Fluffy and Moist Blueberry Cupcakes
These fluffy and moist blueberry cupcakes have fresh blueberries folded into the cupcake batter and are topped with a homemade blueberry frosting. And just for fun, each cupcake is topped with fresh blueberries.
Servings: 14 cupcakes
Calories: 437kcal
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Small Saucepan
Ingredients
Blueberry Cupcakes
- 1 ⅔ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¼ cup vegetable oil (or canola)
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, room temperature
- 1 cup blueberries, tossed in 1 tablespoon flour
Blueberry Frosting
- 1 ½ cups blueberries
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Blueberry Cupcakes
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachent, cream together the butter, oil, and sugar on med-high speed until fully combined and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed. Add the eggs and vanilla extract and mix on medium speed until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), mixing on low speed just until everything is combined (be careful not to overmix).
- In a small bowl, toss the blueberries in 1 tablespoon of flour and gently fold into the batter until combined.
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.*You will have enough batter to make a total of 14 cupcakes.
Blueberry Frosting
- In a small saucepan, add the blueberries and cook over medium heat on the stove. This process will take about 10 minutes for the berries to reduce and release their juices. Be sure to stir occasionally.
- Press the reduced berries through a fine-mesh strainer over a small bowl. Discard the skins. You should have about 4 tablespoons of blueberry reduction. Cool completely in the refrigerator.
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, vanilla extract, and 4 tablespoons of the blueberry reduction and mix on low speed until combined (about 30 seconds). Then beat on high speed until smooth and creamy (1-2 minutes).
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip. Top each cupcake with a blueberry (optional). Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter. I use my #24 cookie scoop to help with this.
- Decorating: I used a piping bag and the Wilton 6B to decorate these cupcakes.
Nutrition
Serving: 1cupcake | Calories: 437kcal | Carbohydrates: 56g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 96mg | Potassium: 44mg | Fiber: 1g | Sugar: 42g | Vitamin A: 622IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
