Robynnes Blueberry Pie Cupcakes Recipes

MISSY'S LEMON AND BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
• Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
• For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.

BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

SWEET POTATO BLUEBERRY PIE CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
• Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy. Add the brown sugar and salt, and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
• Add the eggs one at a time, beating after each addition before adding the next. Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes.
• Sift together the cake flour, baking powder, baking soda and cinnamon in a medium bowl and set aside. Mix together the milk, sweet potatoes, orange juice and vanilla in a separate bowl. Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in. Add one-third of the milk mixture and beat just until blended in. Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used. Scrape down the sides of the bowl occasionally for even mixing.
• Toss the blueberries together with the raw sugar in a small bowl.
• Scoop up the batter into the cupcake liners and lay 2 to 3 sugared blueberries on each cupcake. Bake until an inserted toothpick comes out clean, about 22 minutes. Let cool completely before frosting.
• For the blueberry filling: Put the blueberries, cornstarch, granulated sugar, raw sugar, cinnamon, orange zest and 2 tablespoons water into a saucepan and set over medium heat. Bring to a boil and simmer until reduced to a jam-like consistency, about 10 minutes.
• For the chantilly cream: Using an electric mixer, whip the cream on high in a cold bowl; add the confectioners' sugar and vanilla bean seeds and whip until fluffy.
• Use a corer to remove the center of each cupcake and insert some blueberry filling. Cover each cupcake with the chantilly cream.

BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350. Insert liners into a medium cupcake pan.
• With an electric mixer on medium speed, cream the butter and sugar in a large bowl until fluffy, about 3-5 minute Add the eggs to the creamed mixture and beat well.
• In a separate bowl sift together the flour, baking powder and salt.
• Beat portions of the dry ingredients into the creamed mixture alternating with the milk. Mix for 3 minute With a spatula, fold in the vanilla and blueberries.
• Fill cupcake liners one-half to three-quarters full with batter. Bake 20-25 minute.

GRAMMY'S BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
• Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
• Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.

ONE BOWL BLUEBERRY CUPCAKES

Steps:

• Preheat oven to 375F and line 2 large muffin tins with cupcake paper liners.
• In a large bowl, add the melted butter, sugar, lemon zest, yogurt and eggs and whisk until smooth.
• Whisk in the baking powder, baking soda, and salt until fully combined, then lightly fold in the flour and blueberries.
• Batter will be thick. Using a large icecream scoop, divide the batter between the prepared muffin cups.
• If you like a crunchy top, sprinkle each cupcake with 1 teaspoon turbinado sugar prior to baking.
• Bake for 25 - 30 minutes, or until tops are golden and a tester inserted into the centre comes out clean. Let cool in the pan for 10 minutes, then remove and cool on a rack.