robynne's blueberry pie cupcakes
I wasn't sure I could create a cupcake my son enjoyed more than my Banana Cream Pie Cupcakes, but it looks like I was wrong. Here is my take on Blueberry Pie... Cupcake Style. Note: This cupcake is also delicious with a decadent buttercream frosting. Enjoy!
Blue Ribbon Recipe
Wow, this is all the flavors of blueberry pie in a cupcake. It's fantastic! You'll have to order the blueberry extract, but it's worth it. The graham cracker crust on the bottom is like a pie crust and adds a nice flavor. On top is a wonderfully light and airy frosting. It's when you bite into the cupcake and get the surprise blueberry filling that you'll fall in love. Once frosted, we had a lot of whipped cream leftover. If that happens to you, enjoy it with some fresh blueberries and strawberries for another treat.
Ingredients
- CRUST
- 2 packages cinnamon graham crackers crumbs (18 crackers)
- 3/4-1 stick melted butter
- - i added more cinnamon and sugar for more flavor
- FILLING
- - blueberry pie filling (approx. 1 tsp per cupcake)
- CAKE
- 1 box white cake mix and required ingredients
- 3 teaspoons blueberry extract
- 2 teaspoons butter extract
- WHIPPED CREAM FROSTING
- 1 quart heavy whipping cream
- 6 tablespoons powdered sugar (more or less to taste)
- 2-3 teaspoons clear vanilla
- 1-2 teaspoon blueberry extract (you only want a hint of blueberry flavor)
- 3 tablespoons instant vanilla pudding mix (makes for a creamier and more stable frosting)
How To Make robynne's blueberry pie cupcakes
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Step 1CRUST Line standard muffin tins with paper liners. Mix graham cracker crumbs with melted butter and mix them together thoroughly, either using a food processor or crush with a mallet in a large Ziploc bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of graham cracker crumbs in each cupcake liner and press down, forming a compact crust. Bake for 4-6 minutes until the crust turns a slight golden brown. -
Step 2CAKE & FILLING Prepare cake mix as directed. Stir in extracts until well incorporated.
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Step 3Fill cupcakes liners 1/2 full with cake batter. Add 1 teaspoon of pie filling on top of the batter.
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Step 4Then finish filling cupcakes about 3/4. Be careful not to overfill.
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Step 5Bake as directed. Cool completely.
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Step 6FROSTING Add whipping cream to a large chilled bowl. Using a mixer, begin whipping the cream, increasing the speed as the cream thickens. Gradually mix in the pudding mix, extracts, and powdered sugar. Whip until stiff peaks form. I recommend you adding the extracts a little at a time, to achieve your desired flavor preference.
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Step 7GARNISH (optional) I sprinkled a mixture of cinnamon and powdered sugar, a dab of pie filling (no fruit) on top of the frosting, and finished with a fresh blueberry. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
