Ultimate Fluffy Blueberry Cupcakes with Tangy Cream Cheese Frosting & Homemade Curd
Prepare to fall in love with these extraordinary blueberry cupcakes! Each bite delivers a burst of vibrant blueberry flavor, perfectly balanced by a tender, moist crumb. Our recipe features incredibly soft and fluffy cupcakes, generously studded with flavorful wild blueberries. But the magic doesn’t stop there: a luscious homemade blueberry curd fills the center, adding a delightful tangy sweetness, all crowned with the prettiest, naturally colored blueberry cream cheese frosting. This frosting achieves its beautiful pastel purple hue from mashed defrosted wild blueberries, offering both stunning aesthetics and authentic berry taste without any artificial dyes. These aren’t just cupcakes; they’re a celebration of all things blueberry, meticulously crafted to be the ultimate treat for any occasion.
🧁 Why You’ll Adore These Blueberry Cupcakes
- A Triple Blueberry Sensation: These cupcakes are a blueberry lover’s dream! You’ll find blueberries in every delicious component – baked into the fluffy batter, swirled into the rich curd filling, and beautifully infused into the creamy frosting. This multi-layered approach ensures an intense, authentic blueberry experience in every single bite.
- Luscious Blueberry Curd Filling: Forget plain cupcakes! Our homemade blueberry curd elevates these treats to gourmet status. It’s incredibly easy to make, delivering a creamy, rich, and intensely flavored burst of blueberry that’s reminiscent of a classic lemon curd but with a sweet, fruity twist. This unique filling adds an unexpected layer of moisture and a delightful tang that truly sets these cupcakes apart.
- Naturally Vibrant Cream Cheese Frosting: Say goodbye to artificial colors! This thick, dreamy cream cheese frosting gets its gorgeous pastel purple color and rich berry flavor from frozen wild blueberries. Using defrosted, mashed wild blueberries provides a natural, vibrant hue and a concentrated taste, making it superior to frostings that rely on freeze-dried fruit or artificial extracts. It’s perfectly pipeable and never gloopy, creating a stunning finish.
- Unbeatably Soft and Fluffy Texture: The cupcake base itself is a masterpiece of texture. We’ve achieved an incredibly soft, tender, and moist crumb through a clever combination of both butter and vegetable oil. Butter contributes a rich, classic flavor, while the oil ensures the cupcakes remain exceptionally moist and light for days, preventing them from drying out.
For more delightful blueberry curd desserts, be sure to explore our blueberry lemon cake recipe – another fantastic way to enjoy this versatile filling.
📝 Essential Ingredients for Blueberry Cupcakes
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Cupcake & Frosting Ingredients
- Blueberries (Wild Preferred): For the most intense flavor and vibrant color in both the batter and frosting, frozen wild blueberries are your best choice. They are smaller, contain less water, and have a more concentrated taste than regular cultivated blueberries. While fresh blueberries can be used, frozen are often more economical and readily available year-round.
- All-Purpose Flour: Accuracy in measuring flour is crucial for a perfectly structured cupcake. We highly recommend using a kitchen scale for the most precise results. If a scale isn’t available, properly measure by first stirring the flour in its bag to aerate it, then gently spooning it into a measuring cup. Level off the excess with the flat edge of a knife, ensuring not to pack the flour into the cup.
- Cream Cheese: To achieve that wonderfully thick, pipeable, and non-gloopy cream cheese frosting, opt for full-fat, brick-style cream cheese. Brands like Philadelphia work exceptionally well. Avoid low-fat or whipped varieties, as their higher moisture content can lead to a runny frosting.
- Oil & Butter: The secret to these cupcakes’ incredible tenderness and flavor lies in using both unsalted butter and vegetable oil. Butter provides a rich, classic bakery flavor, while oil contributes essential moisture and keeps the cupcakes light and soft for several days, preventing them from drying out too quickly.
Blueberry Curd Ingredients
While the blueberry curd filling is optional, it’s highly recommended as it adds an incredible layer of rich blueberry flavor and luxurious texture that takes these cupcakes to the next level. It’s surprisingly easy to prepare! For a more in-depth guide on creating this delightful component, you can refer to our dedicated recipe post for blueberry curd.
- Whole Eggs: Three whole eggs are essential for providing the structure and thickening power needed to create a perfectly set, creamy curd. They emulsify with the other ingredients, creating a smooth and rich texture.
- Wild Blueberries: Both fresh or frozen wild blueberries are preferred for the curd due to their concentrated flavor and deep, vibrant color. If you use regular cultivated blueberries, the flavor might be milder and the color less intense, and the curd may not thicken as much due to higher water content.
- Lemon: Freshly squeezed lemon juice is crucial. You’ll need about ¼ cup, typically from 2 medium-sized lemons. The lemon juice provides a vital tangy counterpoint to the sweet blueberries, brightens the overall flavor, and helps set the curd.
- Unsalted Butter: Cold, cubed unsalted butter is whisked into the hot curd at the end. This step is vital for enriching the curd, giving it a silky-smooth texture, and adding a luxurious sheen. Using unsalted butter allows you to control the salt content precisely; salted butter is not recommended as it might make the curd too salty. For a dairy-free version, a high-quality dairy-free butter substitute can be used.
👩🍳 Crafting Your Perfect Blueberry Cupcakes
The journey to these exquisite blueberry cupcakes is broken down into three manageable stages: preparing the vibrant blueberry curd filling, baking the light and airy blueberry batter, and finally, creating the creamy frosting and assembling your masterpieces.
Blueberry Curd Filling Step by Step
Step 1: Combine and Heat. In a medium saucepan (preferably non-metal to prevent any metallic taste), whisk together the granulated sugar, eggs, and sea salt until completely smooth and no lumps remain. Incorporate the fresh lemon juice and blueberries, whisking gently to combine. Heat the mixture over medium-low heat, stirring frequently with a whisk or spatula. This constant motion is key to prevent the eggs from scrambling and the curd from sticking to the bottom. Continue cooking until the mixture begins to simmer gently and visibly thickens, coating the back of a spoon. Don’t worry if some blueberries remain whole; they will be strained later.
Step 2: Strain for Smoothness. Once thickened, immediately strain the hot blueberry curd through a fine-mesh sieve into a heat-safe, non-metal bowl. Use the back of a spoon or spatula to press down on the blueberries, extracting all their delicious juice and pulp. This step ensures an incredibly smooth and luxurious curd, free from any blueberry skins or seeds. Discard the solids left in the sieve.
Step 3: Incorporate Butter & Cover. Add the cold, cubed unsalted butter directly into the hot, strained curd. Whisk continuously until the butter is completely melted and fully incorporated, creating a rich and glossy emulsion. To prevent a “skin” from forming on the surface as the curd cools, press a piece of parchment paper or plastic wrap directly onto the surface of the curd. This ensures a perfectly smooth texture.
Step 4: Chill to Perfection. Transfer the covered bowl to the refrigerator and chill until the curd is completely cold and firmly set, usually several hours or overnight. This cooling process is essential for the curd to achieve its ideal thick, spreadable consistency. Once chilled, it can be stored in an airtight container in the fridge for up to a week.
Cupcakes Step by Step
Prep: Begin by preheating your oven to 355°F (180°C). Prepare a standard 12-cup cupcake tin by lining each well with paper muffin liners. This ensures easy removal and a clean presentation.
Step 1: Cream Wet Ingredients. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, vegetable oil, granulated sugar, and sea salt. Beat these ingredients together on medium-high speed for about 3-5 minutes, until the mixture is visibly lightened in color and wonderfully creamy and fluffy. This creaming process incorporates air, which contributes to the cupcakes’ light texture.
Step 2: Add Eggs & Liquids. Add the large eggs one at a time, beating thoroughly after each addition until fully incorporated. Make sure to scrape down the sides of the bowl frequently to ensure everything is evenly mixed. Once the eggs are in, add the pure vanilla extract and room-temperature buttermilk, beating just until combined. Be careful not to overmix at this stage.
Step 3: Incorporate Dry Ingredients. Sift the all-purpose flour and baking powder directly into the bowl with the wet ingredients. Using a spatula, gently fold the batter until just combined. The key here is to mix until no dry streaks of flour are visible, but avoid overmixing, which can develop gluten and lead to tough cupcakes.
Step 4: Add Blueberries. In a separate small bowl, toss the frozen (not defrosted) blueberries with 1 tablespoon of all-purpose flour. This light coating helps prevent the blueberries from sinking to the bottom of the cupcakes during baking. Gently fold the floured blueberries into the cupcake batter until they are evenly distributed.
Step 5: Bake. Divide the batter evenly among the 12 prepared cupcake liners. Bake in the preheated oven for 15-17 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking, as this can lead to dry cupcakes.
Step 6: Cool. Once baked, remove the cupcakes from the oven and transfer them to a wire rack to cool completely. It’s essential that the cupcakes are entirely cool before you proceed with filling and frosting; otherwise, the frosting will melt, and the curd will warm up too much.
Blueberry Frosting & Assembly Step by Step
Step 1: Whip the Butter. In a large bowl or the bowl of a stand mixer, add the softened unsalted butter. Beat on high speed for a full 8 minutes until the butter is incredibly creamy, pale in color, and significantly lightened in texture. This step is crucial for achieving a light and fluffy frosting. Remember to scrape down the sides of the bowl frequently to ensure even whipping.
Step 2: Add Sugar & Salt. Reduce the mixer speed to low. Add the sea salt and powdered sugar, one cup at a time, mixing until each addition is fully incorporated before adding more. Once all the powdered sugar is added, increase the speed to medium-high and beat for an additional 5 minutes. This prolonged beating ensures a super creamy, light, and fluffy frosting with no grainy texture. Scrape down the bowl as needed.
Step 3: Incorporate Cream Cheese. With the mixer on low speed, add the full-fat, brick-style cream cheese, piece by piece, to the frosting. Beat just until combined and smooth. Avoid overmixing the cream cheese, as this can make the frosting too soft and gloopy. The frosting will continue to lighten in texture and color.
Step 4: Add Blueberry Flavor & Color. Take the defrosted wild blueberries and mash them thoroughly with the back of a fork to break them down and release all their juice. Add these mashed blueberries (including all the juice) and the vanilla extract into the cream cheese frosting. Beat on medium speed until everything is well combined and the frosting achieves a beautiful, even pastel purple color. Transfer the finished frosting to a piping bag fitted with a large open star tip, or your preferred piping tip.
Step 5: Fill the Cupcakes. Using a small knife or a cupcake corer, carefully cut a circle out of the center of each cooled blueberry cupcake, creating a well. Fill each well generously with the chilled blueberry curd. Once filled, gently place the small piece of cupcake you removed back on top to cover the curd, creating a neat surface for frosting.
Step 6: Frost & Decorate. With your piping bag ready, pipe the blueberry cream cheese frosting artfully on top of each filled cupcake. Create beautiful swirls or rosettes as desired. For a final touch and extra freshness, decorate the cupcakes with a few fresh blueberries on top (this step is optional but highly recommended for visual appeal and an extra burst of fresh flavor).
✔️ Expert Cupcake Tips for Baking Success
- Room Temperature Ingredients are Key: Always ensure all your cupcake batter ingredients, especially butter, eggs, and buttermilk, are at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter that bakes evenly and produces a tender, uniform crumb. Cold ingredients can cause the batter to curdle and bake inconsistently.
- Measure Flour Accurately: Precision with flour is paramount for tender cupcakes. The most accurate method is to weigh your flour using a kitchen scale. If you don’t have a scale, use the “fluff and spoon” method: stir the flour in its bag to loosen it, then gently spoon it into your measuring cup. Level off the top with the flat edge of a knife, being careful not to pack the flour down. Scooping directly from the bag can result in too much flour, leading to dry, dense cupcakes.
- Avoid Overmixing the Batter: Once you’ve added the flour to your wet ingredients, mix only until just combined and no dry streaks remain. Overmixing develops the gluten in the flour, which can result in tough, chewy cupcakes rather than the desired soft and fluffy texture.
- Check Your Oven Temperature with a Thermometer: Oven temperatures can vary significantly from what their dial indicates. Using an inexpensive oven thermometer ensures your oven is preheated to the correct temperature. Baking at too low a temperature can cause cupcakes to be pale and spread, while too high a temperature can dry them out quickly and cause them to dome excessively.
- Choose Quality Cream Cheese: For the most stable, pipeable, and delicious cream cheese frosting, always use full-fat, brick-style cream cheese, such as Philadelphia brand. Lower-fat versions or whipped cream cheese have a higher water content, which can make your frosting runny and difficult to pipe, leading to a gloopy texture.
🥄 Make Ahead and Storage Guidelines
These delightful blueberry cupcakes can be enjoyed fresh, or prepared in stages to save time.
Unfrosted Cupcakes: If you’re planning to bake ahead, unfrosted blueberry cupcakes can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days. For longer storage, they freeze exceptionally well for 1-2 months. To defrost, simply let them come to room temperature on the counter.
Filled and Frosted Cupcakes: While filled and frosted cupcakes are at their absolute best when enjoyed on the same day they are made, they will remain delicious in an airtight container in the refrigerator for up to 2 days. The frosting and curd can become slightly softer over time, but the flavors will still be wonderful.
Blueberry Cream Cheese Frosting: This frosting is best prepared and piped immediately after making it for optimal texture and ease of use. If you need to make it ahead, store it in an airtight container in the fridge for up to 2 days. When ready to use, let it sit at room temperature for about 15-20 minutes, then re-whip it briefly with an electric mixer to restore its fluffy consistency.
Blueberry Curd: The blueberry curd is an ideal component to prepare in advance. It can be made up to a week ahead of time and stored safely in an airtight container in the refrigerator. This makes assembly on baking day much quicker and easier.
✔️ Mastering a Firm, Pipeable Cream Cheese Frosting
Cream cheese frosting, while undeniably delicious, has a notorious tendency to become too soft or “gloopy,” especially when tinted with fruit. Follow these crucial tips to ensure your blueberry cream cheese frosting is perfectly firm, stable, and easy to pipe:
- Select High-Quality, Full-Fat Cream Cheese: This is arguably the most important tip. Always use a good quality, full-fat, brick-style cream cheese, like Philadelphia cream cheese. Avoid any low-fat, reduced-fat, or whipped versions, as they contain higher moisture content which will make your frosting runny and unstable.
- Use Properly Softened Butter: Your unsalted butter should be softened, but not melted or greasy. When you gently press your finger into it, it should leave an indentation without your finger sinking all the way through. Butter that is too soft will result in a greasy, unstable frosting.
- Control Cream Cheese Temperature: While butter should be softened, cream cheese should only be slightly softened for about 10-15 minutes at room temperature. It should still be cool to the touch. If the cream cheese is too warm or overly soft, it will quickly release its moisture and lead to a gloopy frosting.
- Add Cream Cheese Last and Quickly: Beat the softened butter and powdered sugar together until incredibly light and fluffy first (as described in the recipe steps). Only then should you add the cream cheese, piece by piece, and beat just until it’s fully incorporated and smooth. Over-beating cream cheese causes it to break down and release excess water, making the frosting soft.
- Opt for Frozen Wild Blueberries: For natural color and flavor, frozen wild blueberries are superior. They have a higher pigment concentration and significantly less water content compared to regular blueberries. This means you get a more vibrant color and intense flavor without adding excessive liquid that could thin out your frosting. Ensure they are fully defrosted and mashed well before adding.
You can see this stable frosting in action on our blueberry birthday cake, also frosted with this delicious blueberry cream cheese frosting.
❔ Why Are Frozen Wild Blueberries Recommended?
Wild blueberries are a true powerhouse of flavor and color, making them the ideal choice for these cupcakes. They are naturally smaller and possess a significantly more concentrated, intense blueberry flavor compared to larger, cultivated blueberries. This higher flavor density translates into a more pronounced berry taste in every component of your dessert. Furthermore, wild blueberries boast a superior pigment content, giving them a deeper, more vibrant hue which is perfect for naturally coloring the curd and frosting. Critically, they also tend to have less water content, which is beneficial for both the curd’s thickening and the frosting’s stability. An added bonus is their year-round accessibility in the freezer aisle, ensuring you can enjoy these cupcakes anytime.
These flavorful berries also shine in our blueberry cheesecake cookies and our delightful blueberry pop tarts.
❔ Can I Use Regular Farmed Blueberries?
Yes, you can certainly use regular farmed blueberries, whether fresh or frozen, in this blueberry cupcake recipe. However, it’s important to note some differences you might encounter. Regular blueberries are typically larger than wild blueberries, which means they might not distribute as evenly throughout the cupcake batter, potentially leading to fewer berries in some bites. Additionally, regular blueberries generally have a milder flavor and less vibrant color compared to their wild counterparts. This means your cupcakes and frosting might have a less intense blueberry taste and a paler purple hue. If you choose to use fresh regular blueberries for the frosting, be sure to smash them thoroughly with a tablespoon of granulated sugar beforehand. This process helps to break down the berries and encourages them to release their beautiful juice and maximum flavor, which is essential for coloring and flavoring the frosting effectively.
📖 Recipe FAQs
Yes, you absolutely can. While wild blueberries offer a more concentrated flavor and less moisture, regular (fresh or frozen) blueberries will work in this recipe. Just be aware that the flavor and color might be slightly less intense, and their larger size might affect distribution in the batter.
If your cream cheese frosting becomes too soft, first try chilling it in the refrigerator for 10-20 minutes. After chilling, re-whip it with an electric mixer until it regains its light and fluffy texture. If it’s still too soft, gradually add an additional ¼ to ½ cup of powdered sugar, beating well after each addition, until it reaches your desired pipeable consistency. Ensure your cream cheese was not too warm to begin with.
Grainy or separated cream cheese frosting often occurs when ingredients are at different temperatures or overmixed. To fix it, briefly warm the frosting. You can do this by placing the mixing bowl over a bowl of warm water for a few minutes, or microwave it in short 5-10 second bursts, stirring in between, until it’s slightly warmed but not melted. Then, beat it again vigorously with an electric mixer until it becomes smooth and emulsified. Ensure all ingredients were at the correct temperature (butter softened, cream cheese cool-soft) initially for best results.
No, if you prefer a plain cake base or don’t enjoy baked fruit in your batter, you can certainly omit the blueberries from the cupcake batter. If you do this, you might need to reduce the baking time by a minute or two, as the batter will be slightly less dense and may cook faster.
The blueberry curd filling is optional, but it truly enhances the overall flavor and moisture of these cupcakes, making them extra special. If you choose to omit it, the cupcakes will still be delicious. Alternatively, you can replace it with a store-bought blueberry pie filling for convenience, or even a lemon curd for a lovely tangy lemon-blueberry twist. However, we highly recommend the homemade blueberry curd for its rich, creamy texture and intense fresh blueberry flavor.
While the recipe calls for dairy, some components can be adapted. For the blueberry curd, you can use a high-quality dairy-free butter substitute. For the cupcakes, replace buttermilk with a dairy-free milk alternative (like almond or soy milk) soured with a tablespoon of lemon juice or vinegar. The cream cheese frosting is the trickiest part, as finding a dairy-free cream cheese that performs well in frosting can be challenging. Look for specific dairy-free cream cheese frosting recipes or try a different type of dairy-free frosting.
🧁 More Delightful Blueberry Recipes
- Blueberry Curd
- Blueberry Lemon Cake
- Blueberry Lemon Brownies
- Blueberry Cheesecake Cookies
Did you make this recipe? We would absolutely love to hear your thoughts! Please rate this recipe and share your experience in the comments section below. Don’t forget to share your beautiful creations on Instagram and tag @flouringkitchen. For more delicious recipe ideas and to save your favorites, be sure to follow us on Pinterest!
📖 Recipe
Blueberry Cupcakes with Blueberry Cream Cheese Frosting
Mary
Pin Recipe
Shop Ingredients
Equipment
-
electric hand mixer or stand mixer
-
cupcake liners
-
cupcake tin
Ingredients
Blueberry Curd
- ⅓ cup granulated sugar
- 3 large eggs
- ⅛ teaspoon sea salt
- ¼ cup lemon juice freshly squeezed
- 1 cup blueberries frozen wild blueberries
- ¼ cup unsalted butter cold and cubed
Cupcakes
- ¼ cup unsalted butter softened
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ⅛ teaspoon sea salt
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk room temperature
- 1 ½ cup all purpose flour 180g
- 1 ½ teaspoon baking powder
- 1 cup blueberries frozen wild blueberries (don’t defrost)
- 1 tablespoon all purpose flour
Frosting
- 1 cup unsalted butter softened
- ⅛ teaspoon sea salt
- 4 cups powdered sugar plus one cup extra, if needed
- 4 oz cream cheese full fat brick style, softened 10 minutes at room temperature
- ¼ cup blueberries frozen wild blueberries, defrosted
- 1 teaspoon pure vanilla extract
- fresh blueberries for topping (optional)
Shop Ingredients on Jupiter
Instructions
Blueberry Curd
-
In a medium saucepan, combine sugar, eggs, salt, and whisk until smooth. Add lemon juice and blueberries, whisk to combine. *Use a non-metal saucepan like a ceramic coated one to prevent the curd from having a metallic flavor if you prefer*⅓ cup granulated sugar, 3 large eggs, ⅛ teaspoon sea salt, ¼ cup lemon juice, 1 cup blueberries
-
Heat on medium low heat, whisking frequently to prevent burning. Cook until simmering and thickened – it’s ok if the blueberries don’t break down completely.
-
Strain the curd through a sieve into a heat safe non-metal bowl, mashing the blueberries to release all the juice. Remove the seeds and skins.
-
Add the cold and cubed butter into the strained hot curd. Whisk to melt the butter. Cover with a piece of parchment paper or plastic wrap placed directly on the surface to prevent a skin from forming.¼ cup unsalted butter
-
Refrigerate until chilled and thickened. Store up to a week in an airtight container in the fridge.
Cupcakes
-
Preheat oven to 355°F (180°C). Prepare a 12 compartment regular sized cupcake tin by lining with muffin papers.
-
In a large bowl or stand mixer, combine softened butter, oil, salt, and sugar. Beat together until lightened in color and creamy.¼ cup unsalted butter, ¼ cup vegetable oil, ½ cup granulated sugar, ⅛ teaspoon sea salt
-
Add eggs, one by one, beating well in between each addition and scraping down the sides of the bowl. Add vanilla extract and buttermilk, beat to combine.2 large eggs, 1 teaspoon pure vanilla extract, ½ cup buttermilk
-
Sift flour and baking powder into the bowl of wet ingredients. Fold the batter until no more dry streaks of flour remain.1 ½ cup all purpose flour, 1 ½ teaspoon baking powder
-
Combine blueberries and 1 tablespoon of flour in a separate bowl. Mix well to coat the blueberries and add into the cupcake batter. Fold to combine.1 cup blueberries, 1 tablespoon all purpose flour
-
Portion the batter evenly into the cupcake liners and bake for 15-17 minutes or until a toothpick inserted into the center comes out clean with a few crumbs attached.
-
Remove from the oven and let cool completely before frosting and filling.
Frosting & Assembly
-
Add softened butter into a large bowl or stand mixer. Beat until creamy and lightened in color, about 8 minutes. Scrape down the bowl frequently.1 cup unsalted butter
-
Add salt and powdered sugar, 1 cup at a time. Scrape down the bowl and beat well with each addition for a super creamy frosting! Beat for an additional 5 minutes until very light and fluffy.⅛ teaspoon sea salt, 4 cups powdered sugar
-
Add cream cheese, piece by piece, into the frosting. Beat well to combine. The frosting will start to get even lighter.4 oz cream cheese
-
Mash the defrosted blueberries with the back of a fork to break up the berries. Add them into the frosting along with all the juice and vanilla extract, beat well to combine. Transfer to a piping bag with a large open star tip.¼ cup blueberries, 1 teaspoon pure vanilla extract
-
Cut a circle out of the middle of each blueberry cupcake. Fill the cupcakes with cooled blueberry curd. Place the cut out piece of cupcake back on top to cover the curd.
-
Pipe frosting on top and decorate the cupcakes with fresh blueberries (optional).fresh blueberries
Notes
Make Ahead: Blueberry curd can be made up to a week ahead of time and stored in an airtight container in the fridge.
Cupcake Tips:
- Have all ingredients at room temperature
- Measure the flour with a scale. If using a measuring cup, fluff the flour with a spoon and gently scrape excess off the top without packing it in.
- Don’t overmix the batter after the flour is added.
- Use an oven thermometer.
- Use full fat, brick style cream cheese for the frosting.