When berries are in season, you should grab them while they are available everywhere (and cheap) – a few weeks later, things can look completely different. Then you only get imported stuff, perhaps flown in from somewhere on the other side of the world. These simple Blueberry Cupcakes taste best with local blueberries, let’s be honest. Preferably from your own garden! ;P
Anyone who happens to stumble across this recipe in the depths of winter will have to bite the bullet… or perhaps resort to frozen blueberries. You can use the frozen ones for this recipe as well. Apart from the decorations. It’s better to use fresh blueberries for that.
A little note – frozen blueberries are absolutely fine to be used in a dough/batter. Use them half-frozen and everything should work well. For the frosting, we would recommend cooking the blueberries briefly. You never know where these berries have been lying around or how well they have been washed before freezing. Just to be on the safe side, grandma used to say. ;P
Cooking softens the berries and even intensifies the color a little – that never hurts for a frosting. Slightly more intense colors look great on a cupcake like this. ;P
If you want to see how it can look with a more intense color, you should take a look at our Blueberry Cupcakes (with buttercream frosting). There you are using frozen blueberries that are cooked down and turned into a blueberry sauce. That is then used for the frosting and decorations.
You want another bake with loads of blueberries? Well, take a look at our XL Blueberry Cheesecake Muffins. No topping there, but in that case it’s not really needed. The muffins are perfect the way they are.
INGREDIENTS / ZUTATEN
(12 cupcakes)
For the batter:
2 cups (260g) all-purpose flour
1 cup (200g) brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (120g) butter, melted
1/2 cup (120ml) milk
1 tsp. vanilla extract
2 medium eggs
3/4 cup (100g) fresh blueberries
For the frosting:
3/4 cup (100g) fresh blueberries
1/2 cup (110g) butter
1 1/4 cups (160g) confectioner’s sugar
17.6 oz. (500g) cream cheese
(12 Cupcakes)
Für den Teig:
260g Mehl (Type 405)
200g brauner Zucker
1 1/2 TL Backpulver
1/4 TL Salz
120g Butter, geschmolzen
120ml Milch
1 TL Vanille Extrakt
2 Eier (M)
100g frische Blaubeeren
Für das Frosting:
100g frische Blaubeeren
110g Butter
160g Puderzucker
500g Frischkäse
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a muffin tin* with paper liners and set aside. Wash the blueberries and let them dry.
2. Add the flour, brown sugar, baking powder, and salt to a large bowl and mix to combine. Melt the butter and let it cool down again. Mix with the milk, vanilla extract, and eggs. Pour these wet ingredients into the bowl with the dry ingredients and mix until just combined. Fold in the blueberries and divide the batter between the paper liners – they should be about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the centers comes out clean. Take out of the oven and let cool down a bit in the tin, then remove and let the small cakes cool down completely on a wire rack.
3. For the frosting, purée the blueberries and press them through a sieve. Set the purée aside. Add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the cream cheese and vanilla extract and mix in. Do not mix too much – do it by hand – over mixing often leads to a softer frosting. Add about half of the blueberry purée and roughly stir it in – you don’t want to color all the frosting, you should aim for colored stripes in the frosting. Prepare a piping bag with a star tip, brush some lines with the remaining purée inside the bag and fill in the frosting. Frost the cupcakes and serve.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Muffinblech* mit Papierförmchen bestücken und zur Seite stellen. Blaubeeren waschen und abtropfen lassen.
2. Das Mehl mit dem braunen Zucker, Backpulver und Salz in einer großen Schüssel verrühren. Die Butter schmelzen und wieder etwas abkühlen lassen, dann mit Milch, Vanille Extrakt und den Eiern verquirlen. Alles in die Schüssel mit dem Mehl schütten und nur kurz verrühren. Die Blaubeeren zugeben und vorsichtig unterheben. Den Teig auf die Papierförmchen verteilen – sie sollten etwa 3/4 voll sein. Die Küchlein für etwa 20-25 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen holen, kurz in der Form abkühlen lassen und dann auf einem Kuchengitter komplett auskühlen lassen.
3. Für das Frosting die Blaubeeren pürieren und dann durch ein Sieb streichen. Zur Seite stellen. Die Butter mit dem Puderzucker aufschlagen, bis die Masse hell und luftig ist. Den Frischkäse und Vanille Extrakt zugeben und unterrühren – nicht zu viel rühren, sonst wird das Frosting zu weich. Etwa die Hälfte des Blaubeerpürees zugeben und nur ganz grob unterrühren. Einen Spritzbeutel mit einer Sterntülle bestücken und mit dem restlichen Blaubeerpüree Streifen auf die Innenseite des Spritzbeutels auftragen und dann die Frischkäsemasse einfüllen. Die Cupcakes mit dem Frosting dekorieren und servieren.
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Here is a version of the recipe you can print easily.
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Easy Blueberry Cupcakes
- Prep Time: 00:25
- Cook Time: 00:25
- Total Time: 01:00
- Yield: 12 1x
- Category: Cupcakes
- Cuisine: International
- Diet: Vegetarian
Description
Simple and delicious – these Blueberry Cupcakes are easy to prepare and absolutely delish! A family favorite that everyone loves!!
Ingredients
For the batter:
2 cups (260g) all-purpose flour
1 cup (200g) brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (120g) butter, melted
1/2 cup (120ml) milk
1 tsp. vanilla extract
2 medium eggs
3/4 cup (100g) fresh blueberries
For the frosting:
3/4 cup (100g) fresh blueberries
1/2 cup (110g) butter
1 1/4 cups (160g) confectioner’s sugar
17.6 oz. (500g) cream cheese
Instructions
1. Preheat the oven to 180°C (350°F). Line a muffin tin* with paper liners and set aside. Wash the blueberries and let them dry.
2. Add the flour, brown sugar, baking powder, and salt to a large bowl and mix to combine. Melt the butter and let it cool down again. Mix with the milk, vanilla extract, and eggs. Pour these wet ingredients into the bowl with the dry ingredients and mix until just combined. Fold in the blueberries and divide the batter between the paper liners – they should be about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the centers comes out clean. Take out of the oven and let cool down a bit in the tin, then remove and let the small cakes cool down completely on a wire rack.
3. For the frosting, purée the blueberries and press them through a sieve. Set the purée aside. Add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the cream cheese and vanilla extract and mix in. Do not mix too much – do it by hand – over mixing often leads to a softer frosting. Add about half of the blueberry purée and roughly stir it in – you don’t want to color all the frosting, you should aim for colored stripes in the frosting. Prepare a piping bag with a star tip, brush some lines with the remaining purée inside the bag and fill in the frosting. Frost the cupcakes and serve.
Notes
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
