Best Grammys Blueberry Cupcakes Recipes

BLUEBERRY CUPCAKES WITH BLUEBERRY CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
• Place blueberries into a pot and let simmer over medium heat until most of the water has evaporated from the fruit, stirring every few minutes, about 30 minutes total. Remove from heat and let cool, 20 to 30 minutes. Transfer to a blender or food processor and puree.
• Sift flour, baking powder, and salt together in a bowl.
• Cream butter in the bowl of an electric stand mixer and add sugar. Beat until light and fluffy. Add eggs, one at a time, until completely mixed. Scrape down the bowl. Mix in 6 tablespoons of blueberry puree, milk, and vanilla extract. Add dry ingredients and mix on low speed until incorporated. Scrape down the bowl and mix on low speed for 1 minute more.
• Fill the prepared cupcake tin evenly with batter using an ice cream scoop.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and place on a wire rack to cool completely.
• Beat butter, cream cheese, and vanilla extract together with an electric mixer. Add powdered sugar and mix in 1/4 cup blueberry puree, 1 tablespoon at a time, until frosting is smooth and spreadable. Frost cooled cupcakes.

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.