Best 5 Grammys Blueberry Cupcakes Recipes

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Indulge in a delightful culinary journey with Grammy's Blueberry Cupcakes, a timeless classic that captivates taste buds and evokes fond memories. These delectable cupcakes are characterized by their moist and fluffy vanilla sponge, generously adorned with plump, juicy blueberries that burst with flavor in every bite. The rich, velvety buttercream frosting adds a touch of sweetness and creaminess, perfectly complementing the tartness of the blueberries. This recipe provides step-by-step instructions for creating the perfect cupcake batter, ensuring a tender and airy texture. Additionally, it guides you through the process of making the luscious buttercream frosting, offering tips for achieving a smooth and creamy consistency. Whether you're a seasoned baker or just starting your culinary adventures, Grammy's Blueberry Cupcakes are sure to become a beloved favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY CUPCAKES WITH BLUEBERRY CREAM CHEESE FROSTING



Blueberry Cupcakes with Blueberry Cream Cheese Frosting image

Got a lot of fresh blueberries to use up? Make these gorgeous cupcakes!

Provided by Amber Olsen

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 2h10m

Yield 12

Number Of Ingredients 13

1 pound fresh blueberries
1 ½ cups sifted all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
½ cup unsalted butter, softened
1 cup white sugar
2 eggs
4 tablespoons whole milk
1 teaspoon vanilla extract
½ cup unsalted butter, softened
½ (8 ounce) package cream cheese, softened
½ teaspoon vanilla extract
3 cups powdered sugar, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
  • Place blueberries into a pot and let simmer over medium heat until most of the water has evaporated from the fruit, stirring every few minutes, about 30 minutes total. Remove from heat and let cool, 20 to 30 minutes. Transfer to a blender or food processor and puree.
  • Sift flour, baking powder, and salt together in a bowl.
  • Cream butter in the bowl of an electric stand mixer and add sugar. Beat until light and fluffy. Add eggs, one at a time, until completely mixed. Scrape down the bowl. Mix in 6 tablespoons of blueberry puree, milk, and vanilla extract. Add dry ingredients and mix on low speed until incorporated. Scrape down the bowl and mix on low speed for 1 minute more.
  • Fill the prepared cupcake tin evenly with batter using an ice cream scoop.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and place on a wire rack to cool completely.
  • Beat butter, cream cheese, and vanilla extract together with an electric mixer. Add powdered sugar and mix in 1/4 cup blueberry puree, 1 tablespoon at a time, until frosting is smooth and spreadable. Frost cooled cupcakes.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 65.8 g, Cholesterol 81.9 mg, Fat 19.7 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 12.1 g, Sodium 107.3 mg, Sugar 51.3 g

LEMON-GLAZED BLUEBERRY CUPCAKES



Lemon-Glazed Blueberry Cupcakes image

Glazing these blueberry cupcakes as they bake gives them an interesting crunch!

Provided by TerryWilson

Categories     Desserts     Cakes     Cupcake Recipes

Time 45m

Yield 24

Number Of Ingredients 13

1 ½ cups white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
½ teaspoon vanilla extract
2 ¼ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 cup blueberries
1 cup milk
1 cup powdered sugar
3 tablespoons water
2 teaspoons lemon juice
½ teaspoon lemon zest

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
  • Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth.
  • Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour.
  • Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups.
  • Bake in the preheated oven until tops look dry, about 15 minutes.
  • Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each.
  • Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 28.3 g, Cholesterol 26.5 mg, Fat 4.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 140.7 mg, Sugar 18.8 g

GRAMMY MAE'S BLUEBERRY MUFFINS



Grammy Mae's Blueberry Muffins image

Grammy Mae was a reknown cook. This is her recipe but she didn't always give you all the ingredients that made her's special. I have a speaking suspicion she added a bit of vanilla to this!

Provided by Aroostook

Categories     Quick Breads

Time 25m

Yield 12-18 muffins

Number Of Ingredients 10

1 cup sugar
2 eggs
1/2 cup margarine
2 cups flour
1 dash salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup sweet milk
1 cup blueberries, in
1/4 cup flour

Steps:

  • I have a sneaking suspicion she added vanilla to this as well!
  • Preheat oven to 375 degrees F.
  • Flour berries and set aside.
  • Cream sugar, eggs and margarine until light.
  • Add milk and mix well.
  • Sift flour, salt, cream of tartar and baking powder.
  • Add flour mixture to creamed mixture.
  • Fold in berries last and fill greased muffin tins.
  • Bake 12-15 minutes.

Nutrition Facts : Calories 250, Fat 9.3, SaturatedFat 2, Cholesterol 37.3, Sodium 227.1, Carbohydrate 37.7, Fiber 0.9, Sugar 19.1, Protein 4.3

BLUEBERRY CUPCAKES



Blueberry Cupcakes image

These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h25m

Yield Makes 12 cupcakes

Number Of Ingredients 18

6 tablespoons granulated sugar
1/4 cup dark-brown sugar
1 teaspoon cinnamon
1 2/3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries (1 1/4 cups)
1 1/4 sticks unsalted butter, softened
8 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract
2 2/3 cups confectioners' sugar, sifted
1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)

Steps:

  • Make the topping: Mix together granulated and brown sugars and cinnamon.
  • Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
  • Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
  • Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

LEMON-BLUEBERRY CUPCAKES



Lemon-Blueberry Cupcakes image

The combination of tart lemon and juicy blueberries make great cupcakes even better!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 1/2 cups fresh blueberries
3/4 cup water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
2 eggs
1 package (3 oz) cream cheese, softened
2 1/2 cups powdered sugar
3/4 cup unsalted butter, softened
1 teaspoon grated lemon peel
1/2 teaspoon kosher (coarse) salt
1 1/4 teaspoons vanilla
1 tablespoon milk
1 cup fresh blueberries
Lemon peel, if desired
Fresh mint leaves, if desired

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
  • In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
  • Bake 17 to 23 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries, the lemon peel and mint leaves. Store in airtight container at room temperature.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 22 g, TransFat 0 g

Tips:

  • Use fresh or frozen blueberries for the best flavor and texture.
  • If using frozen blueberries, thaw them completely before adding them to the batter.
  • Do not overmix the batter, as this can result in tough cupcakes.
  • Use a cupcake scoop or spoon to evenly distribute the batter into the cupcake liners.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them.
  • For a creamier frosting, use softened butter and cream cheese.
  • If the frosting is too thick, add a little bit of milk until it reaches the desired consistency.
  • Decorate the cupcakes with sprinkles, edible flowers, or other desired toppings.

Conclusion:

These Grammy's Blueberry Cupcakes are a delightful treat that is perfect for any occasion. With their moist and fluffy texture, bursting blueberries, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them. Whether you are a beginner baker or an experienced pro, this recipe is easy to follow and will produce delicious results. So grab your apron and preheat your oven, and let's get baking!

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