Ingredients
6 tbsp. granulated sugar
1/4 c. dark-brown sugar
1 tsp. cinnamon
1 c. cake flour (not self-rising)
1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 stick unsalted butter
c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
3/4 c. sour cream
6 oz. blueberries
1 1/4 stick unsalted butter
8 oz. cream cheese
1/2 tsp. pure vanilla extract
2 c. confectioners’ sugar
1/4 c. high-quality blueberry jam
Preparation
Step 1Make the topping: Mix together granulated and brown sugars and cinnamon.Step 2Make the cupcakes: Preheat oven to 375 degrees F with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.Step 3Divide 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.Step 4Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners’ sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
