This blueberry cupcake recipe is on the ridiculous side of recipes. Not necessarily simple, plain blueberry would be simple. Blueberry pancake, not so much. Not healthy. But, sometimes…sometimes you just want to make a cupcake. Sometimes it is your happy place. The place where stress moves aside for a bit. What’s your happy place?
These cupcakes taste like the real thing. Like blueberry pancakes. It’s amazing! They are amazing. Worth every non-stressful cupcake moment. (truthfully, I’ve made many a blueberry cupcake that didn’t taste amazing that was STILL worth every moment. Every. Moment.)
Tip:watch for seasonal liners and baking supplies to go on clearance. If your friends or family care that you are serving tasty cupcakes in Christmas liners…get new ones! (friends and family, not cupcakes…that is.)
- Blueberry Cupcake Batter2015-01-20 07:57:34176 calories31 g27 g5 g3 g3 g81 g130 g19 g0 g1 gNutrition FactsServing Size81gServings12Amount Per ServingCalories 176Calories from Fat 43% Daily Value *Total Fat 5g8%Saturated Fat 3g14%Trans Fat 0gPolyunsaturated Fat 0gMonounsaturated Fat 1gCholesterol 27mg9%Sodium 130mg5%Total Carbohydrates 31g10%Dietary Fiber 1g4%Sugars 19gProtein 3gVitamin A3%Vitamin C1%Calcium5%Iron2%* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.Ingredients
- 1 1/3 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/4 cup butter (at room temperature)
- 1 large egg
- 3 tsp. water
- 1 cup buttermilk
- 1 1/2 cups frozen blueberries.
- Preheat oven to 350.
- Mix flour, powder, soda, and salt together in a bowl. Set aside.
- Beat sugar and butter together until smooth.
- Add egg and water to the butter mixture.
- Add the buttermilk and flour mixture to the wet ingredients, a little at a time and in turns (a little buttermilk, mix, then a little flour mix, stir, etc.)
- Gently fold in the blueberries.
- Divide the mixture into 12 lined cupcake tins.
- Bake for 15-20 minutes, or until knife inserted in the center comes out dry.
- Cool completely.
- Scoop out centers.
- To make buttermilk, I mix together 1 cup of milk and 2 tablespoons lemon juice and let that sit for a few minutes.
Maple Whipped Cream filling
- 1 cup whipping cream
- 3/4 cup powdered sugar
- 2 tablespoons maple syrup (add more or less to taste)
- Beat with electric mixer until the consistency is thick.
- Add more syrup to taste.
- Scoop filling into the centers of the cupcakes.
- 1 1/4 cup powdered sugar
- 1 stick softened butter
- 1 1/2 tablespoon cinnamon
- 2 tablespoons milk
- Beat with electric mixer.
- Add more milk to thin, add more powdered sugar to thicken… until you reach your optimal frosting consistency.
- Pipe onto top of cupcakes.
- a ziploc bag with the corner cut works great for a pastry bag!
These blueberry cupcakes are best when chilled a bit, with fresh blueberries on top and a dash of cinnamon.
More cupcake recipes to try:
(This post was written many moons ago when NellieBellie was still Hating Martha. This is a great recipe and we left it on the site. We love it so)