Best 8 Butter Blueberry Cupcake Recipes

BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with cupcake liners and set pan aside.
• Reserve 2 tablespoons of flour in a small bowl. Whisk the remaining flour together with the baking powder and salt in a second bowl; these are your dry ingredients. Set aside.
• Combine the sugar, oil, and butter in a large mixing bowl. Beat with an electric mixer on medium speed until light, several minutes.
• Beat in the eggs, vanilla, and lemon zest to combine.
• Turn mixer to low and beat in half of the dry ingredients followed by half of the buttermilk, mixing until just combined. Beat in the remaining dry ingredients, then the remaining buttermilk.
• Stir the frozen blueberries in the 2 tablespoons of flour you reserved earlier, mixing until the berries are evenly coated. (The flour helps them from sinking to the bottom of the cupcakes.) Gently fold the berries into the cupcake batter.
• Divide the batter between the prepared muffin cups, filling each about 1/2 full.
• Bake 18 to 24 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
• Cool cupcakes in pan for 10 minutes then transfer to a wire rack to cool completely before frosting them.
• Once your cupcakes have cooled, make the frosting.
• Beat the butter and cream cheese in a large mixing bowl until smooth and creamy. Add the vanilla and salt and beat to combine.
• Turn mixer to low and gradually beat in 3 1/2 cups of powdered sugar. Turn mixer to medium and beat until very creamy.
• If your frosting is too thin you can add more powdered sugar. (If it's too thick you can thin it out with a little milk or cream-start with just a teaspoon at a time.)
• Pipe or spread the frosting onto the cooled cupcakes and serve.

BLUEBERRY CUPCAKES WITH BLUEBERRY BUTTERCREAM

Steps:

• Pre-heat the oven to 180 ºC (350 ºF) and line a cupcake baking tray with 12 cupcake cases.
• In a bowl, mix together all blueberry cupcake ingredients except for the blueberries.
• Mix until a smooth batter forms, but do not over-mix.
• Fold in the blueberries until they are evenly distributed.
• Using an ice cream scoop or a spoon, fill the cupcake cases about 3/4 full with the cupcake batter.
• Bake in the pre-heated oven at 180 ºC (350 ºF) for about 20 minutes or until golden brown and an inserted toothpick comes out clean.
• Remove the cupcakes from the cupcake baking tray and allow to cool before decorating.
• In a saucepan, bring the blueberries and lemon juice to a boil. The blueberries will soften and release their juice.
• Simmer until the juice is significantly reduced in volume and a thick, jam-like consistency is reached (about 5 - 10 minutes).
• Pass the cooked blueberries through a sieve to remove their skins. Use a spatula or spoon to press the blueberry "jam" against the sieve so as to extract all of the reduced juice.
• Allow the reduced juice to cool completely before adding it to the buttercream. If it is too warm, it will melt the butter, which you most definitely don't want.
• Using either a hand mixer with the beater attachments or a stand mixer with the paddle attachment, beat the butter until pale and somewhat fluffy.
• Add 1/2 of icing/powdered sugar and beat the butter/sugar mixture on medium to high speed for about 5 minutes.
• Add the remaining 1/2 of icing/powdered sugar and beat the mixture for a further 10 minutes (5 minutes medium speed, 5 minutes high speed). At this stage, the buttercream should be very pale, creamy and fluffy.
• Add the cooled reduced blueberry juice, all at once, and beat the buttercream at high speed for 1 minute.
• Using a spatula, scrape along the mixing bowl walls to check that all of the blueberry juice has been incorporated. If it hasn't, mix again for 1 minute.
• Using an 18 mm open star nozzle and piping bag, pipe the blueberry buttercream on top of the blueberry cupcakes. (Note 2)
• The cupcakes keep well in a closed container in a cool dry place for about 3 - 4 days. (But only if you hide then really well...)

BLUEBERRY CUPCAKES

Steps:

• Make the topping: Mix together granulated and brown sugars and cinnamon.
• Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
• Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
• Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

BLUEBERRY CUPCAKES

Steps:

• Preheat oven to 350 F (175 C).
• In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, salt, and lemon zest.
• Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
• In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
• Add the egg mixture to the flour mixture and beat on medium speed until just combined.
• Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
• Gently fold in blueberries.
• Fill cupcake liners just over 1/2 full.
• Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
• When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
• Heat blueberries in a small pot on medium-low heat, stirring periodically for about five minutes or until they soften and start to release their juice.
• Push the cooked blueberries through a fine sieve to get a smooth blueberry sauce.
• Beat butter on high speed with an electric mixer for about three minutes until light and airy.
• Mix in powdered sugar a little bit at a time.
• Add salt and continue to beat for another minute. If desired, add more powdered sugar to make the buttercream frosting stiffer.
• Remove half of the frosting and place in a separate bowl.
• Add 3 teaspoons of cooled blueberry sauce to the frosting still in the electric mixer bowl and mix until the frosting looks uniformly light purple.
• Place some of each kind of frosting into one piping bag. Use a spatula to spread vanilla frosting on one half of a piping bag fitted with a star tip and blueberry frosting on the other half of the bag.
• Pipe a frosting swirl onto cooled cupcakes.

GRAMMY'S BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
• Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
• Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY CUPCAKES.

Steps:

• Preheat the oven to 190 c, 170 c - gas mark 5.
• Measure the flour, sugar, butter and vanilla extract into a bowl. You then crack your 2 eggs, also in the bowl.
• Beat the mixture hard with a wooden spoon or a fork until you have a light, fluffy batter.
• Fold in the blueberries, then use a teaspoon to fill 12 paper cases in a cupcake tray.
• Put the tray in the oven for 15 minutes. Once well cooked all the way threw, put them on a wire rack and leave to cool.

LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING

Steps:

• Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
• Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
• Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
• Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
• Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
• While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
• Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
• Frost cooled cupcakes.

BLUEBERRY CAKE

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
• In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
• Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.