Blueberry Cupcakes n Blueberry Buttercream Frostin

Monica H

By
@MonisiaH

BBB! B3! O.M.G. So good. These are at their best tasting if you WAIT until they are cool, then put on the frosting, and wait about 20 minutes before you eat, so they can cool down as much as possible.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
10-12
Prep:
15 Min
Cook:
20 Min

Ingredients

MUFFINS:

1 stick
unsalted butter
1/2 c
white sugar
1
egg, lightly beaten
1/2 tsp
vanilla extract
1/4 c
blueberry pie filling
1 c
flour
1/2 tsp
baking powder
a tiny pinch of salt

FROSTING:

2 Tbsp
unsalted butter
4 oz
cream cheese
3 Tbsp
blueberry pie filling
1/4 c
powdered sugar
grated zest of one lemon

Step-By-Step

1Preheat oven to 350. Line 12-cup muffin pan with cupcake/muffin liners.

2FOR THE MUFFINS: Soften butter to room temp. Cream together with the sugar.

3Add egg, vanilla and blueberry filling; beat together until all incorporated.

4Seperately, sift together flour, salt and baking powder. Fold this into the wet mixture.

5Drop about 1 and 1/2 tablespoons of mixture into muffin liners. Bake for 20 minutes (or until knife in center of the center muffin comes out clean).

6FOR THE FROSTING: While muffins are baking, let the cream cheese and butter come to room temp.

7Beat together the cream cheese and butter. Add confectioner's sugar, blueberry filling and lemon zest. Blend until creamy and well incorporated.

8After muffins are done and cool, spread frosting on top.