Blueberry Cupcakes with Honey Frosting
I got told by my physics class that this was one of my best! How great! This was a bittersweet day because it was my last cupcake friday for choir class. I think that I will be making them for my AP Gov class on next friday for that final.
Blueberry Cupcakes
1 2/3 cups cake flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries
Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
Honey Buttercream
1/2 cup softened butter
2 cups powdered sugar
1/4 cup honey
1/4 full-fat sour cream
Beat butter and sugar until fluffy. Beat in honey for 1 minute and beat in sour cream.
ENJOY!!
