Happy Wednesday everybody!! Jeez, can y’all believe it’s September again! now? For reals, what happened to the year? I swear it feels like it was just the new year and I was all ‘whoa, another year has gone by, what the heck?’ and now here we are on the brink of Fall again (woohoo! best time of the year).
Anyways, onto something more fun than the too quick passage of time, like cupcakes. I don’t know about y’all but I love blueberry muffins hello wonderful carbs and I’ve always wanted to make some cupcakes reminiscent of blueberry muffins, because frosting, but per usual was having a bit of a problem finding some I liked.
Soo, what’s a girl to do?…throw a bunch of stuff in a bowl and hope for the best of course..haha just kidding but I did make this recipe up on a whim. I have to say that these are hands down the moistest cupcakes I’ve ever made, and some of my most favorite. Also, these are easy peasy to make.
You will see that I added cheesecake pudding mix to my cupcakes in hopes that it would give it a distinct cheesecake flavor. The pudding mix definitely added a little bit of cheesecake tartness to them, but more than anything it added moisture.
Soo you’re welcome to use vanilla pudding mix instead. Oh also, cream cheese frosting on these babies, because cream cheese frosting is always a good idea. Hope these cupcakes can help with your hump day! Enjoy!
Cake mix…
oil…
buttermilk…
eggs…
sour cream…
pudding mix…
all mixed up…
sugar onto the blueberries…
then 1/2 of the blueberries into the batter, mix then add the other half…
all mixed up…
then into cupcake liners…
all baked up (yeah they’re kind of fug out of the oven)…
now for the frosting, cream cheese…
mixed up, now the butter & vanilla…
all mixed up and add your sugar…
all ready to be piped, yummy!
enjoy!!!
- 1 Box of Yellow Cake Mix.
- 3 Eggs.
- 1/2 Cup of Vegetable Oil.
- 3/4 Cup of Buttermilk.
- 1 Cup of Sour Cream.
- 1 1/2 Cups of Blueberries
- 1/4 Cup of Sugar (To Roll Blueberries In).
- 1 (4 Ounce) Pudding Mix In Cheesecake Flavor.
- 2 Sticks of Unsalted Butter, Softened.
- 2 Blocks of Cream Cheese, Softened.
- 4 Cups of Powdered Sugar.
- 1 Tablespoon of Vanilla Extract.
- Preheat your oven to 350 degrees F.
- Line 24 cupcake tins with liners and set aside.
- With a handheld or stand mixer with paddle attachment mix all of your ingredients except your blueberries & sugar together until smooth, don't over mix.
- In a small separate bowl place your blueberries and sugar and mix together, then add half of your blueberries into your batter, mix then add the other half.
- Using an ice cream scoop, fill your cupcakes 3/4 of the way full and bake for 18-20 minutes (I took mine out at 19).
- Let cupcakes cool completely.
- With a handheld or stand mixer with paddle attachment, cream your cream cheese until smooth.
- Now add your butter and vanilla extract and mix again until combined.
- Now add your powdered sugar 1 cup at a time until smooth, and spoon or pipe onto your cooled cupcakes.
I am definitely making these.
Awesome! I hope you love them as much as I do 😀