blueberry cupcakes

my sister found this recipe martha stewart's magazine and requested that i make them for her birthday. we haven't eaten them yet but they look and smell delicious! my only complaint is that the frosting is runny as hell. i even put, oh, about an extra cup of powdered sugar in it and it's still so runny! also, the amount of topping that this recipe makes is probably about twice as much as i needed, and spooned it on pretty heavily.

because the frosting is so runny, these cupcakes aren't very pretty to look at. that bummed me out a little because i spent so much time making them. i could have added more powdered sugar to stiffen it up but i didn't want it to be too sweet. 

here's the recipe:

Blueberry Cupcakes

Active time: 25 minutes

Total time 1 hr 25 min.

Makes: 12 cupcakes

Preheat oven: 375 F

Topping

6 Tbsp granulated sugar

1/4 cup dark-brown sugar

1 tsp cinnamon

Cupcakes

1 2/3 cup cake flour (not self-rising)

1/4 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 stick unsalted butter, softened

2/3 cup granulated sugar

2 large eggs

1 tsp pure vanilla extract

3/4 cup sour cream

6 ounces blueberries (1 1/4 cups)

Icing

1 1/4 sticks unsalted butter, softened

8 ounces cream cheese, room temperature

1/2 tsp pure vanilla extract

2 2/3 cups confectioners' sugar, sifted

1/4 cup high-quality blueberry jam, such as Hero, strained (3 Tbsp)

1. Topping: Mix together granulated and brown sugars and cinnamon.

2. Cupcakes: Preheat oven to 375 with rack in upper third of oven.  Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes.  Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour.  Fold in blueberries.

3. Divide batter among baking cups.  Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes.  Remove cupcakes from tin, and let cool completely on a wire rack.

4. Icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes.  Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag.  Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake.  Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.