Soft and tender blueberry cupcakes are made with plump and fresh blueberries that are baked into a white cake. The brown sugar frosting compliments both the berries and the vanilla baked into each little cake.
Blueberry Cupcakes Are Sweet Little Gems
One of the first books I ever read to my first born was Blueberries For Sal. This kids book was originally published in 1948 and every bit of looks that old. But the story is simple and sweet. The book is about a girl and her mother who go blueberry picking the same time a mother bear and her cub go blueberry picking Lines get crossed, Sal ends up following the mama bear, the cub follows Sal’s mom, and lots of blueberries get eaten along the way.
This is an unadorned book, with basic illustrations and no real moral message to speak of, unlike so many children’s book we own. There is NOTHING wrong with morality, it is just nice, sometimes, to read a book because the story is sweet and innocent.
Notes About Blueberry Cupcakes
- The cake part of this is the best vanilla cupcake that is tender and light. The key to great texture is separating the eggs, beating the egg whites until fluffy, then ever so gently folding the egg whites into the batter.
- I like to use fresh blueberries for this recipe, they are plumper and sweeter. Be sure to toss your blueberries with a little flour to ensure they won’t drop to the bottoms of your cupcakes.
- The frosting is A-mazing! It is very sweet, just a warning. It is made with both brown sugar and the standard powdered sugar. I highly recommend tasting as you go. It easier to add sugar than take away.
- The brown sugar does not dissolve, so the brown sugar remains a little “grainy”. But the brown sugar tastes incredible with the fresh blueberries and vanilla cake.
After you fall in love with these blueberry cupcakes, try these Apple Pie Cupcakes with Brown Sugar Buttercream, Peach Cake with Brown Sugar Frosting, Blueberry Almond Bundt Cake or Fresh Blueberry Frosting, Strawberry Cupcakes!
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 cup butter, softened
- 2 cups sugar
- 3 cups cake flour
- 1 tablespoon baking powder
- 5 egg whites
- 1 pint blueberries
- 2 tablespoon flour
- For the buttercream
- 1 cup butter, softened
- 1 cup shortening
- 6 cups powdered sugar
- 2 teaspoons vanilla
- 1 cup brown sugar
- 1/4 cup milk
- 1/4 teaspoon salt
Preheat oven to 350. Line 3 cupcakes pans with liners and set aside.
In a measuring cup, combine milk and vanilla.
In a stand mixer, beat butter at medium speed until creamy. Add the sugar until fluffy.
In a separate bowl, sift together flour and baking powder. Carefully add flour mixture to butter mixture alternately with the milk, beginning and ending with the flour.
In a separate bowl, beat eggs whites at medium speed until stiff peaks form. Carefully fold eggs white into the cupcake batter. Toss blueberries with flour and fold into the cupcake batter
Fill each cupcake liner about 2/3 full. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
For the frosting, beat the butter and shortening on medium speed until creamed. Slowly beat in powdered sugar one cup at a time. Mix in salt and vanilla, brown sugar and milk.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g