Blueberry Cupcakes

Sometimes I have a really hard time deciding what kind of cupcakes to make. There are just too many options out there, and it kind of stresses me out, so I tend to just go with basic chocolate or vanilla. It absolutely thrills me when someone requests a flavor I hadn’t thought of, because then I get to branch out a little bit, but I have enough direction to not be overwhelmed by possibilities.

Mike LOVED the Strawberry cupcakes I made a few weeks ago, and hinted that I should try making some blueberry cupcakes just like them. So I did. I just subbed blueberry puree (pushed through a strainer) for strawberry puree. I used frozen berries, which I thawed first, because they are much juicier than fresh blueberries (and where can you find a fresh blueberry right now, anyway?) I might simmer the puree next time to concentrate the flavor a little bit more, but these are pretty addictive just how they are. Plus I really love it when things take on pretty colors without the use of artificial coloring!

Oh, and by the way (totally off-topic): Cate’s World Kitchen now has a facebook page! Click here and become a fan!


Makes 6 cupcakes

3 tablespoons blueberry puree (just puree thawed frozen blueberries in a food processor then push through a mesh strainer)
3/4 cup all purpose flour
1/2 tsp baking powder
pinch salt
2 tbsp whole milk
1/2 tsp vanilla extract
1/2 stick (1/4 cup) softened butter
1/2 cup sugar
1 egg

1/4 cup soft butter
1/2 cup thawed frozen blueberries, pureed and strained
1 3/4 cups powdered sugar
1/4 tsp vanilla

To make the cupcakes: Preheat the oven to 350 F. Put paper liners in 6 cupcake tins.
Sift the flour, baking powder and salt onto a piece of wax paper. Set aside.
In a small bowl, whisk together the milk, vanilla, and blueberry puree.
Cream the butter in the bowl of a stand mixer, and add the sugar. Beat for a few minutes, until light and fluffy. Add the egg and mix on low until combined.
Add half the flour mixture and mix briefly on low. Scrape down the bowl and add the milk mixture, mixing just until combined. Scrape down the bowl and add the remaining flour mixture. Mix on low, then divide the batter evenly among the prepared cupcake tins. Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting:
Beat the butter, sugar, and vanilla in the bowl of a stand mixer. Add the blueberry puree a teaspoon or two at a time until the frosting is smooth and spreadable (you will probably not need to use the full amount of puree).

19 Responses to “Blueberry Cupcakes”

  1. 1 arugulove February 26, 2010 at 8:12 am

    So cute! Great job on the frosting! I love that this recipe just makes 6…much better to whip up on a weekend for two people than most recipes.

  2. 2 Kat February 26, 2010 at 9:33 am

    Stressed about cupcake flavors…now that’s an ok thing to be stressed about! šŸ™‚ These look great.

  3. 3 Kate at Serendipity February 26, 2010 at 10:57 am

    How pretty are those? Thanks for this recipe–I never would have thought to use fruit puree in a cake. Or a cupcake.

  4. 4 Maria February 26, 2010 at 12:23 pm

    Love the color of the frosting. So fun!

  5. 5 Gala February 26, 2010 at 3:20 pm

    What an awesome color these have, who needs artificial food coloring?!

  6. 6 Tracey February 26, 2010 at 7:55 pm

    What a fun idea for cupcakes Cate! These sound awesome and I have a huge bag of frozen blueberries in my freezer so I can make these soon šŸ™‚

  7. 7 Jennifer February 28, 2010 at 4:37 pm

    Oh my goodness these cupcakes are calling my name! blueberry frosting?!?!?! genius! yum!

  8. 8 Abigail May 31, 2010 at 7:11 pm

    I love these cupcakes!! They have the taste of muffins, but the texture of cupcakes! My husband said they are the best cupcakes I have tried thus far. Thanks so much!!!

  9. 9 Liliana January 11, 2011 at 7:55 pm

    I bet you can substitute all purpose for cake flour in the strawberry cupcake recipe correct? That would make it even more spongy. Love your site.

  10. 10 nicole March 21, 2011 at 5:44 pm

    The cupcakes tasted very good and moist. I loved them!For some reason my frosting was runny and way to sweet?? What can i do to make it thicker, like the cupcakes in the picture?

  11. 11 Sondra April 16, 2011 at 10:49 am

    I have to try these again. They took longer than 20-25 to bake and the icing was much darker and runny.

    • 12 Cate April 16, 2011 at 7:15 pm

      Sondra – I’m sorry the cupcakes didn’t work out. For the frosting, it definitely helps to add the liquid just a little bit at a time so it doesn’t get to runny.

  12. 13 Marjorie May 16, 2011 at 1:46 am

    I can’t wait to make this recipe for my blueberry loving 1 yr old’s birthday!! Will I need to change anything if I put this into a shaped cake pan instead of making cupcakes? I would like to use a 1 shaped pan for baking. Thanks for your reply.

    • 14 Cate May 16, 2011 at 6:57 am

      Marjorie – I’ve never tried it in a cake pan but I’m guessing it would work just fine… not sure about the baking time though. Let me know how it goes!

  13. 15 Nathalie May 31, 2011 at 2:45 pm

    I just made these. Now, I haven’t frosted them yet, but the frosting is very runny. I added the liquid a little bit at a time like you said, and still. It turned out pretty bad, I had to make a lot of adjustments, such as more powdered sugar, butter, and I added cream cheese. The original frosting was just way too sugary and not blueberry tasting enough. It’s fine now. I have the frosting sitting in the freezer so it wont be as runny when I try to frost it. I haven’t tried the cake yet, but I’ll let you know how it comes out!

    • 16 Cate June 1, 2011 at 6:48 am

      Nathalie – I’m sorry you weren’t happy with the frosting. I really like the idea of adding cream cheese!

  14. 17 Kristine June 11, 2011 at 4:11 pm

    I tried the recipe today. I doubled the recipe because I needed a double batch. When I saw the frosting recipe, I thought it might be to sweet, so I too added cream cheese with the butter. That made the base a little thicker once I added the powder sugar and puree all was perfect. They cupcakes were AWESOME!

    I bake a different cupcake every weekend and these seem to be everyone’s favorite thus far.

    I have left over puree so I am thinking of making a lemon cupcake with blueberry filling and lemon frosting.

    Thanks for the awesome recipe!

  15. 18 Eva June 22, 2011 at 6:38 pm

    I am about to bake this cupcakes right now…I will let you know how they get.
    I am exited…they look so pretty and yummy!!

  16. 19 Stephanie July 3, 2011 at 11:07 am

    Its the 4th of July weekend and I want to add some blue to my food. I found this recipe and thought what a fun way to add color into the menu. I am getting this baking underway. I will take the advice of adding cream cheese into the frosting. YUMMY!!!! Will add a comment at the end of my event.

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