Best Blueberry Hill Cupcakes Recipes

GRAMMY'S BLUEBERRY CUPCAKES

Grammy's Blueberry Cupcakes image

This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.

Provided by KFREESE

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
6 tablespoons butter, softened
1 ¼ cups white sugar
2 large eggs
½ cup milk
1 pint fresh blueberries
2 teaspoons white sugar
1 pinch ground cinnamon

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.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g

BLUEBERRY CUPCAKES

Blueberry Cupcakes image

These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Time 1h25m

Yield Makes 12 cupcakes

Number Of Ingredients 18

Ingredients

6 tablespoons granulated sugar
1/4 cup dark-brown sugar
1 teaspoon cinnamon
1 2/3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries (1 1/4 cups)
1 1/4 sticks unsalted butter, softened
8 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract
2 2/3 cups confectioners' sugar, sifted
1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)

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.