BLUEBERRY CUPCAKES WITH BLUEBERRY BUTTERCREAM


These homemade blueberry cupcakes wi are soft, fluffy, and bursting with sweet, juicy blueberry flavor. Made with simple pantry ingredients and topped with a creamy blueberry buttercream frosting, they're the perfect dessert for birthdays, baby showers, brunches, summer parties, or any occasion that calls for a homemade treat. Whether you use fresh, frozen, or freeze-dried blueberries, this easy blueberry cupcake recipe bakes up light, moist, and full of delicious berry flavor in every bite.

Short on time? Skip the homemade batter and use a boxed white or vanilla cake mix. Just fold in the blueberries before baking and finish with the blueberry buttercream.
CAKE INGREDIENTS

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • ½ cup milk
  • 1 cup fresh or frozen blueberries or 1/2 cup freeze-dried whole blueberries or 1/4 cup freeze dried powdered blueberries
CAKE DIRECTIONS
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. If using freeze-dried blueberry powder instead of whole blueberries, whisk it into the dry ingredients now.
  3. In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes.
  4. Beat in the eggs one at a time, then add the vanilla. 
  5. Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
  6. If using freeze-dried blueberry powder, whisk it into the flour mixture before combining the wet and dry ingredients. If using fresh, frozen, or freeze-dried whole blueberries, gently fold them into the batter just before filling the cupcake liners.
  7. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

FROSTING INGREDIENTS

  • 2 oz freeze dried blueberries (see note if using fresh)
  • 1 cup butter
  • 3 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp heavy cream or milk
FROSTING DIRECTIONS
  1. In a small blender or food processor pulverize the freeze dried blueberries into a powder. It's ok if there are small pieces.
  2. Add the butter, powdered sugar, and pulverized blueberries to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with a hand mixer).
  3. Mix on low speed for about 30 seconds, then increase to medium speed once the ingredients begin to come together. Beat for 1 minute.
  4. Stop and scrape down the bowl. Add in the 1/2 tsp vanilla extract, and the 1 tbsp cream/milk. Start on low again and mix until combined. Move the speed up to medium high and mix for 1 minute.
  5. Pipe or spread the frosting onto the cooled cupcakes.


NOTE: Fresh or Frozen Blueberry Frosting

Ingredients

  • 1 cup fresh or frozen blueberries
  • 1 cup butter, room temperature
  • 3 cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk, if needed

Instructions

  1. In a small saucepan, cook the blueberries over medium heat for 8–10 minutes, stirring occasionally, until they burst and become syrupy.
  2. Press the mixture through a fine-mesh sieve to remove the skins, if desired.
  3. Return the puree to the pan and simmer until reduced to about 2–3 tablespoons. Cool completely (it should be thick, not runny).
  4. Beat the butter until light and fluffy.
  5. Gradually mix in the powdered sugar.
  6. Beat in the vanilla and the cooled blueberry reduction.
  7. Add the cream or milk, a little at a time, until the frosting reaches your desired consistency.

Tip: Reducing the blueberries before adding them is important. Fresh berries contain much more moisture than freeze-dried blueberries, and skipping this step can make the frosting too soft or cause it to separate.