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2 cups All Purpose Flour
2 tsp. Baking Powder
1 tsp. Salt
1 cup Blueberries (Fresh is preferred, but you can use frozen as well)
½ cup Greek Yogurt
½ cup Milk
2 tsp. Pure Vanilla Extract
1 cup (2 sticks) Unsalted Butter, at Room Temperature
1 ½ Cups Sugar
Swiss Meringue Buttercream
5 large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
2 cups (4 sticks) Unsalted Butter, at Room Temperature
1 tsp. Pure Vanilla Extract
To make the cupcakes, preheat oven to 350 degrees F. Place cupcake liners in 2 cupcake pans.
In a medium bowl, sift together the flour, baking powder, and salt. In a small bowl, combine the milk, greek yogurt, and vanilla extract.
In the bowl of a stand mixer, cream the butter and sugar until fluffy. Beat in the eggs one at a time until fully incorporated. Add the flour mixture alternately with the milk mixture, starting and ending with the flour mixture. Beat until combined.
Gently fold in the blueberries. Using an ice cream scoop, evenly divide the batter between each cupcake liner. Place in the oven and bake until a toothpick inserted into the center of a couple cupcakes comes out clean, about 20 minutes. Cool cupcakes in pans for about 5 minutes and then remove and place on a cooling rack to cool completely.
While cupcakes are cooling, make the frosting. Whisk together the egg whites, sugar and salt in a large heatproof bowl; I used the bowl of my stand mixer. Over a pot of simmering water heat the mixture, whisking constantly, until the sugar has dissolved (the mixture will read 160 degrees F on a thermometer).