 cups (about 186g) fresh blueberries
  • 1 cup (240ml) heavy cream, cold
  • 12 ounces (340g) full-fat brick cream cheese, softened to room temperature
  • 1 and 1/3 cups (160g) confectioners’ sugar
  • 1 teaspoon fresh lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • optional: fresh blueberries and mint, for garnish
PREP
25M
SODIUM
201MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.