Butter Blueberry Cupcake Recipes

LEMON BLUEBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
• In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
• In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
• Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.
• In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.
• Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!

BUTTER BLUEBERRY CUPCAKE

Steps:

• 1. Mix the ingredients in order given.
• 2. Place batter 3/4 in cup cake molders and spoon 1/2 teaspoon blueberry filling on top of batter, pressing it down slightly in the center.
• 3. Bake at 18-20 minutes in 375 degrees Fahrenheit. Cool cup cakes before serving. You can also use paper cupcake molders.

ALICE'S EASY BLUEBERRY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
• Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
• Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
• Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.

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.

LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING

Steps:

• Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
• Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
• Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
• Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
• Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
• While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
• Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
• Frost cooled cupcakes.