Get ready to tantalize your taste buds with the most irresistible blueberry treat that will make your dessert dreams come true! These Blueberry Cupcakes with Blueberry Buttercream are not just another ordinary cupcake - they're a burst of summer in every single bite. Imagine biting into a soft, tender cupcake packed with juicy blueberries, topped with a luscious, vibrant blueberry buttercream that will make your mouth water instantly. Whether you're a baking enthusiast or a dessert lover looking to impress, this recipe is your ticket to becoming a kitchen superstar!
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar
- 1/2 cup blueberry puree
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the blueberry buttercream, beat softened butter in a large bowl until creamy.
- Gradually add powdered sugar, mixing on low speed until incorporated. Then add blueberry puree and beat until smooth and fluffy.
- Once cupcakes are completely cool, pipe or spread the blueberry buttercream on top of each cupcake.
- Optionally, garnish with fresh blueberries or a light dusting of powdered sugar before serving.
Tips
- Use fresh, ripe blueberries for the best flavor and texture. If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
- When mixing the batter, be careful not to overmix. Overmixing can lead to tough, dense cupcakes instead of light and fluffy ones.
- Ensure your butter and eggs are at room temperature before starting. This helps create a smoother, more consistent batter.
- To prevent blueberries from sinking to the bottom, lightly coat them in a tablespoon of flour before folding into the batter.
- For the most beautiful buttercream, strain the blueberry puree to remove seeds and ensure a smooth, vibrant frosting.
- Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- For an extra decorative touch, reserve a few whole blueberries to garnish the top of each cupcake.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 85mg
