Blueberry Cupcakes

Name: Blueberry Cupcakes
Ingredients: 3 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup pureed fresh blueberries; 1 tsp vanilla extract; 3/4 cup low-fat buttermilk; 1 cup unsalted butter, softened; 2 cups granulated sugar; 1 tbsp lemon zest; 4 None large eggs; 1.2 oz freeze-dried blueberries, pulverized; None None Blueberry Cream Cheese Frosting; 1 cup butter, softened; 8 oz cream cheese, softened; 1.2 oz freeze-dried blueberries, pulverized; 3-5 cups powdered sugar

16 ingredients

5 steps

Ingredients

3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup pureed fresh blueberries
1 tsp vanilla extract
3/4 cup low-fat buttermilk
1 cup unsalted butter, softened
2 cups granulated sugar
1 tbsp lemon zest
4 None large eggs
1.2 oz freeze-dried blueberries, pulverized
None None Blueberry Cream Cheese Frosting
1 cup butter, softened
8 oz cream cheese, softened
1.2 oz freeze-dried blueberries, pulverized
3-5 cups powdered sugar

Directions

1

Preheat oven to 350°F. Line 30 cupcake wells with paper liners. Mix together flour, baking powder and salt. Set aside.
2

Whisk together blueberry puree, vanilla extract and buttermilk. Set aside.
3

Cream butter, granulated sugar, and lemon zest until pale, about 2 mins. Add eggs, 1 at a time, mixing well after each addition. Mix in freeze-dried blueberries. Mix in flour mixture in 3 batches, alternating with 2 batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. Scoop batter into cupcake tins and bake for 21-24 mins, until a toothpick inserted into the center comes out clean. Let cool in pans for 10 mins then transfer to a wire rack to cool completely.
4

Meanwhile, for the blueberry frosting, beat butter and cream cheese until combined. Add freeze-dried blueberries and 3 cups of sugar. Mix until creamy and spreadable, adding more sugar if necessary.
5

Frost cupcakes with blueberry frosting.