These Blueberry Blueberry Cupcakes are bursting with flavor! Made with fresh blueberries and a hint of almond, then piled high with a delicious blueberry frosting, this recipe was created by the Loveless Cafe Pastry Chefs!
Servings: About 24
- Combine blueberries and lime juice in a small sauce pan; bring to a simmer over medium heat.
- Once simmering, stir mixture occasionally, breaking up the berries with a wooden spoon, until they become soft enough to mash. It will look like blueberry jam.
- Once the mixture can coat the back of the spoon, remove from heat. You should have about 1/2 cup of puree.
- While waiting for your mixture to cool, you can make your cupcakes.
- Preheat oven to 350°F.
- Line muffin tins with 24 liners; set aside.
- In a large bowl, sift together flour, baking powder, baking soda, salt, and nutmeg; set aside.
- In a small bowl, combine sour cream, milk, and almond extract; set aside.
- In the bowl of an electric mixer with the paddle attachment on medium speed, beat the butter and sugar until light and fluffy.
- Turn the speed down to low and beat in the egg, the flour mixture and the milk mixture alternately until incorporated.
- Put the blueberries into a small bowl and cover them with flour, then fold into the batter.
- Fill the prepared muffin tins 3/4 full with batter.
- Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted into center of cupcake comes out clean.
- While cupcakes are cooking and cooling you can make your frosting.
- Place the softened butter in the bowl of your stand mixer. Using the paddle attachment, beat butter, cream cheese, and salt on medium speed, scraping down sides of bowl as needed until completely combined and smooth.
- Add the 1/2 cup of your blueberry puree and the vanilla; beat until combined.
- Add the confectioners sugar one cup at a time on low speed.
- Once all the sugar has been mixed in, add the heavy cream then beat on high speed until it is nice and fluffy (about 2 minutes).
- Frost cooled cupcakes as desired.
Garnish with more blueberries or sugar cookie sticks and sprinkles, shown here.