Ingredients
Cupcakes
- 1/2 cup (one stick) butter, softened at room temperature
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1/2 cup sour cream
- 1/4 cup almond milk
- 1 cup all purpose flour
- 1/2 cup + 2 tbsp cake flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup Sunrise Fresh Dried Blueberries
Matcha Cream Cheese Frosting
- 1 stick unsalted butter, room temperature
- 8oz cream cheese, room temperature
- 5 cups powdered sugar
- 1 tsp matcha powder
- 1 tsp vanilla extract
Directions
- Preheat oven to 350* F and line a cupcake tin with a dozen cupcake liners.
- In a large bowl, beat softened butter, vanilla and sugar at medium speed until light and fluffy.
- Add eggs one at a time, beating well after each to incorporate.
- Stir in sour cream and almond milk.
- Sift in all purpose flour, cake flour, baking powder, baking soda and salt. Fold the mixture gently, being careful not to overmix.
- Fold in blueberries.
- Scoop batter into prepared cupcake tin, filling each evenly, about 3/4 of the way full.
- Bake in a preheated oven for 18-20 minutes, until a toothpick inserted into the cupcakes comes out clean and edges are beginning to golden. Allow the cupcakes to cool completely.
- Make the frosting by placing the butter and cream cheese into a large mixing bowl. Use an electric mixer to beat the butter and cream cheese until light and fluffy. It should be smooth with no lumps. Add the matcha, vanilla, and powdered sugar one cup at a time. Once the powdered sugar is added, beat on high for a minute until light and fluffy.
- Once the cupcakes are cooled, frost with the desired amount of frosting and serve.
