Blueberry Breakfast Cupcakes
My mom sent me this recipe and I am not sure where it came from.
If you like blueberries, maple and cupcakes…this is the breakfast for you!
3 ⅓ cups all-purpose flour
1 Tbsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
½ tsp. ground nutmeg
1 cup sour cream
⅓ cup milk
1 Tbsp. vanilla extract
1 cup butter, softened
1 ½ cups sugar
2 egg whites
1 ½ cup fresh or frozen blueberries
8 oz. cream cheese, softened
½ cup butter, softened
2 tsp. maple flavoring
4 cups powdered sugar
Milk, as needed
Cinnamon sugar mixture and fresh blueberries, optional
To Make the Cupcakes:
PREHEAT the oven to 350°. Line 24 muffin cups with cupcake liners.
SIFT together flour, cinnamon, salt, baking soda, baking powder and nutmeg; set aside.
MIX sour cream, milk and vanilla until smooth; set aside.
BEAT butter and sugar on medium speed until light and fluffy. On low speed; beat in eggs and egg whites, one at a time. Alternately beat in flour mixture and sour cream mixture into creamed mixture until just blended.
FOLD in blueberries. Divide among cupcake liners.
BAKE about 18 minutes or until inserted knife comes out clean. Cool completely before frosting.
To Make Buttercream:
BEAT cream cheese and butter until fluffy. Beat in maple flavoring, then sugar. If needed, beat in 1 Tbsp. of milk to loosen.
PIPE or spread over cooled cupcakes. Top with cinnamon sugar and berries.
Inner Chef Notes:
*I got 28 cupcakes from this recipe.
*If you decide that you don’t want to frost these; sprinkle with cinnamon sugar before baking or directly after removing from oven.
* I found that eating these warm was the best way to eat them.