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Blueberry Cupcakes

Ingredients

  • The Cupcakes:
  • ½ cup butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 ¾ self rising flour
  • ¾ cup milk
  • 2 tsp. vanilla
  • ½ cup blueberry puree recipe below
  • Blueberry Puree:
  • 2 cups fresh blueberries
  • ¼ cup sugar
  • 1 Tbsp. cornstarch
  • Cream Cheese Frosting:
  • 2 8 ounce packages cream cheese, softened
  • ½ cup butter softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees.
  • Combine 2 ½ cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool before using in cupcakes.
  • Cream together butter & sugar. Beat in eggs one at a time. Add vanilla. Add flour mixture, alternating with milk on medium speed with an electric mixer. . Stir in puree until incorporated.. Using an ice cream scoop, add into paper liners until ½ to ⅔ full. Bake for 15-18 minutes. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
  • Cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.