Blueberry Cupcakes with Blueberry Buttercream
Light, vanilla cupcakes filled with fresh blueberries and topped with a fresh blueberry buttercream frosting. These Blueberry Cupcakes are a delicious, lighter treat!
Servings: 18 cupcakes
Ingredients
Blueberry Cupcakes
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 1 large egg
- 1/4 cup crushed peach
- 1 teaspoon vanilla extract
- 2 tbsp fresh lemon juice
- zest of 1 large lemon
- 1/2 cup milk
- 1 1/4 cup all purpose flour
- 2 tbsp cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup fresh blueberries
Blueberry Buttercream
- 1/2 cup unsalted butter softened
- 1/2 cup all vegetable shortening
- pinch salt
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
- 1/2 cup fresh blueberries
Instructions
Cupcakes
- Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.
- In base of a stand mixer fit with paddle attachment, beat butter and sugar until lightened and fluffy, about 2 minutes. Next, beat in egg until combined, scraping down sides as needed.
- Beat in crushed peach, vanilla extract, lemon juice, and lemon zest until well mixed, scraping down sides as needed.
- In a small bowl, stir together flour, cornstarch, baking powder, and baking soda. Alternate beating flour mixture and milk into mixer, in about 3 additions each, scraping down sides as needed.
- Finally, stir in fresh blueberries.
- Fill cupcake liners about 2/3 full of batter. This recipe makes about 18 cupcakes.
- Bake for 18-20 minutes, or until tops are light golden and a toothpick inserted into the center of one of the middle cupcakes comes out with just a few crumbs.
- Let cupcakes cool completely before frosting.
Blueberry Buttercream
- Use food processor to process blueberries until they turn into a fine puree, about 1 minute.
- In base of a stand mixer fit with paddle attachment, beat butter and shortening until lightened, about 2 minutes. Then, beat in shortening and vanilla extract.
- Alternate beating in 1/2 cup of powdered sugar and 1 tbsp of blueberry puree until desired consistency and taste is reached. For me, this is 3 cups of powdered sugar and about 6 tbsp of puree.
- Use buttercream to decorate cupcakes as desired.