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Blueberry Muffin Cupcakes

Is it a Mupcake? A Cuffin? How about a Blueberry Muffin Cupcake?
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 muffin cupcakes
Author Anna-Marie @BeautyandtheBeets

Ingredients

For the muffin cupcakes:

  • 1/2 cup butter
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 cup vanilla yogurt
  • 3/4 cup coconut sugar, white sugar is fine as well
  • 3 eggs
  • 1 tsp. pure vanilla extract
  • 2 cups fresh blueberries divided *

For the frosting:

  • 8 oz. cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar, sifted
  • 1 tsp. pure vanilla extract
  • zest of 1 lemon
  • juice of 1/2 lemon

Instructions

For the muffin cupcake:

  1. Preheat oven to 400° Line a muffin pan with paper liners.
  2. Place the butter in a glass measuring cup and cook in the miscrowave at 10-second intervals until butter is melted.
  3. In the bowl of a food processor, add the flour, baking powder, salt, baking soda, vanilla yogurt, sugar, eggs, vanilla extract and 1 cup of the blueberries. Pulse until the batter is well mixed (does not have to be 100% smooth).
  4. Add the butter and pulse again until well blended.**
  5. Spoon the batter into the muffin pan, filling each liner about 3/4 full. Using the remaining one cup of blueberries, add 2-3 berries into the center of each muffin. Save any remaining berries for the garnish.
  6. Bake muffins for 14-16 minutes. Cupcakes are done when a wooden toothpick inserted comes out with dry crumbles. (There will be some wetness due to the fresh blueberries that have hopefully burst into the cupcake. However, be sure you have dry crumbles from the cupcake batter.)
  7. Allow cupcakes to cool about ten minutes before frosting.

For the frosting:

  1. Add the butter and cream cheese into a food processor and process until smooth.
  2. Add the powdered sugar, vanilla extract, lemon zest and lemon juice and pulse until blended.
  3. Using a piping bag, pipe the frosting onto each cupcake and granish with remiaing blueberries.

Recipe Notes

*If using frozen blueberries, thaw before use.

**Be sure to add the melted butter to the batter after processing everything else. Adding the warm butter to the other ingredients before will cook the egg.