Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Got a lot of fresh blueberries to use up? Make these gorgeous cupcakes!

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Recipe Summary

cook:
50 mins
additional:
50 mins
total:
2 hrs 10 mins
prep:
30 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For Cupcakes:
Blueberry Cream Cheese Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.

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  • Place blueberries into a pot and let simmer over medium heat until most of the water has evaporated from the fruit, stirring every few minutes, about 30 minutes total. Remove from heat and let cool, 20 to 30 minutes. Transfer to a blender or food processor and puree.

  • Sift flour, baking powder, and salt together in a bowl.

  • Cream butter in the bowl of an electric stand mixer and add sugar. Beat until light and fluffy. Add eggs, one at a time, until completely mixed. Scrape down the bowl. Mix in 6 tablespoons of blueberry puree, milk, and vanilla extract. Add dry ingredients and mix on low speed until incorporated. Scrape down the bowl and mix on low speed for 1 minute more.

  • Fill the prepared cupcake tin evenly with batter using an ice cream scoop.

  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and place on a wire rack to cool completely.

  • Beat butter, cream cheese, and vanilla extract together with an electric mixer. Add powdered sugar and mix in 1/4 cup blueberry puree, 1 tablespoon at a time, until frosting is smooth and spreadable. Frost cooled cupcakes.

Nutrition Facts

447 calories; protein 3.8g; carbohydrates 65.8g; fat 19.7g; cholesterol 81.9mg; sodium 107.3mg. Full Nutrition
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