Heavenly Blueberry Cupcakes

Heavenly Very Berry Blueberry Cupcake with Blueberry Frosting

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Calling all blueberry lovers! These decadent cupcakes have the tart flavors of blueberry in both the cupcakes and frosting making it the center of attention.

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Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

12 servings

Ingredients

  • 1 ¾ C. all-purpose flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 1/8 tsp. ground cinnamon
  • ¾ C. unsalted butter, softened
  • ¾ C. granulated sugar
  • 2 eggs
  • ½ C. milk
  • ¾ C. fresh blueberries
  • For Blueberry Frosting
  • 3 C. powdered sugar
  • 1/3 C. butter, room temperature
  • 1/2 C. blueberries

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Directions

Preheat oven to 350 degrees. Line a cupcake pan with 12 cupcake liners. In a medium mixing bowl, sift flour, baking powder, ground cinnamon and salt together. Set aside. In a large mixing bowl or stand-alone electric mixer, beat butter and sugar in a bowl for 2 minutes or until smooth. Add eggs, one at a time, mixing well in between each.

Reduce speed to low. Alternate between slowly adding flour mixture and milk until well mixed. Gently fold in fresh blueberries Scoop out batter into each cupcake liner about ¾ of the way full. Bake for 20-22 minutes, turning halfway. Test by spearing the middle with a toothpick. If clean, cupcakes are ready.

In a mixing bowl, beat butter, blueberries on medium for 30 seconds. Gradually beat in powdered sugar until it is all combined. Beat for 2-3 minutes until it is light and fluffy.

Remove cupcakes and cool on wire rack for 20 minutes before frosting. Frost and serve.


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