Roasted Blueberry Cupcakes with Cream Cheese Frosting

yield 18 cupcakes

1 1/2 cups fresh blueberries
1 cup sugar
4 oz butter
2 eggs
2 tsp vanilla
8 7/8 oz flour
1 1/4 tsp baking powder
1/4 tsp salt
2-3 tbsp milk

1. Preheat oven to 350 F.
2. Spread blueberries on a baking sheet (with sides) and roast for 10-15 minutes, or until berries start to burst. Remove from oven and let cool.
3. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 4-5 minutes.
4. Add eggs and vanilla and mix until combined, another 2-3 minutes.
5. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed.
6. Scrape in blueberries and beat on medium speed until the berries break down – about 2-3 minutes. At this point, the berries most likely have enough liquid that you only need to add a small amount of milk to the batter.
7. Begin adding 1 tablespoon of milk at a time and beat with the mixer until the batter is smooth. You definitely want it to be cake batter and not dough. (My batter took 2 Tbsp of milk)
8. Pour into cupcake liners, filling 2/3 of the way full, and bake for 20 minutes. Let cool completely, then frost.

Cream Cheese Frosting

6.5 oz cream cheese, room temp

3.25 oz of butter, room temp

4.25 cups powdered sugar, sifted

1 tsp vanilla

cream the butter and cream cheese together, sift in the powdered sugar. Mix well. Add the vanilla, mix well.  Test for flavor and consistency. You may need to add more powdered sugar if too thin. If too thick, you can thin it out with a little milk. If it tastes too much like powdered sugar, add a little more cream cheese.