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Blueberry Cupcake with Vanilla Frosting on a white plate.

Blueberry Cupcakes with Vanilla Frosting

David
They say cupcakes are just muffins that believe in miracles. Well, I decided to help a blueberry muffin achieve its dream: Behold, Blueberry Cupcakes with Vanilla Frosting! If vanilla frosting is not your thing, I include notes on how to alter the frosting to make the flavor reminiscent of a blueberry pancake.
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Prep Time 25 minutes
Cook Time 17 minutes
Decorating 10 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 18 Cupcakes
Calories 389 kcal

Equipment

  • Measuring Cups and Spoons
  • Mixing Bowls
  • Digital Scale optional
  • Sifter optional
  • Whisk
  • Rubber Spatula
  • Stand or Hand Mixer
  • Standard Muffin/Cupcake Tin
  • Muffin/Cupcake Liners

Ingredients
 
 

Blueberry Sauce

  • ¾ Cup Frozen or Fresh Blueberries 100g
  • 1 ½ Tbsp Granulated Sugar 18g

Cupcake Batter

  • 2 Cups All-Purpose Flour 240g
  • 2 Tsp Baking Powder 8g
  • ¼ Tsp Baking Soda 1g
  • ¾ Cup + 2 Tbsp Granulated Sugar 174g
  • ½ Tsp Sea Salt 3g
  • 6 Tbsp Unsalted Butter room temperature, cut into chunks - 84g
  • 2 Large Eggs room temperature - 100g
  • 1 Large Egg White room temperature - 33g
  • ¼ Cup Vegetable or Canola Oil 60g
  • 6 Tbsp Sour Cream room temperature - 90g
  • 1 Tsp Pure Vanilla Extract or Vanilla Paste 4g
  • Blueberry Sauce (see above) or 1/2 Cup Blueberry Puree room temperature - 100g
  • ½ Tsp Blueberry Extract (OPTIONAL) 2.5g
  • 6 Drops Liquid Blue Food Coloring (OPTIONAL) 0.5g
  • ¾ Cup Whole Milk room temperature - 183g

Vanilla or Pancake Frosting

  • 1 Cup Unsalted Butter room temperature, cut into chunks - 227g
  • 4 Cups Powdered Sugar 480g
  • 2 Tbsp Nonfat Milk Powder 15g
  • 2 Tsp Vanilla Paste or Extract 10g
  • 2 Tbsp Heavy Cream 30g
  • 1/4 Cup Lt Corn Syrup Substitute Dark Corn Syrup for the Pancake version - 60g

Instructions
 

Blueberry Sauce

  • Add blueberries, sugar, and--if using fresh berries--1 tsp of water to a small saucepan over medium-low heat. Stir occasionally to prevent the sugar from burning. Once the mixture is boiling—cook for one additional minute and remove from the heat. The process should take roughly 6 minutes. Let cool completely.
    ¾ Cup Frozen or Fresh Blueberries, 1 ½ Tbsp Granulated Sugar
    This is an image of the blueberry sauce during the last minute of boiling.

Cupcake Batter

  • Preheat your oven to 350°F / 176°C. Line a standard muffin tin with paper liners.
  • Whisk together flour, baking powder, baking soda, sugar, and salt in a stand mixer bowl (fitted w/ paddle) or hand mixer bowl. Add butter and mix on low speed until the mixture appears sandy, about 3 minutes.
    2 Cups All-Purpose Flour, 2 Tsp Baking Powder, ¼ Tsp Baking Soda, ¾ Cup + 2 Tbsp Granulated Sugar, ½ Tsp Sea Salt, 6 Tbsp Unsalted Butter
  • Whisk together eggs, egg white, oil, sour cream, vanilla extract, blueberry sauce, blueberry extract (if using), and blue food coloring (if using) in a medium mixing bowl until emulsified. Pour the liquid into the flour mix. Fold the ingredients using a rubber spatula until mostly combined and a few white streaks remain. Pour in half of the milk, fold until mostly combined, then fold in the remaining milk until just combined.
    2 Large Eggs, 1 Large Egg White, ¼ Cup Vegetable or Canola Oil, 6 Tbsp Sour Cream, 1 Tsp Pure Vanilla Extract or Vanilla Paste, Blueberry Sauce (see above) or 1/2 Cup Blueberry Puree, ½ Tsp Blueberry Extract (OPTIONAL), 6 Drops Liquid Blue Food Coloring (OPTIONAL), ¾ Cup Whole Milk
  • Fill each cupcake liner 2/3 and bake until the tops of the cupcakes spring back when touched with your index finger, about 14-17 minutes. Remove hot cupcakes from the pan (I use the handle of a spoon to assist) and let them cool on a wire rack--be careful not to burn yourself or squish the cupcakes.
    This is an image of blueberry cupcakes fresh out of the oven set on a cooling rack.

Vanilla or Pancake Frosting

  • Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the butter on low speed until creamy. Add the Milk Powder and 1/3 of the Powdered Sugar. Mix on low speed until mostly combined before adding another 1/3 of the sugar. Repeat with the remaining powdered sugar.
    1 Cup Unsalted Butter, 2 Tbsp Nonfat Milk Powder, 4 Cups Powdered Sugar
    This is an image after the butter creamed with powdered sugar and nonfat milk powder.
  • Add the vanilla and heavy cream, mixing on low until combined. Add the corn syrup, and mix on low for 2-3 minutes. If needed, adjust the consistency of the frosting: additional cream to thin it out and extra powdered sugar to thicken it. Frost cupcakes only after they have thoroughly cooled down. This frosting is very easy to pipe.
    2 Tsp Vanilla Paste or Extract, 2 Tbsp Heavy Cream, 1/4 Cup Lt Corn Syrup
    This image shows the frosting after the vanilla, heavy cream, and corn syrup has been added. It is now ready to be used.

Notes

Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size. 

Nutrition

Serving: 1 CupcakeCalories: 389kcalCarbohydrates: 56gProtein: 3gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 152mgPotassium: 71mgFiber: 1gSugar: 44gVitamin A: 546IUVitamin C: 1mgCalcium: 65mgIron: 1mg
Keyword Blueberry, Cake, cupcake, pancake, vanilla frosting
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