Orange Blueberry Cupcakes

This Orange Blueberry Cupcake recipe is perfect for any celebration.


Recipe by Mimi Council.


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Easy blueberry cupcakes, summer cupcake recipe, orange blueberry cupcakes, high altitude cupcake recipe, gluten free cupcake recipe #orange #blueberry #cupcakes #organiccupcakes #easycupcake #cupcakerecipe

Orange Blueberry Cupcakes

Makes 14


Batter

1/2 cup (113 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar

1 teaspoon organic vanilla extract

2 organic large eggs, room temperature

1/2 cup organic sour cream, room temperature

1/2 cup organic milk, room temperature

170 grams (1 cup plus 3 tablespoons) all natural cake flour

3/4 teaspoon baking powder

1/2 teaspoon fine sea salt

142 grams (3/4 cup) organic blueberries


Frosting

1 cup (226 grams) organic salted butter, softened

454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted

2 teaspoons organic orange flavor (find here)


Method

Preheat the oven to 350°F. Line 2 cupcake pans with liners.


To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.


Add the eggs, sour cream, and milk and mix on low until combined. The batter will resemble cottage cheese.


In a separate bowl, add the cake flour, baking powder, and sea salt and then slowly add in to the mixer while mixing on low. Mix until you have a smooth batter, scraping down the sides of the bowl as needed.


Fill cupcake liners to three-quarters full. Add in a few blueberries per each cupcake (about 3 to 5).


Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in the cupcake pans.


To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and orange flavor. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. I like to scrape down the sides of the bowl and mix again.


Transfer frosting to a piping bag with decorating tip #808 (or no tip at all). Frost cupcakes.


Store in a cake dome, airtight container or in the fridge for up to 3 days.


Gluten Free - Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.

High Altitude - Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!