Yummy Blueberry Cupcakes

Blueberry Cupcake with Cream Cheese Frosting
Makes 30 cupcakes
(You can divide the recipe in 1/2 with no issues)

Cupcake:

Ingredients

2 sticks unsalted butter
4 large eggs
2 cups granulated sugar
3 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking powder
2/3 cup milk
4 teaspoons vanilla extract
3 cups blueberries (fresh or frozen)

Directions

• Allow your eggs and butter to get to room temperature. (Very important)
• Preheat your oven to 350 degrees F. Add your cupcake liners to your medium cupcake pans.
• Cream your butter and sugar together on medium speed until it is nice and fluffy. Approximately 3-5 minutes.
• Add your eggs to the cream mixture and mix well.
• Sift your flour, salt and baking powder together in a separate bowl.
• Beat in your dry ingredients into the  creamed mixture slowly. Alternate with adding your milk. Mix for 3-4 minutes.
• Fold in your blue berries and vanilla.
• Fill your cupcake liners 2/3 to 3/4 full with your blueberry batter.
• Bake for 20-22 minutes till your toothpick comes out clear from the center.
• Allow your cupcakes to cool before frosting.

Frosting:

Ingredients

1- 8 ounce package of cream cheese
6 tablespoons of unsalted butter
3 1/2 cups of confectioner’s sugar
1 teaspoon vanilla extract

Directions

• Make sure your cream cheese and butter are room temperature (very important)
• In a medium bowl cream together well the cream cheese and butter until smooth.
• Slowly add sifted confectioner’s sugar and continue to cream your mixture until all the lumps are gone.
• Add vanilla and mix until fully integrated.
• Do not over beat the frosting.