Wednesday, May 2, 2012

Blueberry Cupcakes with Sugary Vanilla Frosting



Thank you, Thank you, Thank you!  Thank you for all the wonderful words and congratulations on Monday!  This is such an exciting time in our lives and I am so happy to be sharing with all of you.  I promise I wont become one of those pregnant ladies who can only talk about their growing belly and upcoming baby.  But I will share some of the fun and exciting times with you {if that’s ok!}.


I mentioned on Monday that I made these Blueberry Baseball Cupcakes to celebrate this wonderful occasion.  At first I was just going to make a basic blue cupcake.  But, of course, I wanted to bring it up a notch.  So I added some fresh pureed blueberries to the batter, which added extra color, flavor, and moistness.  As you may know, blueberries don’t omit the deepest blue color.  If you want to pump it up a notch you can always add some blue food coloring.  But I just decided to keep it natural.


I topped the cupcakes with a Sugary Vanilla Frosting.  One of Steve’s favorite types of frosting is the sugary kind you get from those classic bakeries. I figured if Steve likes that frosting so will our little boy.  I’m pretty sure he did, because I know I did!  It really was the perfect topping to this cupcake.  The blueberry cupcake isn’t overly sweet so adding on a frosting that is high on sugar really balanced out the whole cupcake.  


I could’ve just left the cupcakes blue, but I wanted to add a personal touch.  And the perfect touch was a decorative baseball.  They are just basic plastic baseballs I picked up from the cake-decorating store, but I really think they add an extra cute factor!

I hope you enjoy these cupcakes as much as we did!






Blueberry Cupcakes with Sugary Vanilla Frosting
For Printable Recipe, Click here!

Makes: 24 Cupcakes

Blueberry Cupcakes
2 cups Sugar
½ cup (1 stick) Unsalted Butter, at Room Temperature
½ cup Greek Yogurt
2 Eggs
1 cup Milk
1/3 cup Fresh Blueberries, Pureed
1 tbsp. Pure Vanilla Extract
1 tbsp. Cocoa Powder
2 ½ cups Cake Flour
1 tsp. Salt
½ teaspoon Baking Soda
1 teaspoon Baking Powder

Sugary Vanilla Frosting
1 ½ cups (3 sticks) Unsalted Butter, at Room Temperature
5 cups Confectioners Sugar
2 tablespoons Milk
2 teaspoons Pure Vanilla Extract
Pinch Salt

To make the cupcakes, preheat the oven to 350 degrees.  Line 2 cupcake baking pans with baking liners.  Set aside.

Place the sugar, butter, and Greek yogurt in the bowl of a stand mixer and mix until creamy.  Add the eggs, one at a time, mixing thoroughly between each addition. 

In a small bowl combine the pureed blueberries, milk, and vanilla. 

Sift together the cake flour, cocoa powder, salt, baking soda, and baking powder.  With the mixer on low speed, add the flour mixture to the batter in three additions, alternatively with the milk mixture (starting and ending with the flour).  Mix the batter until all the ingredients are fully incorporated and it is smooth. 

Divide the filling among the prepared baking cups, filling about 2/3 of the way up.  Bake the cupcakes until a toothpick inserted into the center of a few cupcakes come out clean, about 25 minutes.  Let the cupcakes cool in the pan for 10 minutes.  Carefully remove the cupcakes and place on a cooling rack to cool completely. 

While the cupcakes are cooling, make the frosting.   Place the butter in the bowl of a stand mixer and beat for 5 minutes until the butter is light and creamy.   Add the confections sugar, milk, vanilla, and salt.  Beat on low speed until the ingredients are incorporated and then increase the speed to medium-high and beat for another 5 minutes.  The frosting will be fluffy and airy.*

To tint the frosting a color, add a couple drops of food coloring to the mixing bowl and beat until the frosting is completely dyed and no white is showing. 

To frost the cupcakes, place the frosting in a piping bag fitted your favorite tip (I used a large open star tip).  Pipe on top of each cupcake in a circular motion, starting in the center of the cupcake.  Serve and enjoy!

*It’s best to make this frosting right before you need it.  It tends to get hard fast because of the high sugar content. 

These last up to 3 days in a sealed container.

Frosting recipe from Sweetapolita

19 comments:

  1. I LOVE the bright blue frosting! such a gorgeous color! congrats again on the baby boy :) :) yay!!

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  2. http://goo.gl/XVyJw

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  3. These cupcakes are precious, Krissy! Your little man will be so lucky to have such a talented baking mama!

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  4. SO CUTE :)
    Blue and baseball for a baby boy!

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  5. Congrats on your little man! Gorgeous cupcakes; love the frosting!

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  6. These are so cute! I think your baby is going to have a sweet tooth ;)

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  7. How cute?! I love blueberries, so I will definitely give these cupcakes a try. 

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  8. Wonderful looking cupcakes and those mini baseballs are the cutest!

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  9. What a yummy cupcake! I need to try blueberry. So pretty too!

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  10. These are so cute, and HUGE congratulations to you!! I can't wait to read along on your journey, I'm sure you'll be unable to resist talking about it way more than you think :)

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  11. StephsbitebybiteMay 3, 2012 at 10:24 AM

    So cute! And congratulations again!!

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  12. These are perfect boy cupcakes.  Love the blue frosting and the baseballs.... my boys would love them!  Congratulations!!!!

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  13. Awww, the little baseballs! Adorable :) Love the flavor too, these look fantastic :)

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  14. These look absolutely gorgeous!
    Can't wait to try them!!!

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  15. So you list yogurt in the ingredients but you mention sour cream in the directions. Which one did you use ?
    Also you didn't say how much cider vinegar to use. I had to guess and it didn't turn out very well : (

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  16. Ah!  So Sorry!  It''s supposed to be Greek Yogurt.  I actually removed the Apple Cider Vinegar.  I didn't like the taste that it added.  I'm sorry I forgot to take it out of the directions.  I'll make those changes now. 

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  17. Hi Krissy, What a beautiful blog!!!
    Want to make those cupcakes for my daughter birthday party.
    Is it possible to frost and refrigerate the cupcake 3-4 hours before serving, without it break down/damaged?

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