DUE TO COVID-19 TONEWOOD IS TEMPORARILY CLOSED
- 1 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 2 egg whites
- 3 1/3 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup sour cream
- 1/3 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups fresh blueberries
- 1/2 cup butter, softened
- 8 ounces cream cheese, room temp
- 2 teaspoons maple syrup
- 4 cups powdered sugar
- extra blueberries to decorate
- Preheat oven to 350 degrees and line muffin pans with liners (24).
- Using mixer fitted with a paddle attachment beat butter and sugar until fluffy.
- On low-speed add eggs and egg whites on beat until fully mixed in.
- In a medium bowl sift flour, baking soda, baking powder, salt,
cinnamon, and nutmeg together. (Instead of sifting, you can run a whisk
through the ingredients. Essentially accomplishes the same
thing- aeration and removal of clumps- without making a mess.)
- Mix sour cream, milk, and vanilla together.
- Add 1/3 of dry ingredients to mixer, then 1/2 of wet. Followed by
another 1/3 of dry. Finish with remaining wet and dry ingredients.
Careful not to overmix.
- Fold in blueberries and fill muffin liners 3/4 full, Bake 18-20 minutes or until very tops are fully cooked.
For the Buttercream
- Beat butter and cream cheese until fluffy. Add maple syrup and sugar and beat until smooth.
- Cool cupcakes before frosting. Use a pastry bag fitted with a large
star and swirl around the outer part of cupcake and gradually come
inwards with each swirl.
- Decorate with blueberries.
Yield: about 24
Recipe Adapted from Source: Your Cup of Cake
Because of the cream cheese, these should be stored in the refrigerator.