I just have to say, I love blueberries. Not only do they have so many health benefits, they’re refreshing, sweet, and perfect in just about everything. I don’t know how you eat this berry, but for me they go in cereal, muffins, breads, on top of ice cream, in frostings, cookies…hehehe…really just about everything. When summer ends and this berry no longer is in season, it’s really almost depressing. I might take up some advice once given to me and buy a whole bunch when on a really good sale and freeze them…
Anyhow! Since summer is still rockin’ with blueberries abound, I happened to have quite a bit left over from the previous week that I needed to use up (because you cannot waste one berry!). I thought about making some more muffins with them but felt a bit muffined out and then I thought about making blueberry banana bread but remembered how that didn’t work so well with strawberries last time.
So since I haven’t made cupcakes in a little while, I figured I would use up the berries this way.
I decided to make just a vanilla cupcake and add the fruit to it – it did cross my mind to puree them but being summer and all, the less work and clean up when it’s warm out the better. Plus, popping the berry as you bite into it to release that sweet flavor is irreplaceable. For the frosting, I used the Pillsbury Purely Simple chocolate frosting mix. You really can’t beat this mix in my opinion since it’s great to have on hand if you ever need to make some quick frosting. I added a couple of ingredients to it to create to my liking, but you don’t have to.
As for how these cupcakes came out?
Incredible! Soft, flavorful, and with the frosting on top, it was hard to have just one or even two at a time. These are a great treat to have either for just yourself when looking for something a little different for dessert, or for that summer party or birthday party and you want to change up the typical vanilla cake option. You can even change out the chocolate frosting for vanilla and they will still taste absolutely fabulous.
- ½ cup butter, softened to room temperature
- 1/3 cup white sugar
- 2 eggs, room temperature
- 2 tsp vanilla bean paste
- ½ cup half and half
- 1 ½ cups white whole wheat flour
- ¼ tsp salt
- 1 ½ tsp baking powder
- 100 grams fresh blueberries
- One package Purely Simple Frosting mix, chocolate or your choice
- 3 tbsp water
- 1 tbsp Smucker’s Triple Berry Fruit Spread with Honey
- 1 tsp vanilla bean paste
Preheat oven to 350 degrees.
Cream together the butter and sugar until well combined. Beat in the eggs one at a time. Add in the vanilla bean and mix until distributed evenly.
Combine the flour, baking powder, and salt into a separate bowl and mix together.
Pour in a part of the flour mixture and mix until just combined. Do not over mix or this will result in a tough cake. Pour in some of the half and half and mix until just combined as well. Alternate between the two until both have been mixed in.
Stir in the blueberries with a spatula to prevent over mixing.
Pour the batter into a prepared muffin pan and place in the oven.
Bake for 15-17 minutes or until just slightly golden on the side of the cupcakes or a toothpick comes out clean.