Blueberry Cupcakes with Frosting
Soft, fluffy blueberry cupcakes bursting with fresh berries and topped with rich blueberry buttercream frosting for a sweet, fruity bakery-quality treat.
Equipment
- 1 cupcake pan with paper liners
- 1 mixing bowls
- 1 electric mixer or hand mixer
- 1 spatula
- 1 toothpick for doneness test
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1/4 cup blueberry puree blend fresh blueberries
- 1/2 teaspoon vanilla extract
- 1 –2 tablespoons heavy cream if needed
- Fresh blueberries for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together all-purpose flour, baking powder, and salt.
- In another bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, mixing until smooth.
- Gently fold in the blueberries.
- Fill cupcake liners about three-quarters full and bake for 18 to 22 minutes until a toothpick comes out clean.
- Allow cupcakes to cool completely.
- For the frosting, beat softened butter until creamy.
- Gradually add powdered sugar and mix well.
- Add blueberry puree and vanilla extract, then beat until smooth and fluffy.
- Add heavy cream if needed to reach a pipeable consistency.
- Pipe or spread frosting onto cooled cupcakes and top with fresh blueberries.
Notes
- Toss blueberries in flour before folding to prevent sinking.
- Use reduced blueberry puree for more intense color and flavor.
- Chill frosting if it becomes too soft for piping.