The Most Perfect Blueberry Cupcakes

My favorite holiday has always been Easter. Mainly because it is my favorite story of the Jesus whom I love. He conquered the worst thing that could ever happen to you and me--death, so that there is nothing holding us back from God's love. I just can't get over it. There was a story told in church this morning that gave me all the feels, and I want to share it with you, along with a recipe for some very tasty blueberry cupcakes. Enjoy.

There once was a priest, and every day he was haunted by a sin he committed while he was in seminary school. It ate away at him, and no matter what he did to cover it or forget it, there it always was, reminding him of his guilty, humanly self. There was a woman at his church who began to tell others that she saw Jesus in her dreams and would have conversations with Him. Skeptical, the priest decided to try out her "dreams." He requested that the next time she had a dream in which she spoke with Jesus, she ask Jesus what the sin was that the priest had committed in seminary school. The woman agreed, and a few weeks later the priest asked her if Jesus had told her his sin. She said, "Oh, yes. I asked Him what your sin was, and He told me that he couldn't remember."

What truth, right? How beautiful it should make you feel that God looked upon you with such sadness for your lost and weary soul that He sent His only son as the only offering Satan would take for your sins. Because of this, you and I get to live free and be in the House of God forever. When Jesus and God look down and see me, they see the best Claire McKee there is, no matter how I've messed up that day. What a sweet life it is. 

XX, 
Claire 


P.S. 
THE BEST BLUEBERRY CUPCAKES TO EVER TOUCH YOUR TASTE BUDS 




 Blueberry Cupcakes with Cream Cheese Frosting

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 2 hours

Yield: 12 cupcakes

Ingredients

• 1 2/3 cup cake flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup + 2 Tbsp granulated sugar
• 1/2 cup unsalted butter, softened*
• 1 large egg
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 cup buttermilk
• 1/3 cup sour cream
• 1 1/4 cups frozen blueberries, plus more for topping (for topping get fresh)
Cream Cheese Frosting
• 8 oz cream cheese, softened
• 1/2 cup butter, softened (I prefer 1/4 cup unsalted and 1/4 cup salted)
  Coupons
• 1/2 tsp vanilla extract
• 2 cups powdered sugar
• 
  

Directions

• Preheat oven to 350 degrees. Sift cake flour into a mixing bowl, add baking powder, baking soda and salt and whisk 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment (I recommend using a beater blade, otherwise stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip butter and granulated sugar until pale and fluffy. Mix in egg, then mix in egg whites one at a time. Blend in vanilla. In the liquid measuring cup used to measure buttermilk, whisk together sour cream with buttermilk until smooth. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Gently fold in blueberries.
• Divide batter among 12 paper lined muffin cups, filling each about 3/4 full (about 1/3 cup batter in each). Bake in preheated oven 20 - 24 minutes until toothpick inserted into center comes out clean. Allow to cool in muffin tin several minutes, then transfer to a wire rack to cool completely. Once cool, pipe or spread cream cheese frosting over tops and garnish with blueberries.
• For the Cream Cheese Frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment (I recommend using a beater blade), whip cream cheese and butter until smooth and fluffy. Mix in vanilla, then stir in powdered sugar and continue to whip until smooth and fluffy (if it seems slightly runny, chill then stir before piping or spreading).