BLUEBERRY CUPCAKES
Make and share this Blueberry Cupcakes recipe from Food.com.
Provided by Julieannie
Categories Dessert
Time 45m
Yield 18-24 cupcakes, 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Insert liners into a medium cupcake pan.
- With an electric mixer on medium speed, cream the butter and sugar in a large bowl until fluffy, about 3-5 minute Add the eggs to the creamed mixture and beat well.
- In a separate bowl sift together the flour, baking powder and salt.
- Beat portions of the dry ingredients into the creamed mixture alternating with the milk. Mix for 3 minute With a spatula, fold in the vanilla and blueberries.
- Fill cupcake liners one-half to three-quarters full with batter. Bake 20-25 minute.
Nutrition Facts : Calories 145.5, Fat 6, SaturatedFat 3.5, Cholesterol 37.7, Sodium 95.8, Carbohydrate 21.2, Fiber 0.6, Sugar 12.4, Protein 2.1
BLUEBERRY CUPCAKES
These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h25m
Yield Makes 12 cupcakes
Number Of Ingredients 18
Steps:
- Make the topping: Mix together granulated and brown sugars and cinnamon.
- Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
- Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
- Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.
GRAMMY'S BLUEBERRY CUPCAKES
This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.
Provided by KFREESE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, baking powder, and salt together in a bowl.
- Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
- Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
- Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g
MISSY'S LEMON AND BLUEBERRY CUPCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
- Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
- For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.
GRAMMY MAE'S BLUEBERRY MUFFINS
Grammy Mae was a reknown cook. This is her recipe but she didn't always give you all the ingredients that made her's special. I have a speaking suspicion she added a bit of vanilla to this!
Provided by Aroostook
Categories Quick Breads
Time 25m
Yield 12-18 muffins
Number Of Ingredients 10
Steps:
- I have a sneaking suspicion she added vanilla to this as well!
- Preheat oven to 375 degrees F.
- Flour berries and set aside.
- Cream sugar, eggs and margarine until light.
- Add milk and mix well.
- Sift flour, salt, cream of tartar and baking powder.
- Add flour mixture to creamed mixture.
- Fold in berries last and fill greased muffin tins.
- Bake 12-15 minutes.
Nutrition Facts : Calories 250, Fat 9.3, SaturatedFat 2, Cholesterol 37.3, Sodium 227.1, Carbohydrate 37.7, Fiber 0.9, Sugar 19.1, Protein 4.3
BLUEBERRY CUPCAKES
Yummy Yum Yum
Provided by chizylass
Time 30m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/355F/Gas 4. Beat the butter and sugar together in a bowl, until pale and fluffy.Dredge the blueberries in the flour, then remove and set aside.
- Add the flour and almonds to the butter mixture and mix well. Add the rose water and the blueberries and mix in. Gently fold in the egg whites.
- Line a muffin tin with cupcake cases. Spoon the cake mixture into the cupcake cases. Transfer to the oven to bake for 12-15 minutes, or until risen and golden-brown. Remove from the oven and leave to cool on a wire rack.
- For the icing, place the icing sugar, food colouring, lemon juice, water and rosewater into a clean bowl and mix to completely combine.Spread the icing onto the cooled cupcakes. (Use a hot knife to make the surface smooth).
- To serve, decorate the cupcakes with rose-shaped sweets or fresh rose petals and serve.
BLUEBERRIES AND CREAM CUPCAKES
The idea to make these gluten free Blueberries and Cream Cupcakes came from the book Martha Stewart's Cupcakes. While testing, the boys and I were referring to these yummy little gluten free treats as blueberry shortcake cupcakes and as you can imagine, the 3 of us enjoyed every bite. http://www.elanaspantry.com/blueberries-and-cream-cupcakes/
Provided by Elanas Pantry
Categories Dessert
Time 30m
Yield 9 cupcakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine coconut flour, salt and baking soda.
- In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
- Mix dry ingredients into wet, blending with a hand mixer.
- Gently fold in frozen blueberries.
- Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
- Bake at 350° for 20-25 minutes.
- Cool 1-2 hours and then top with Whipped Cream Frosting.
- Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
- Serve.
Nutrition Facts : Calories 351.9, Fat 31.1, SaturatedFat 3.8, Cholesterol 158.6, Sodium 277.4, Carbohydrate 13.3, Fiber 1.3, Sugar 12, Protein 5
BLUEBERRY CUPCAKES.
Take a break with these mini blueberry cupcakes, easy to make with no regret!
Provided by 12elliecox
Time 35m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 190 c, 170 c - gas mark 5.
- Measure the flour, sugar, butter and vanilla extract into a bowl. You then crack your 2 eggs, also in the bowl.
- Beat the mixture hard with a wooden spoon or a fork until you have a light, fluffy batter.
- Fold in the blueberries, then use a teaspoon to fill 12 paper cases in a cupcake tray.
- Put the tray in the oven for 15 minutes. Once well cooked all the way threw, put them on a wire rack and leave to cool.
LEMON BLUEBERRY CUPCAKES WITH A CITRUS GLAZE
This recipe comes from The Cupcake Diaries, a cookbook from the founders of the Georgetown Cupcake franchise and former stars of the hit TLC series DC Cupcakes.
Provided by Katherine Kallinis Berman
Categories HarperCollins Cupcake Lemon Juice Lemon Blueberry Summer Dessert Bake
Yield Makes 12 cupcakes
Number Of Ingredients 16
Steps:
- For the Cupcakes:
- Preheat the oven to 350ºF. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
- Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
- Combine the milk and vanilla extract in a large liquid measuring cup.
- In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, until it is light and fluffy.
- Add the eggs one at a time, mixing slowly after each addition.
- Slowly add one third of the dry ingredients followed by one third of the milk mixture. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of the milk. Mix slowly until fully incorporated.
- Add the lemon juice and lemon zest, and mix slowly.
- Using a spatula, gently fold the blueberries into the batter.
- Using a standard-size ice-cream scoop, scoop the batter into the cupcake pan until each well is two-thirds full and bake for 16 to 18 minutes (start checking at 15 minutes).
- Transfer the pan to a wire rack to cool completely.
- For the Citrus Glaze:
- Whisk together the confectioners' sugar, lemon zest, lemon juice, and vanilla extract in a small bowl, and heat in a small saucepan on low heat until fully incorporated. Let cool for 10 minutes.
- Pour glaze over each cupcake and enjoy!
GRAMMY'S EASY BLACKBERRY COBBLER
In West Virginia, blackberries used to grow wild near our neighborhood. My Grammy would make me this recipe after we would go berry-picking. This recipe is also good with blueberries and raspberries.
Provided by Jellybean
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the cake mix into a mixing bowl, and work in the butter until the cake mix resembles corn meal. Spread the berries into a 9x13-inch glass baking dish, and sprinkle evenly with the crumb topping.
- Bake in the preheated oven until the berries are tender, and the crumb topping is golden brown, about 30 minutes.
Nutrition Facts : Calories 538.8 calories, Carbohydrate 74.2 g, Cholesterol 42.4 mg, Fat 25.7 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 11.2 g, Sodium 675.8 mg, Sugar 40.7 g
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