BLUEBERRY CUPCAKES WITH BLUEBERRY CREAM CHEESE FROSTING
Got a lot of fresh blueberries to use up? Make these gorgeous cupcakes!
Provided by Amber Olsen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 65.8 g, Cholesterol 81.9 mg, Fat 19.7 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 12.1 g, Sodium 107.3 mg, Sugar 51.3 g
GRAMMY'S BLUEBERRY CUPCAKES
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
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 ANGEL CUPCAKES
Like angel food cake, these yummy cupcakes don't last long. They're so light and airy that they melt in your mouth
Provided by shawnajean
Categories Dessert
Time 22m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside.
- Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add vanilla and lemon peel. Gradually beat in the remaining sugar, about 2 tablespoons at a time, beating well after each addition; beat until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries.
- Fill paper-lined muffin cups three-fourths full. Bake at 375° for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely.
- In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set. Yield:2-1/2 dozen.
Nutrition Facts : Calories 84.4, Fat 0.1, Sodium 59.2, Carbohydrate 19.4, Fiber 0.3, Sugar 14.8, Protein 1.8
BLUEBERRY ANGEL DESSERT
Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. -Carol Johnson, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 384 calories, Fat 10g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 223mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 3g fiber), Protein 3g protein.
ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES
Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat.
Provided by Bree Hester
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
- In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
- Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
- In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
- Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g
BLUEBERRY CUPCAKES
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
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.
LEMON-BLUEBERRY CUPCAKES
The combination of tart lemon and juicy blueberries make great cupcakes even better!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 16
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
- In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
- Bake 17 to 23 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries, the lemon peel and mint leaves. Store in airtight container at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 22 g, TransFat 0 g
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- In a food processor or blender (I use this one), pulse the sugar until fine and powdery. Remove 1/2 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
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