Blueberry Cupcakes

I got some fresh blueberries from my parents and was going to make some blueberry muffins until I saw this recipe on Pinterest. 

Blueberry Cream Cheese Cupcakes

Yields about 18 cupcakes

Blueberry Cupcakes
1/4 cup (1/2 stick )  butter, room temperature
3/4 cup  granulated sugar
2 large eggs
1/3 cup sour cream
1/4 cup  vegetable oil
1 tablespoon vanilla extract
1 3/4 cups
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup milk
1 1/2 cups fresh blueberries (I used 2 cups)

Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, vegetable oil, and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth. Stir in the blueberries.

Fill baking cups about 2/3 full (or a little less) and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting.

Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/4 cup (1/2 stick) butter, room temperature
1 teaspoon vanilla extract
3/4 teaspoon salt
3 cups  powdered sugar (I used a lot more than 3 cups)

In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the salt and vanilla. Gradually beat in the powdered sugar. If frosting is too soft, add more powdered sugar until it reaches a spreadable consistency. Likewise, if the frosting is too stiff, add more milk until it reaches a spreadable consistency.

Before serving, pipe or spread frosting on top of cooled cupcakes and decorate with a few fresh blueberries, if desired. If cupcakes will sit out more than a day, keep refrigerated in an airtight to help preserve the cupcakes. Serve at room temperature.

I was unsure about using my fresh blueberries in cupcakes rather than muffins but these were a big hit in our house.