Sour cream cupcakes with blueberries

Very easy to prepare, but they taste great! I offer you delicate, fragrant cupcakes with a slight sourness from blueberries. According to the structure, such cupcakes differ from the usual butter ones, they turn out to be denser, but they are less greasy. Instead of blueberries, you can use another juicy berry - currant, raspberry or cherry. It is not necessary to add liqueur, I just liked its aroma, it is very delicate and sweet, but instead you can add either another liqueur or just lemon (orange) zest.

Irisha

The author of the recipe

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Composition / ingredients

Servings:

Sour cream (I have 15% fat content)

200

Sugar

Wheat flour (you may need more or less)

220

Eggs

Blueberries (frozen or fresh)

100

Baking powder

Vanilla extract

Coffee liqueur

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 11 % 6 g

Carbohydrates 78 % 43 g

256 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 40 min

Step 1:
The right ingredients.
Step 2:
Add sugar to sour cream and beat lightly.
Step 3:
Add 2 eggs, mix.
Step 4:
Pour in vanilla tincture and coffee liqueur (you don't have to add coffee liqueur, it just happened to be at my fingertips, so I decided to add it).
Step 5:
Add baking powder to the flour, sift and add parts to the sour cream mixture. Mix so that there are no lumps. The dough should turn out like thick sour cream.
Step 6:
Add frozen blueberries (no need to defrost beforehand).
Step 7:
Mix.
Step 8:
Spread the dough into prepared molds and bake in a preheated oven at 180 C for about 20-25 minutes. We check the readiness with a skewer.
Step 9:
Let the finished cupcakes cool down. If desired, they can be decorated with cream or simply sprinkled with powdered sugar.
Step 10:
I decorated the cupcakes with cream and added a pinch of grated chocolate.
Step 11:
And you can not decorate anything, it also turns out very tasty. Bon appetit!