Best Robynnes Blueberry Pie 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

ROBYNNE'S BLUEBERRY PIE CUPCAKES

Robynne's Blueberry Pie Cupcakes image

I wasn't sure I could create a cupcake my son enjoyed more than my Banana Cream Pie Cupcakes, but it looks like I was wrong. Here is my take on Blueberry Pie...Cupcake Style. Note: This cupcake is also delicious with a decadent Buttercream Frosting. Enjoy!

Provided by Robynne Glenn

Categories Fruit Desserts

Time 48m

Number Of Ingredients 16

Ingredients

CRUST
2 pkg cinnamon graham crackers crumbs (18 crackers)
3/4-1 stick melted butter
i added more cinnamon and sugar for more flavor
FILLING
blueberry pie filling (approx. 1 tsp per cupcake)
CAKE
1 box white cake mix and required ingredients
3 tsp blueberry extract
2 tsp butter extract
WHIPPED CREAM FROSTING
1 qt heavy whipping cream
6 Tbsp powdered sugar (more or less to taste)
2-3 tsp clear vanilla
1-2 tsp blueberry extract (you only want a hint of blueberry flavor)
3 Tbsp instant vanilla pudding mix (makes for a creamier and more stable frosting)

Steps:

1. CRUST Line standard muffin tins with paper liners. Mix graham cracker crumbs with melted butter and mix together thoroughly, either using a food processor or crush with mallet in large ziplock bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of graham cracker crumbs in each cupcake liner and press down, forming a compact crust. Bake for 4-6 minutes until the crust turns a slight golden brown.
2. CAKE & FILLING Prepare cake mix as directed. Stir in extracts until well incorporated. Fill cupcakes liners 1/2 full with cake batter. Add 1 teaspoon of pie filling on top of batter, then finish filling cupcakes about 3/4. Be careful not to overfill. Bake as directed. Cool completely.
3. FROSTING Add whipping cream to a large chilled bowl. Using a mixer, begin whipping the cream, increasing the speed as the cream thickens. Gradually mix in the pudding mix, extracts and powdered sugar. Whip until stiff peaks form. I recommend you adding the extracts a little at a time, to achieve your desired flavor preference.
4. GARNISH (optional) I sprinkled a mixture of cinnamon and powered sugar, a dab of pie filling (no fruit) on top of frosting and finished with a fresh blueberry. Enjoy!