When I asked my daughter what kind of cupcake she wanted for her birthday she immediately said “strawberry” then VERY quickly she changed her mind to blueberry and that is all she wanted after she came up with that idea! I was thinking blueberry? I had never heard of blueberry cupcakes, but I knew my foodie bloggers would not let me down, so thanks to Food Gawker, I found this fabulous recipe! I used these for the snow globe cupcakes that I made for my daughters party, but I managed to save a few extra for us to enjoy. :) These cupcakes were absolutely delicious! The cake was perfectly sweet with a subtle blueberry flavor. The blueberry is pureed so the cupcakes are a very beautiful purplish blue color, which was fun for the kids. This buttercream frosting is out of this world delicious! This will now be my go to buttercream for future cupcake recipes!Printer Friendly Version – Cupcakes Printer Friendly Version – Frosting
Makes about 18 cupcakes
2 cups + 2 tablespoons sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup of unsalted butter (2 sticks)
1 1/2 cups of Sugar
2 large eggs
1/4 cup of whole milk
1/2 cup of blueberry puree
1/2 tsp Vanilla extract
Preheat oven to 350F and line cupcake pan with paper liners
Bring one pound of blueberries (fresh or frozen) to a boil in a sauce pan. I used organic frozen blueberries. Reduce heat to low and simmer until most of the liquid has evaporated (about 1/2 hour) and the mixture is thick, making sure to stir often. Cool the blueberries slightly and place in a food processor. Mix until smooth. For an
extra smooth puree pass mixture through a fine sieve before using, but I didn’t do this and it was fine. Makes about 1 1/4 cups.
Cream butter and sugar until pale and fluffy. Add one egg at a time, beating until incorporated after each one.
Sift dry ingredients into a separate bowl. Mix milk with 1/2 cup of blueberry puree and vanilla. Add wet and dry ingredients alternately to butter/sugar mixture starting and ending with the dry ingredients in three additions. Mix until just incorporated after each addition. Do not over beat batter. The batter will puff up when baking, but then settle again once it cools, so you want to make sure that you fill each liner at least 3/4 full of batter. If you want an extra punch of flavor you can mix in a little of the blueberry puree into each cupcake and swirl slightly with a wooden skewer or small spoon. Bake for 18 to 20 minutes or until cake springs back to the touch. Cool for 10-15 minutes in the pan then turn out onto a wire rack and cool completely before frosting.
Vanilla Buttercream Frosting
20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.