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
Servings: 12
Calories: 417kcal
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.
- 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).
Nutrition
Calories: 417kcal, Carbohydrates: 62g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 192mg, Potassium: 222mg, Fiber: 2g, Sugar: 45g, Vitamin A: 550IU, Vitamin C: 122mg, Calcium: 90mg, Iron: 3mg