Blueberry Blackberry Cupcakes with Blueberry Cream Cheese Frosting

Blueberry Cupcakes | The Little Epicurean

4.50 from 4 votes

Blueberry Blackberry Cupcakes with Blueberry Cream Cheese Frosting

Deep hued blueberry-blackberry cupcakes naturally colored with freeze dried berries. These berry cupcakes are topped with sweet cream cheese frosting and garnished with fresh fruit.

Yield: 12 cupcakes

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Berry Cupcakes:

1 ¾ cup all-purpose flour (228 g)
½ Tablespoon baking powder
¼ teaspoon kosher salt
4 Tablespoon powdered freeze-dried blueberries* (17 g)
½ cup unsalted butter (113 g), softened, room temp
1 cup granulated sugar (200 g)
½ teaspoon finely grated lemon zest, optional
2 large eggs, room temperature
½ cup buttermilk (113 g), room temp
½ cup fresh blueberries (80 g), pureed and strained
½ cup fresh blackberries (80 g), pureed and strained
1 teaspoon pure vanilla extract or vanilla paste

Blueberry Cream Cheese Frosting:

½ cup unsalted butter (113 g), room temp
4 oz brick-style cream cheese (113 g), softened, room temp
1 teaspoon pure vanilla extract , or vanilla paste
4 Tablespoon powdered freeze-dried blueberries (17 g)
2 cups confectioners' sugar (230 g)

Instructions

Blackberry-Blueberry Cupcakes:

Preheat oven to 350°F. Line standard muffin with paper wrappers or reusable silicone cups.
In a small bowl, whisk together flour, baking powder, salt and powdered blueberries. Set aside.
Cream butter, granulated sugar, and optional lemon zest in a stand mixer with paddle attachment. Add eggs one at a time and mix until fully incorporated.
In a measuring cup, combine buttermilk, blueberry and blackberry puree, and vanilla.
Alternate adding flour mixture and buttermilk mixture into creamed butter. Mix until just incorporated.
Divide batter among 12 cupcakes. Bake for 20-24 minutes until cake is done and a toothpick inserted in the center of a cupcake comes out clean. Let cool in tin for a couple of minutes before unmolding and let cool completely on wire rack. Let cool to room temperature before frosting.

Blueberry Cream Cheese Frosting:

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese until smooth.
Add vanilla, blueberry powder, and confectioner’s sugar. Mix until smooth.
Transfer frosting to a piping bag fitted with a large star tip. Pipe over cooled cupcakes.

Notes

*Use a spice grinder or food processor to grind freeze-dried strawberries into powder.

Ingredients:

Milk: Any milk including non-dairy milks such as almond milk, soy milk, or oat milk may be used.
Berries: Use either fresh or thawed frozen strawberries to make puree. Highly recommend using fresh berries for best results.
Cream Cheese: Use brick-style cream cheese. Full-fat cream cheese has the best texture and flavor for frosting. Reduced fat or low fat cream cheese has extra moisture that will affect the consistency of the frosting.

Storage and Leftovers: Frosted cupcakes can be stored at room temperature in an airtight container for up to 2 days.

For longer storage, frosted cupcakes can be keep in the fridge for up to 4 days. Allow chilled cupcakes and frosting to sit at room temperature before eating (about 15-20 minutes).

Recipe inspired by and adapted from Week of Menus

Nutrition