Best Blueberry Vanilla Cupcakes Recipes
VANILLA CUPCAKES, BLUEBERRY AND WHIPPED TOPPING JAR PARFAITS
These jar parfaits are a take-anywhere treat, made easy with Betty Crocker™ Super Moist™ cake mix and blueberry pie filling.
Provided by Angie McGowan
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese and whipped topping with electric mixer on low speed just until combined, about 1 minute, then on high speed about 2 minutes or until creamy.
- Cut each cupcake horizontally in half. For each parfait, place bottom half of cupcake in jar. Spoon 1 tablespoon whipped topping mixture over cupcake, then 1 tablespoon pie filling over whipped topping mixture; repeat layering, beginning with top half of cupcake. Cover jars with lids and refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
VANILLA CUPCAKES, BLUEBERRY AND WHIPPED TOPPING JAR PARFAITS
Blogger Angie McGowan of Eclectic Recipes shows how this recipe is a fun way to take single-serve cakes anywhere. These jar parfaits are perfect for a picnic or day at the beach. Just be sure to keep them in the cooler until ready to serve.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese and whipped topping with electric mixer on low speed just until combined, about 1 minute, then on high speed about 2 minutes or until creamy.
- Cut each cupcake horizontally in half. For each parfait, place bottom half of cupcake in jar. Spoon 1 tablespoon whipped topping mixture over cupcake, then 1 tablespoon pie filling over whipped topping mixture; repeat layering, beginning with top half of cupcake. Cover jars with lids and refrigerate until ready to serve.
BLUEBERRY MUFFIN CUPCAKES WITH A STREUSEL TOPPING AND VANILLA ICING
Perfect recipe for all of those summer berries. You can substitute raspberries, blackberries, or any other berry for the blueberries. Moist, delicious little cupcakes that everyone will love!
Provided by Miranda Roderick @mgellert
Categories Muffins
Number Of Ingredients 20
Steps:
- Have your eggs and butter at room temperature before you begin baking. Line 24 muffin cups with paper bake cups. In a medium bowl stir together flour, cornmeal, corn starch, baking powder, and salt. Set aside.
- Preheat over to 350 degrees. In a large mixing bowl beat butter with an electric mixer on high for 30 seconds. gradually add sugar, about 1/4 cup at a time, beating on medium speed for about 5 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating on low to medium for 1 minute after each addition making sure to scrape the sides of the bowl. Add flour mixture, stir until just combined.
- Spoon batter into prepared muffin cups, filling each one 2/3 full. Sprinkle blueberries over batter in muffin cups. Sprinkle with streusel topping.
- Bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes in pan for 10 minutes. Remove cupcakes from muffin cups and drizzle with vanilla icing.
- Streusel Topping:In a medium bowl, combine flour, brown sugar, cinnamon, and salt. With a pastry blender or a fork, cut in the butter until mixture resembles coarse crumbs. Makes about 1 1/2 cups of topping.
- Vanilla Icing:In a medium bowl, combine room temperature butter, powdered sugar, and vanilla. St ir in 1-2 tbsp of milk to make icing drizzling consistency. Makes approximately 3/4 of a cup.
BLUEBERRY VANILLA CUPCAKES
I found this recipe on 'Our Best Bites' Another recipe site I found on facebook, just like this one! :) Again, I'm posting the original recipe as I found it. I did a couple tweaks, will explain later. As with the Banana with Molasses Frosting Cupcakes, I made this one for my sons wedding, as you can probably tell...It got rave reviews!!! AND (shame on me ;) starts with a box mix.
Provided by Wendy Rusch @AmmaWendy
Categories Cakes
Number Of Ingredients 18
Steps:
- mix all dry ingredients in a large bowl with whisk, then add wet ingredients. Beat for 2 minutes until fluffy. Fill 36 cupcake liners 3/4 full and bake according to pkg directions.
- *I did not use package directions... I got 28ish cupcakes out of it, and then I just did the usual for cupcakes, 350 for 17 min...almost always come out perfect! These are really white on top and you may think they are not done...touch the top, if the dent you make with your finger pops right back out, they are done!
- When cupcakes are cool, fill with blueberry simlpy fruit. Then frost and top with a single blueberry!
- Frosting: Whisk together milk and flour in a small saucepan, heat over medium heat, whisking continuously until it starts to thicken, let it cook while stirring until you can start to see the bottom of the pan when stirring, then its thick enough. Cool flour mixture completely. With a mixer beat butter and sugar for one minute or until well combined and fluffy. While beating add in the thickened flour mixture and vanilla...beat 7-8 minutes or until smooth, light and silky. This will loo disgusting at first, but it does come together in the end :)
- Another frosting idea...Using fresh whipped cream is very good as frosting on these as well. I also have made a marshmellow creme frosting for them...I believe actually that is what was used for the wedding.
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