Blueberry Blueberry Cupcakes with Brown Sugar Buttercream

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What is with blueberries? Blueberries are weird, we can all agree on that, right?

Blueberries seem harmless, sure. Just little berries that are blue. They taste great and are wonderful for dumping into various treats for the “healthy!!!!” factor.

But here’s my problem with them. Or rather, here’s the problem I had with them in this particular cupcake recipe.

Let me set the scene: imagine a robot in the front of the stove, preparing a blueberry fruit reduction.

“La la la,” the robot sings tunelessly to itself. “This blueberry reduction is a beautiful deep purple color!”

The robot is right. The blueberry reduction IS a pretty purple! “THIS WILL BE AMAZING IN MY CUPCAKE BATTER!”

So the robot folds the blueberry reduction into the cupcake batter, turning it an interesting dark blue.

“Okay, I can work with is, this is kind of cool, maaaaaaaaaybe,” shrugs the robot, eyeing the batter warily.

The cupcakes go in the oven. The cupcakes come out of the oven. The cupcakes are green.

“*^%%$0101011101101000011%^#%$#0000101110100001*^$^#$000000110100101110 01100100000&^&&$(&01101000011000010111000%*%^$^&%$*00111000001100101011 01110011010(&*^$%#010110111001100111!!!!!!!!!” the robot yelled.

(End scene.)

In the end, the cupcakes tasted amazing and the brown sugar buttercream pairs perfectly with the blueberries. Even if the purple-to blue-to green infuriated and confused said robot (SPOILER ALERT: it was me). If you make these cupcakes, let me know what colors you came up with! Let’s try for orange!

Blueberry Blueberry Cupcakes with Brown Sugar Buttercream
makes about 18
adapted from Mele Cotte

(for blueberry reduction)*
2 cups blueberries
1/4 cup sugar
1 tbsp cornstarch

1. In a saucepan over medium-heat, combine all ingredients. Bring to a boil. Cook until mixture thickens considerably and blueberries burst. Let cool completely.

1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
2 eggs
2 tsp vanilla extract
1-3/4 cups flour
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup milk

blueberry reduction*
1/2 cup blueberries

1. Preheat oven to 350 degrees. Line muffin tins with baking cups.

2. In a large bowl, cream together butter and sugars. Add eggs, one at a time. Stir in vanilla extract.

3. In a small bowl, whisk together flour, baking soda, baking powder, and salt.

4. Add half of the flour mixture to the batter. Pour in milk, and then stir in the remaining flour mixture, mixing until just combined. Fold in blueberry reduction and whole blueberries.

5. Fill cupcake liners 2/3 of the way full Bake for 20-22 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.

Brown Sugar Buttercream
adapted from Always with Butter

1 cup (2 sticks) unsalted butter, softened
1/3 cup brown sugar, packed
1 tsp vanilla extract
3 cups powdered sugar

1. In a large bowl, cream together butter and brown sugar. Add vanilla extract. Gradually add powdered sugar until desired consistency is reached.

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13 thoughts on “Blueberry Blueberry Cupcakes with Brown Sugar Buttercream

  1. I don’t know about you but I like the color of these cupcakes! It makes them super unique and you can tell just by looking at them that they will be packed with flavor. Kind of like those little “fruit” gummies… they come in some crazy colors but they are all absolutely delicious :)

  2. Just made these. They look and taste fabulous. I tried adding a little bit of red food coloring to see if they will be less green, but they are still a little green. Also, I believe you are missing 3+ tablespoons of milk or half and half in the frosting recipe. As written, frosting would be much too thick. Very yummy. Even my kids who don’t like blueberries gobbled them down!

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