Description
Got a lot of fresh blueberries to use up? Make these gorgeous cupcakes!
Ingredients
- 1 pound fresh blueberries
- 1 ½ cups sifted all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup white sugar
- 2 eggs
- 4 tablespoons whole milk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- ½ (8 ounce) package cream cheese, softened
- ½ teaspoon vanilla extract
- 3 cups powdered sugar, or more as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
- 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.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 2 hrs 10 mins
Servings: 12