Spruce up the sweets table with these vanilla cupcakes with homemade blueberry buttercream frosting. Perfect for both adults and kids alike, your crowd with come clamouring for this decadent yet delicious treat anytime of day.
These cupcakes are possible to have anytime of the year, even in our off season, thanks to warmer climates like Chile.
This recipe is kindly provided by Fruits from Chile, courtesy of the U.S. Highbush Blueberry Council.
- 3/4 cups fresh Chilean blueberries
- 1/4 cup water
- 2 tablespoons granulated sugar
- 6 tablespoons butter, softened
- 3 cups confectioner’s sugar, sifted
- 2 tablespoons heavy cream
- approximately 6 drops red food colouring, if desired
- batch of 12 vanilla cupcakes, cooled to room temp
- Place blueberries, water and granulated sugar in a small saucepan. Simmer for 6 to 8 minutes, stirring regularly. As the blueberries warm and soften, smash them with the back of a spoon while they cook. After cooking, strain the blueberry sauce through a fine-mesh sieve, again using the back of a spoon to pulverize the sauce and push it through the strainer.
- Transfer strained blueberry sauce to a lidded container and cool in the refrigerator until thoroughly chilled. (You can make this sauce and store it in the fridge up for to two days before you make the frosting.)
- In a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, blend butter and confectioner’s sugar. Slowly drizzle in cream, then add 2 tablespoons of blueberry syrup. (Save any remaining syrup to use on your morning oatmeal). Finally add red food colouring, one drop at a time, until desired colour is reached.
- Top cupcakes with blueberry frosting. We suggest using up to 1/4 cup fresh Chilean blueberries to garnish the cupcakes, if desired.