Easy to make and totally worth the effort, give your family or friends a treat and bring these along...
You can exchange the blueberry for any other kind of fruit, like Strawberries, dried freezed fruits, you name it.
If you want foolproof results, do use muffin papers or I've made this in loaf form, makes it easier for cutting and toasting them later (see note below) but the shape doesn't matter, it's the taste that counts...
You will need:
For the Cupcakes
1 ⅔ cups cake flour (not self-rising) or A&P Flour
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 stick unsalted butter, softened
⅔ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
¾ cup sour cream
6 ounces blueberries (1 ¼ cups)
For the Topping
6 tablespoons granulated sugar
¼ cup dark-brown sugar
1 teaspoon cinnamon
For the Icing
1 ¼ sticks unsalted butter, softened
8 ounces cream cheese, room temperature
½ teaspoon pure vanilla extract
2 ⅔ cups confectioners' sugar, sifted
¼ cup high-quality blueberry jam, strained (3 tablespoons)
Step 1
Make the topping: Mix together granulated and brown sugars and cinnamon.
Step 2 Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar.
NOTE.- To toast or grill your muffins... Once they're done, allow them to cool or use the day after. Now take a muffin and cut it in half, North to South (not under the cap).
In a non-stick pan, over medium high heat, put 1 - 2 tablespoons of butter in pan until it bubbles. Now take your cut muffins, cut side down on the pan, allow it to sit undisturbed for about 1 minute, keep and eye on it so it doesn't go dark.
Serve your toasted muffin and top with powdered sugar if desired. Enjoy!
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