{Winter berry cupcake with snowflake sprinkles}
{filling the winter berry cupcake cups}
{blueberry cream filling}
recipe read more…
Blueberry cream cheese cupcakes with blueberry cream center.
- 1 cup softened butter
- 1 3/4 cups sugar
- 3 large eggs
- 2 cups of blueberries (1 1/2 cup pureed, w/ 2 tablespoons sugar) Reserve about 1/2 cup of puree for frosting and cream.
- 3/4 cup light sour cream
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Preheat over 350` Jumbo are best for theses cupcakes.
Beat butter and sugar at medium until fluffy. Add eggs, one at a time, beating after each addition. Stir in blueberry puree, sour cream.
Combine flour, baking powder, baking soda, and salt. Gradually add to butter mixture, beating until combined. Spoon into lined muffin pan. Drop fresh blueberries into the muffin cups. Bake for 18 to 22 minutes or until wood toothpick come out clean.
Cool and core the muffins. Use a melon ball spoon if you don’t have a core tool.
Blueberry cream center:
- One box of instant vanilla pudding, prepared
- 1/4 cup blueberry puree
- optional, add 1/2 cup homemade whipped cream
Add the puree to the prepared pudding, stir until mixed. Put filling into a plastic baggie. Cut on small piece of the baggie corner off. Pipe into muffins.
Frosting:
- 1/2 cup butter
- 1 8 oz package of light cream cheese, softened
- 1/4 cup pureed blueberries
- 1/2 teaspoon vanilla extract
- 6 cups confectioners sugar “powder”
Combine butter, cream cheese at medium speed. Add blueberry puree and vanilla. Gradually add confectioners sugar until smooth. I frost these the same way I pipe in the filling. Use a baggie and cut a small piece of corner off. Squeeze the baggie in a circle motion over the top of cupcake until covered. Top with 3 blueberries each and sprinkle with snowflake sprinkles.