Blueberry Muffin Cupcakes with Cream Cheese Frosting
INGREDIENTS
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1/2 cup (113 grams) unsalted butter
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3/4 cup (170 grams) sugar
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3/4 cup (177 ml, 6 fl oz) buttermilk
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2 large eggs
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1 teaspoon vanilla extract
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2 cups (250 grams) all-purpose flour
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2 teaspoons (6 grams) baking powder
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1/4 teaspoon (1 gram) baking soda
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1/4 teaspoon (1 gram) salt
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Approximately 1 cup blueberries
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For the frosting:
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8 ounces (227 grams) cream cheese, at room temperature
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1/2 cup (113 grams) unsalted butter, at room temperature
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4 cups (455 grams) powdered sugar, sifted
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1 teaspoon vanilla extract
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