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Cupcakes are the treat that makes everyone smile. Join Martha as she shares four scrumptious recipes: blueberry swirl, lemon meringue, red velvet, and double diablo mini cupcakes for your favorite chocolate lover. Plus learn the best techniques for frosting, and much more.
Watch This Week’s Baking Tip
Martha Stewarts demonstrates how to add blueberry jam to frosting to make a double layer swirl frosting.
This Week’s Recipe
- For the Topping:
- 6 tablespoons granulated sugar
- 1/4 cup dark-brown sugar
- 1 teaspoon cinnamon
- For the Cupcakes:
- 1 2/3 cups cake flour (not self-rising)
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 stick unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 3/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 6 ounces blueberries (1 1/4 cups)
- For the Icing:
- 1 1/4 sticks unsalted butter, softened
- 8 ounces cream cheese, room temperature
- 1/2 teaspoon pure vanilla extract
- 2 2/3 cups confectioners' sugar, sifted
- 1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)
- Make the topping: In a small bowl mix together granulated and brown sugars and cinnamon.
- Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With mixer on medium-high speed, beat together butter and granulated sugar until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, sour cream, and vanilla, scraping down sides of bowl. Sprinkle blueberries with a little of the flour mixture; set aside. Reduce speed to low, and beat in flour mixture in 3 additions. Fold in blueberries.
- 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, about 25 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
- Make the 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.
Yield: 12 cupcakes
Additional recipes and video clips from the episode are available on MarthaStewart.com: