I’m lucky that some of my closest friends are fellow food bloggers here in the Salt Lake City area. We get together not only to enjoy food, talk shop and swap ideas, but we’ve become like a little family. This last weekend we came together to celebrate the upcoming arrival of the newest member of the group, with a baby shower honoring Becky of The Vintage Mixer.
Of course, with a potluck brunch provided by food bloggers, you know the food is going to be good. And it was. I am spoiled rotten.
No baby shower is complete without cupcakes, am I right? Since it was a brunch I almost opted for muffins instead, until I realized I could put the two together.
Muffin + frosting = muffin cupcake.
All I did was take my favorite blueberry muffin recipe and add a swirl of cream cheese frosting. It’s a fun twist, especially for something like a shower party. Sometimes you don’t want simple muffins or decadent cupcakes, but something in between.
Of course this concept works for probably any muffin, but I loved these blueberry muffin cupcakes. There’s brown butter, fresh oozing blueberries and a rich cream cheese icing. What’s not to love?
I’m hoping I can think of an excuse to make them again soon.
- ½ cup (113 grams) unsalted butter
- ¾ cup (170 grams) sugar
- ¾ cup (177 ml, 6 fl oz) buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons (6 grams) baking powder
- ¼ teaspoon (1 gram) baking soda
- ¼ teaspoon (1 gram) salt
- Approximately 1 cup blueberries
- 8 ounces (227 grams) cream cheese, at room temperature
- ½ cup (113 grams) unsalted butter, at room temperature
- 4 cups (455 grams) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease with butter.
- In a small saucepan, cook the butter over medium low heat until browned, swirling the pan as needed to promote even cooking. Set aside to cool.
- In a bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the browned butter, ¾ cup sugar, and buttermilk. Whisk in the eggs and vanilla extract until smooth. Add to the dry ingredients and stir until just combined. Fold in the blueberries.
- Spoon the batter into the prepared muffin pan, filling each cup ¾ full. Bake until golden and a toothpick inserted comes out with dry crumbs, 15-18 minutes. Cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
- Beat together the butter and cream cheese until smooth. Add the powdered sugar a cup at a time while mixing on medium speed until combined. Add vanilla extract. Beat at medium high speed for 1-2 minutes until light and creamy.
- Frost the cupcakes with the cream cheese buttercream. Garnish with fresh blueberries, if desired.
- Store cupcakes in the fridge for up to a few days.
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