I went to Costco a week ago. And man did I get a lot of stuff. It's just my husband and I, so we don't need a lot of stuff. But I can't pass up those good deals. I can get 24 rolls of paper towels for the same price of 4. I can get a large jar of almond butter for the same price of one tiny one. Now come on, how could I possibly pass that up? I can't! All I know is that when I come back from a Costco trip I have much more stuff than I have room. I always end up rearranging my fridge and pantry to fit everything. And finding new places to put things - Like paper towels on top of my washer and dryer.
We'll on my last trip I came back with a huge tub of blueberries. It's pretty common for blueberries to be overpriced almost everywhere in the country. They cost just so much for that small little basket. So when I go to Costco and see this huge tub that's 20 times the amount you normally get for the same price, I must buy it!
So now I have so many blueberries to eat and make yummy treats with. One of the first things I made were these blueberry cupcakes. I wanted to make something simple and delicious. Something that really lets the blueberries shine. And these cupcakes were the perfect choice!
These cupcakes are made up of a white batter with blueberries scattered throughout, and topped with a satiny, smooth Swiss Meringue Buttercream. I have actually made this batter in cake form and I loved it. So I knew it would work perfect in cupcake form as well. It's fluffy in texture, yet dense enough to hold the blueberries. And the buttercream adds the perfect buttery, sugary topping.
I also think this base batter could be a great starting off point to many fruit cupcakes. Add apples, peaches, blackberries, and much more to the white batter and you've got a great cupcake! Enjoy :)
For Printable Recipe, Click here!
For Printable Recipe, Click here!
Makes: About 24 cupcakes
2 cups All Purpose Flour
2 tsp. Baking Powder
1 tsp. Salt
1 cup Blueberries (Fresh is preferred, but you can use frozen as well)
½ cup Greek Yogurt
½ cup Milk
2 tsp. Pure Vanilla Extract
1 cup (2 sticks) Unsalted Butter, at Room Temperature
1 ½ Cups Sugar
Swiss Meringue Buttercream
5 large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
2 cups (4 sticks) Unsalted Butter, at Room Temperature
1 tsp. Pure Vanilla Extract
To make the cupcakes, preheat oven to 350 degrees F. Place cupcake liners in 2 cupcake pans.
In a medium bowl, sift together the flour, baking powder, and salt. In a small bowl, combine the milk, greek yogurt, and vanilla extract.
In the bowl of a stand mixer, cream the butter and sugar until fluffy. Beat in the eggs one at a time until fully incorporated. Add the flour mixture alternately with the milk mixture, starting and ending with the flour mixture. Beat until combined.
Gently fold in the blueberries. Using an ice cream scoop, evenly divide the batter between each cupcake liner. Place in the oven and bake until a toothpick inserted into the center of a couple cupcakes comes out clean, about 20 minutes. Cool cupcakes in pans for about 5 minutes and then remove and place on a cooling rack to cool completely.
While cupcakes are cooling, make the frosting. Whisk together the egg whites, sugar and salt in a large heatproof bowl; I used the bowl of my stand mixer. Over a pot of simmering water heat the mixture, whisking constantly, until the sugar has dissolved (the mixture will read 160 degrees F on a thermometer).
Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
Reduce the speed to medium and slowly add the butter, 2 tablespoons at a time. Once all the butter is incorporated, beat the frosting until it is thick and smooth, about 5-10 minutes. Stir in the vanilla extract and mix until incorporated.
Frost the cupcakes as desired and serve. Enjoy :)!