Blueberry Cupcakes with Blueberry Cream Cheese Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Blueberry Cake1 cup (2 sticks) unsalted butter, softened3 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt2 cups granulated sugar1 tablespoon finely grated lemon zest4 large eggs1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor3/4 cup low-fat buttermilk1/2 cup pureed fresh blueberries1 teaspoon pure vanilla extractBlueberry Cream Cheese FrostingMakes enough to frost 30 cupcakes1 cup of butter, softened8 oz of cream cheese, softened1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor3-5 cups of confectioners sugar
Preheat oven to 350 degrees. Line cupcake tins with liners.
Mix together flour. baking powder and salt. Set aside.
In a large measuring cup or bowl, mix together buttermilk, blueberry pueree and vanilla extract. Set aside until needed.
Using an electric mixer, beat butter, granulated sugar and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized blueberries.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.
Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.
Blueberry Cream Cheese Frosting
In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add pulverized blueberries. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.
Serving Size: 4 TBSP roughly
Number of Servings: 30
Recipe submitted by SparkPeople user MELCLARE1.
Mix together flour. baking powder and salt. Set aside.
In a large measuring cup or bowl, mix together buttermilk, blueberry pueree and vanilla extract. Set aside until needed.
Using an electric mixer, beat butter, granulated sugar and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized blueberries.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.
Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.
Blueberry Cream Cheese Frosting
In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add pulverized blueberries. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.
Serving Size: 4 TBSP roughly
Number of Servings: 30
Recipe submitted by SparkPeople user MELCLARE1.
Nutritional Info Amount Per Serving
- Calories: 323.8
- Total Fat: 15.3 g
- Cholesterol: 66.1 mg
- Sodium: 96.8 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 0.4 g
- Protein: 3.0 g
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