Ingredients

The following ingredients have 14 Servings
  • 1 3/4 cup All Purpose Flour
  • 1 cup Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3 tbsp Unsalted Butter
  • 1/2 cup Sour Cream
  • 2/3 cup Milk
  • 1/4 cup Vegetable Oil
  • 1/2 tsp Cinnamon
  • 1/4 tsp Fresh Nutmeg
  • 1 1/2 cup Blueberries
  • Cream Cheese Frosting:
  • 8 oz Cream Cheese
  • 1 stick Unsalted Butter
  • 2 1/2 cup Powdered Sugar
  • 1 tsp Vanilla Extract

Instruction

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine the flour, baking powder, salt, baking soda, nutmeg, cinnamon, and set aside.
  • Coat the blueberries with 1 tbsp of the flour mixture.
  • Mix the softened unsalted butter and sugar for about 1 minute using a stand mixer or hand held mixer.
  • Add the eggs, vanilla extract, sour cream, oil, and mix until well incorporated.
  • Add the flour mixture and mix until well combined, careful not to over mix.
  • Fold in the blueberries.
  • Spoon batter into prepared muffin cups, filling them about 3/4 full.
  • Bake for 15-17 minutes or until fully cooked through
  • Cool cupcakes completely before frosting.
  • To make the frosting, mix the cream cheese and butter for about 3 minutes
  • Add the powdered sugar, milk, and vanilla extract and mix for about 3 minutes on high speed
  • Using a piping bag frost your cooled cupcakes and enjoy.
  • Drizzle with maple syrup, if desired.