Blueberry Muffin Cupcakes with a Streusel Topping and Vanilla Icing
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|1 1/3 c||all-purpose flour|
|2 tsp||baking powder|
|1 1/2 c||fresh blueberries|
|1||recipe streusel topping (see below)|
|1 c||all-purpose flour|
|1/3 c||brown sugar, firmly packed|
|1/2 tsp||ground cinnamon|
|1||recipe vanilla icing (see below)|
|1 Tbsp||butter at room temperature|
|1 1/2 c||powdered sugar|
Cooked to Perfection
Washougal, WA (pop. 14,095)
Member Since Jun 2011
Perfect recipe for all of those summer berries. You can substitute raspberries, blackberries, or any other berry for the blueberries. Moist, delicious little cupcakes that everyone will love!
Have your eggs and butter at room temperature before you begin baking. Line 24 muffin cups with paper bake cups. In a medium bowl stir together flour, cornmeal, corn starch, baking powder, and salt. Set aside.
Preheat over to 350 degrees. In a large mixing bowl beat butter with an electric mixer on high for 30 seconds. gradually add sugar, about 1/4 cup at a time, beating on medium speed for about 5 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating on low to medium for 1 minute after each addition making sure to scrape the sides of the bowl. Add flour mixture, stir until just combined.
Spoon batter into prepared muffin cups, filling each one 2/3 full. Sprinkle blueberries over batter in muffin cups. Sprinkle with streusel topping.
Bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes in pan for 10 minutes. Remove cupcakes from muffin cups and drizzle with vanilla icing.
Streusel Topping:In a medium bowl, combine flour, brown sugar, cinnamon, and salt. With a pastry blender or a fork, cut in the butter until mixture resembles coarse crumbs. Makes about 1 1/2 cups of topping.
Vanilla Icing:In a medium bowl, combine room temperature butter, powdered sugar, and vanilla. St ir in 1-2 tbsp of milk to make icing drizzling consistency. Makes approximately 3/4 of a cup.