Blueberry Cupcakes With Blueberry Buttercream Frosting

Hello everyone! Took a small break from my work, spent quality time with family, friends, and kids, hosted both my kids birthday parties (1st and 4th) had loads and loads of fun and I’m all so pumped up and back to work with these delicious blueberry cupcakes with blueberry buttercream frosting! Thanks to all the lovely people out there for asking me and not unfollowing me when I wasn’t active! It means so much to me!! Thank you all 🙏🙏😊 ⠀

Blueberry Cupcakes With Blueberry Buttercream Frosting – simple moist and not too sweet blueberry cupcakes topped with beautiful blueberry frosting! This is what I made for my sons 4th birthday and he absolutely loved it! That gorgeous color in the frosting is all from cooked blueberry mixture! No color was added, folks! Isn’t it stunning?

But for the buttercream, I highly recommend the fresh ones and they give out more color and flavor to the buttercream. You can completely leave out the buttercream and eat your cake plain if you aren’t a frosting person.

Ingredients

Blueberry Cake:

All-purpose flour- 2 cup

Granulated sugar- 1 cup

Large eggs- 2 no at room temperature

Baking Powder-1.5 tsp

Baking Soda-1/4 tsp

Fresh blueberries- 1.5 cups

Plain Yogurt- 1/2 cup

Unsalted Butter- 9 tbsp

Salt-1/2 tsp

Vanilla extract – 1 tsp

Blueberry Buttercream:

Fresh Blueberries- 1 cup

Water-1/4 cup

Powdered sugar-3.5 cups

Unsalted butter-1 cup

Method:

Cake:

Preheat the oven to 350f.

Line a 12 cup muffin pan with paper liners.

In a bowl mix together all-purpose flour, salt, baking powder, and baking soda.

In a stand mixer fitted with a padded attachment cream together butter and sugar until light and fluffy.

Add one egg at a time and beat until each egg is well incorporated.

Add in the vanilla extract and give it a mix. Add in the yogurt and give it a best.

Now add the dry flour mixture and beat until it’s just incorporated into the mixture.

Crush 1/2 cup of the blueberries and mix into the batter.

Now add the remaining one cup and mix well.

Divide the mixture between the muffin pan and bake for 20 mins to 30 mins until the toothpick inserted comes out clean.

Buttercream:

In a small pot, combine the fresh blueberries and water. Cook on medium-high heat for 10 minutes, stirring frequently. Strain the blueberry mixture through a sieve into a small bowl. Set this blueberry juice aside to cool completely.

In your stand mixer bowl, fitted with a whisk attachment cream the butter on high until it is fluffy. Reduce speed to medium-low and add your powdered sugar by 1/2 cup until the mixture is well combined. Add the blueberry mixture as required and whip until well combined.

Transfer your frosting to a pastry bag and pipe the cupcakes with your favorite tip.

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