These fluffy white cupcakes are filled with blueberry preserves, then topped with a Crème Fraîche Frosting, a slightly tangy take on traditional buttercream. Drizzle a bit of blueberry sauce on top for an added wow factor!
- 1 3/4 cups (210 g) all-purpose flour
- 1/4 cup (32 g) cornstarch
- 3/4 cup (150 g) white sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 6 Tbsp. (85 g) butter
- 3 egg whites
- 1/2 cup (4 oz.) milk
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- Blueberry Preserves
For the Crème Fraîche Frosting:
- 1 stick (1/2 cup) salted butter
- 3/4 cup Crème Fraîche
- 4 1/2–5 cups powdered sugar
- 1 tsp. vanilla extract
For the Drizzle:
- 1/3 cup blueberry preserves
- 1/2 tsp. cornstarch
- 2 Tbsp. water
To Make the Cupcakes:
Preheat the oven to 350° and line 12 muffin cups with paper liners.
In the bowl of a stand mixer, combine all of the dry ingredients. Add the butter and, using the whisk attachment, beat until the mixture resembles soft sand and there are no large chunks of butter left. If the butter is very soft, the mixture may become a paste, which is fine.
Add the egg whites one at a time, and beat well after each addition. With the mixer running on low, slowly add in the milk and extracts until well incorporated. Scrape the bowl with a rubber spatula, then beat the batter for 2 minutes on medium speed.
Divide the batter between the 12 muffin tins, then bake for 18-20 minutes, or until the tops spring back when you tap them gently. Remove them and let cool completely before frosting.
To Make the Frosting:
In a medium mixing bowl, beat together the softened butter and the creme fraiche with an electric hand mixer. It may look slightly curdled, but will smooth out. Add in the powdered sugar 1-2 cups at a time and mix it in on low speed to avoid and explosion of powdered sugar. Add until it reached a pipable consistency–it will still be soft.
Fit a piping bag with a large star tip and fill it with the frosting. Set aside (in the refrigerator if your kitchen is hot) until ready to pipe the frosting on.
To Make the Drizzle:
Place the blueberry preserves in a small saucepan. Mix the cornstarch into the water, then stir it into the preserves. Cook them over medium low heat, stirring constantly until the mixture has bubbled and thickened. Set aside and let it cool.
To Assemble the Cupcakes:
Cut a circle in the top of the cupcakes, about an inch across and about 2/3 down into the cupcakes. Fill with about 2 tsp. of the blueberry preserves, then pipe the 2-3 swirls of the frosting over the top. Put the frosted cupcakes in the freezer for about 10 minutes, then drizzle some of the cooled topping over the top of each.
Store in the refrigerator until serving, then let come to room temperature.
- This recipe is an updated version of this one. And while the measurements are all given by weight and volume, I highly recommend baking with weights. Your results will be much better, and far more consistent.
- If you are using tulip paper liners, rather than the standard pleated ones, you may end up with only 10 or 11 cupcakes. Just keep that in mind when dividing out the batter
- To be sure they are done, I recommend the toothpick test. Simply poke the center of a cupcake or two with a toothpick, and they are ready when only a few moist crumbs come out on it.
- This recipe is essentially and American Buttercream, but we’re replacing some of the butter with crème fraîche. Because it has a much higher liquid content than butter, you’ll end up with a softer frosting. Keep that in mind when working with it, and if it starts to get to soft to pipe nicely, simply pop your piping bag in the freezer for about 5-10 minutes to let it firm up a bit.
- Before you drizzle the blueberry sauce over it, I recommend popping the frosted cupcakes into the freezer for about 10 minutes so that it doesn’t just melt.
- Store in the fridge, and bring to room temperature before serving. Cold cake tends to feel rather dry and dense when you eat it.
- Category: Cakes
- Method: Baking
- Cuisine: American
Keywords: Bluberry, cupcakes, creme fraiche