Blueberries & Cream Cupcakes

Bee's Baking - Blueberry & Cream CupcakesAdapted from Sally’s Baking Addiction


210g plain (all-purpose) flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
115g unsalted butter, room temperature (here 60g butter + 60g applesauce was used)
100g brown sugar
100g white sugar (equivalent granulated sweetener used here)
1 large egg, room temperature
180ml milk, room temperature (any type is fine – soy used here)
60g yoghurt or sour cream (plain non-fat Greek used here)
2 teaspoons vanilla extract
2 teaspoons lemon zest
180g frozen blueberries (do not thaw)

To decorate: cream cheese or white chocolate icing, sprinkles, fresh blueberries, etc.


1. Preheat oven to 180°C/350°F
2. Sift together the flour, baking soda, baking powder, and salt into a bowl and set aside.
3. Melt the butter, and whisk it (along with applesauce, if using) with the sugars (and/or sweeteners)
4. Vigorously whisk in the egg, milk, yoghurt/sour cream, vanilla essence, and lemon zest until combined
5. Slowly whisk wet ingredients into dry until there are no lumps
6. Fold in blueberries gently until just combined
7. Divide mixture among 12 cupcake liners and bake for 20-25 minutes until a skewer/toothpick comes out clean
8. Serve with a dusting of icing sugar, or allow to cool completely before frosting with an icing of choice

Nutritional Information

– Recipe yields 12 servings
– Each cupcake (unfrosted) contains ~163 calories, 26g carbs, 4g protein, and 4g fat


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