I made these scrumptious blueberry cupcakes ages ago and forgot to post them, so hopefully I’ll remember everything. I have the recipe written down, so maybe that will jog my memory. These came about as the perfect solution to knocking out two birds with one stone: I wanted one more recipe for in-season blueberries (they were in season at the time, anyway) and I needed a treat for my dad for Father’s Day (I said it was ages ago).
Usually blueberries are found in more pastry-like desserts — pies, crumbles, cobblers, etc. I was intrigued by blueberries in cupcakes and thought it would be great to try out.
I started with 2 pints of blueberries. I’ll go ahead and say it now — I personally thought the blueberry-to-sugar ratio was excellent, but I would guess that a lot of blueberry fans would want way more blueberry flavor than this, maybe even double the amount. Your call. Anyway, for the batter…
I preheated the oven to 350 F and lined my cupcake tin. I thought a monochromatic look would be nice, so I used blue paper liners. In a food processor, I pureed a pint plus a little more of the blueberries, and set it aside.
I sifted 3/4 cup all-purpose flour, 1/2 tsp baking powder, and a pinch of salt into a small bowl and set it aside.
In another small bowl, I whisked together 2 T milk, 1/2 tsp vanilla, and the prepared blueberry puree.
I baked them for about 20-22 minutes, until they passed the toothpick test. I let them cool a bit in the pan, and then transferred them out to cool completely.
I went ahead and got to work on the frosting because pureeing and straining the rest of the blueberries took some time. This time, I pureed the rest of the blueberries in the food processor, and then I pushed them through a fine mesh strainer. This took quite some time, but it took even longer to clean the damn thing afterward. I just used the back of a spoon to push the blueberry puree through. The result was a purple goo that was much smoother than the chunky mess that came out of the food processor. This worked out great because the cupcakes had a great speckled look to them, where you could see tiny blueberry chunks baked in, but the frosting had the ideal smooth frosting texture in a pretty light blue color.
In a large bowl, I beat 1/4 cup softened butter, 1 3/4 cup powdered sugar, and 1/4 teaspoon vanilla with my hand mixer on medium-low.
I added the blueberry puree a little at a time until I achieved the desired flavor and consistency — for me, that was all of it. Once the frosting was smooth and blue, it was ready! I spread it on top of the cupcakes and topped each one with a single fresh blueberry. Perfect!