Blueberry Cupcakes with Cream Cheese Frosting

Directions

Preheat oven to 350 degrees. Sift cake flour into a mixing bowl, add baking powder, baking soda and salt and whisk 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment , whip butter and granulated sugar until pale and fluffy. Mix in egg, then mix in egg whites one at a time. Blend in vanilla. In the liquid measuring cup used to measure buttermilk, whisk together sour cream with buttermilk until smooth. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Gently fold in blueberries. Divide batter among 12 paper lined muffin cups, filling each about 3/4 full . Bake in preheated oven 20 - 24 minutes until toothpick inserted into center comes out clean. Allow to cool in muffin tin several minutes, then transfer to a wire rack to cool completely. Once cool, pipe or spread cream cheese frosting over tops and garnish with blueberries.

In the bowl of an electric stand mixer fitted with the paddle attachment , whip cream cheese and butter until smooth and fluffy. Mix in vanilla, then stir in powdered sugar and continue to whip until smooth and fluffy . *Just thought I'd throw it out there, if you only have salted butter that will be fine for this recipe, simply reduce the salt to 1/4 tsp. Also, when softening your butter, you can either leave it out to nearly reach room temp, or you can heat it in the microwave, rotating it about every 4 seconds until soft . Just don't let it melt.