Blueberry Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18 cupcakes
 
Blueberry Cupcakes are made with moist yellow cake full of blueberries with a cream cheese blueberry frosting.
Ingredients
  • Cupcakes
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/3 cups low fat buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/2 cups blueberries - I used frozen
  • Frosting
  • 1/2 cup butter - softened
  • 4 oz. cream cheese
  • 1 cup blueberries
  • 3 - 4 cups confectionery sugar
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees. Put paper liners in a cupcake pan.
  2. Measure out the dry ingredients and combine. Set aside.
  3. Add the butter and sugar to your mixing bowl. Beat until light and fluffy, about 4 minutes.
  4. Add the eggs one at a time. Mix in well before adding the other egg. Add the vanilla.
  5. Measure out buttermilk. Add half of the buttermilk and half of the flour mixture. Beat with a whisk attachment until combined. Add remaining buttermilk and flour.
  6. Fold in the blueberries. Scoop batter into prepared cupcake pans. Bake for 18 - 20 minutes. Cool.
  7. For the frosting mix together the butter and cream cheese. Add the blueberries and mix for a couple of minutes. Add the vanilla, Add 3 cups of confectionery sugar. Continue to beat for several minutes. If the frosting is not thick enough add another cup of confectionery sugar. Beat until light and fluffy. Pipe frosting onto tops of cupcakes. Refrigerate. Take out of refrigerator 30 minutes before serving.
  8. Source: That's My Home
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2016/08/14/blueberry-cupcakes/