Blueberry Cupcakes n Blueberry Buttercream Frostin

Monica H


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.


★★★★★ 1 vote

15 Min
20 Min



  • 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
  • 1/2 tsp
    baking powder
  • ·
    a tiny pinch of salt

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

How to Make Blueberry Cupcakes n Blueberry Buttercream Frostin


  1. Preheat oven to 350. Line 12-cup muffin pan with cupcake/muffin liners.
  2. FOR THE MUFFINS: Soften butter to room temp. Cream together with the sugar.
  3. Add egg, vanilla and blueberry filling; beat together until all incorporated.
  4. Seperately, sift together flour, salt and baking powder. Fold this into the wet mixture.
  5. Drop 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).
  6. FOR THE FROSTING: While muffins are baking, let the cream cheese and butter come to room temp.
  7. Beat together the cream cheese and butter. Add confectioner's sugar, blueberry filling and lemon zest. Blend until creamy and well incorporated.
  8. After muffins are done and cool, spread frosting on top.

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