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Blueberry Cupcake Recipe

July 5, 2016 by rachel Leave a Comment

 

[schema type=”recipe” name=”Blueberry Cupcake Recipe” author=”Rachel Howard” pubdate=”2016-07-05″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2016/07/Blueberry-cupcake-1.jpg” description=”A light and fluffy blueberry cupcake topped with a fresh blueberry frosting. ” prepmins=”10″ cookmins=”18″ yield=”12″ ]

British blueberries are currently in season so when a blueberry cupcake flavour was requested I didn’t hesitate to give it a go. Blueberries are actually my favourite fruit!

I briefly looked into recipes before making these, but when I came to find one to follow, I realised they all used freeze dried blueberries….not something I could pop to Tesco to get! So I had to settle for a recipe without them (much to my disappointment!). I’ll order some in for the next batch I make!

[callout title=Ingredients for the Cake:]

  • 210g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 115g sour cream
  • 1 tbsp lemon zest
  • 1/2 tsp vanilla extract
  • 115g unsalted butter
  • 200g granulated sugar
  • 2 large eggs
  • 150g fresh blueberries (lightly coated with 1 tbsp flour)

[/callout]

Method:

  • Preheat the oven to 180C and line a muffin tin with cases
  • In a large bowl, sift together the flour, baking powder, bicarbonate of soda and salt
  • In a separate bowl, whisk together the cream, lemon zest and vanilla
  • In a freestanding mixer, beat together the butter and sugar until place and fluffy
  • Beat in the eggs one at a time
  • Reduce the mixer to low and mix in 1/3 of the flour followed by 1/2 of the cream mixture
  • Repeat until everything is just incorporated
  • Gently stir in the blueberries
  • Transfer the batter to the cases and bake for 15-18 minutes
  • Let the cupcakes cool before frosting

Blueberry-cupcake-3

[callout title=Ingredients for the Blueberry Sauce:]

  • 1 tbsp granulated sugar
  • 1/2 tsp corn flour
  • 100g fresh blueberries
  • 25ml water

[/callout]

Method:

  • Mix all the ingredients together and bring to the boil
  • Reduce heat and simmer for around 2 minutes – until the sauce thickens (I mashed the blueberries a little too!)
  • Remove from the heat and leave to cool completely

Blueberry-cupcake-2

[callout title=Ingredients for the Blueberry Frosting:]

  • 230g unsalted butter – softened
  • 320g icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp double cream
  • 2 tbsp blueberry sauce
  • 12 fresh blueberries

[/callout]

Method:

  • In a freestanding mixer, beat the butter for a few minutes
  • Add the icing sugar and turn the mixer to low until everything is well mixed
  • Add the vanilla, cream and blueberry sauce and beat for a few minutes until light and fluffy
  • Frost the cupcakes and top with a blueberry
  • If you have any blueberry sauce left, this can be drizzled over the cupcakes

Blueberry-cupcake-4

The sponge on these were really tasty and stayed light and fluffy so I would definitely use this recipe again.

To be honest, I was a little disappointed with the frosting on these as I didn’t find it tasted very strong. However, I did have a bad cold at the time of tasting it so it may just have been my tastebuds as I was reassured that they tasted great by everyone that gave them a try!

Filed Under: Cake, Cupcake

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Welcome to Sunday Baking! I started this blog at the start of 2013 and it's taken me on a wonderful journey. A lot has changed in the last few years and you will now see more refined sugar free recipes (although don't worry....if you have a sweet tooth I will still be featuring regular sweet stuff too!).
I no longer post every Sunday, but the recipes I do post are 100% worth trying - if you sign up below I will email you every time I add a new recipe!
Happy Baking!
Rachel x

Salted Caramel Cupcake Recipe

[schema type=”recipe” name=”Salted Caramel Cupcake Recipe” author=”Rachel Howard” pubdate=”2015-03-08″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2015/03/Salted-caramel-cupcake-4-700.jpg” description=”Salted Caramel Cupcakes – A delicious chocolate sponge filled with salted caramel and topped with a salted caramel frosting.” prepmins=”20″ cookmins=”20″ yield=”12″ ] I’ve had a few months off the blog for various reasons and now I am ready to slowly come back to it….

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