The Ultimate Blueberry Cream Cheese Cupcakes (สุดยอดคัพเค้กบลูเบอร์รี่ครีมชีส)

1.Preheat the oven to 180°C (356°F). Prepare a 12-cup cupcake pan and lightly grease with cooking spray.

2.Make the brown butter by melting the unsalted butter over medium heat until it turns deep golden brown and fragrant. Remove from the heat, strain, and allow to cool completely.

3.Sift together the flour, baking powder, baking soda, and salt. Set aside.

4.In a bowl, mix the sour cream, milk, vanilla extract, and blueberry flavoring until well combined. Set aside.

5.Beat the cooled brown butter with the granulated sugar until well blended. Add the egg and egg white and beat until smooth.

6.Add the dry ingredients in three additions, alternating with the wet ingredients, beginning and ending with the dry mixture. Mix until just combined.

7.Divide the batter evenly into the cupcake pan, about 65–70 g per cup. Bake for about 20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.

8.Prepare the blueberry filling by combining the frozen blueberries, sugar, and lemon juice in a saucepan over low heat. Simmer until the blueberries soften. Mix the cornstarch with water, add to the pan, and cook until thick and glossy. Remove from heat and let cool completely.

9.Trim the domed tops of the cupcakes. Core the center of each cupcake, fill with blueberry filling, and replace the cake tops.

10.Make the cream cheese frosting by beating the cream cheese and butter until smooth. Add lemon juice, icing sugar, and salt, and beat until combined. Gradually add the whipping cream in two additions and beat until smooth and firm. Transfer to a piping bag and chill briefly.

11.Pipe the cream cheese frosting on top of the cupcakes. Garnish with fresh blueberries and dust lightly with icing sugar before serving.