Since the winter season is upon us, that means more school holidays, Thanksgiving, and the yearend holidays! And when these holidays arrive you get lots of guests over at your house for these occasions. Well, for me, I love to spend some quality time in the kitchen to bake and cook for my guests and whatnot. I like to do some experiments with baking too. Like last season, winter holidays, we baked a whole cake for ourselves self, and it was praised by guests, kids, and neighbors who paid a visit during the holidays. So this time, we are planning to bake something new, which is Blueberry cupcake.
These blueberries are a perfect snack for your breakfast with your morning tea or even the latte. The blueberry cupcake recipe is a simple yet soft small cake with some frost on it resembling it with the winter season. Also, you can enjoy the cupcakes against your fire pit in your living room while sipping the hot coffee and enjoy some nice family time. Or even invite some friends over for maybe a birthday or brunch this season! And show them your baking skills and get some acknowledgment for all your hard work in the kitchen.
My little boy’s favorite food, with the exception of cheese, is blueberries. He loves them. He would eat a whole pint in one sitting if I let him.
Since the blueberry season is upon us, we have been buying lots and lots of blueberries, and I have been experimenting with them. Blueberry muffins are amazing, right? Why not blueberry cupcakes?
I have a baking confession to make. While I can, and occasionally do, make a cake from scratch, I really like using a cake mix. Gasp. I know. It is quick, neat and easy, and the cake turns out perfectly every time. While the cake may come from a box, I do, almost always, make my own frosting.
- 1 box white cake mix
- 3 eggs
- 1 cup fresh or frozen blueberries
- 2 tbsp + 1 tsp lemon juice
- 1/3 cup vegetable oil
- 1 cup room temperature butter
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla
- fresh blueberries for garnish
Preheat oven to 350 degrees F. Puree blueberries in a blender or food processor. Transfer puree to measuring cup. Add 1 tbsp lemon juice and fill with water to 1 cup total liquid. Add the blueberry mixture to cake mix along with eggs and oil. Beat until smooth. Fill baking cups 3/4 full with batter and bake 18-20 minutes. Let cool.
Beat butter until fluffy. Add powdered sugar, 1 tbsp plus 1 tsp lemon juice and vanilla. Beat until smooth. Slowly add milk, as needed, until frosting is at the desired consistency. Frost cupcakes and garnish with a fresh blueberry.
You can save this recipe to your Pinterest and try later.