John Myers
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Blueberry Cupcakes
The perfect blueberry cupcakes recipe with a picture and simple step-by-step instructions.
Cupcakes
- 90 g Soft butter
- 2 Eggs
- 70 g Raw cane sugar
- 1 pinch Salt
- 0,5 tsp Baking powder
- 1 tsp Baking soda
- 160 g Flour
- 100 g Blueberries (fresh, frozen or from the glass)
Frosting
- 200 g Cream cheese
- 60 g Powdered sugar
- 5 tbsp Blueberry juice
- Mix the butter with the sugar, a pinch of salt and the eggs until frothy. Add the flour, baking powder and baking soda and stir well. Add the blueberries (drained well) and fold in. Line a muffin tin with muffin molds and distribute the dough in it and bake in an oven preheated to 200 degrees for about 20-25 minutes (chopsticks test). Then let cool down completely.
- Mix the cream cheese with the powdered sugar and blueberry juice, pour into a piping bag and spray decoratively onto the cupcakes.
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