Vanilla~Blueberry Cupcakes:
1 stick unsalted butter, room temperature
1 cup granulated sugar
2 tsp vanilla extract
2 eggs
3/4 cup milk
2 cups flour
2 tsp baking powder
1/4 tsp salt
fresh blueberries
Preheat your oven to 350°F. Line cupcake pans with 16 paper liners. In a large stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, then the eggs one at a time, scraping down the bowl to thoroughly combine all the ingredients together.
Sift together the flour, baking powder, and salt in a separate bowl. Add to the cream mixture, along with the milk, and mix until a smooth batter is formed. Use a large ice cream scoop to divide the batter evenly into the cupcake liners, about 2/3 of the way full. Push 3-4 blueberries around the perimeter of each cupcake batter, leaving the center open.
Bake for 14-18 minutes until golden brown and the cupcakes spring back to the touch. Transfer to a wire rack to cool completely.
Blueberry Cream Cheese Filling:
2 T cream cheese
3 T natural blueberry fruit spread
Use a hand mixer to cream together ingredients. Refrigerate until ready to fill cupcake.
When the cupcakes have cooled completely, fill them with the blueberry cream cheese mixture. You can either pipe in the filling, or hollow out the center and spoon it in.
Blueberry Cream Cheese Frosting:
1 stick unsalted butter, slightly softened
14 T cream cheese (use the rest of the cream cheese leftover from earlier)
3 T natural blueberry fruit spread
2 tsp vanilla extract
3 cups powdered sugar
Cream together the butter, cream cheese, and blueberry fruit spread just until combined. Add the vanilla extract and powdered sugar. Beat just until incorporated. Refrigerate until well chilled, about 2 hours.
Pipe the frosting onto the cupcakes and top with a fresh blueberry. Refrigerate until ready to serve. Enjoy!