I love to bake in the fall, everything just seems to taste better with the chill in the air. I love blueberries and my kids always want cupcakes, so this deliciously sweet treat is a big hit in my house!
1/2 cups butter, room temp
2 egg whites, room temp
2 eggs, room temp
2 cups all- purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk
1 1/2 cups sugar
1 tsp vanilla
-Preheat oven to 350 degrees. Line cupcakes tins with paper liners.
-Whisk flour, baking powder,salt, and baking soda in a medium bowl.
-In another bowl, beat butter on medium-high for 30 seconds.
-Add sugar and vanilla to the butter, beat until combined.
-Add egg whites and eggs, one at a time, beating well after each one is added.
-Alternate the flour and buttermilk mixture, beating on low speed until everything is mixed together.
-Scoop the batter into the lined cupcake tins until they are 2/3 rds filled.
-Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.
-Remove from oven and allow to cool for 10 minutes.
-Remove from cupcake tray and place on wire racks allowing to cool completely.
-Using a small spoon or a cupcake scoop make a small hole in the center of each cupcake. Don’t make the hole completely through the cupcake bottom
-Fill the hole in the cupcake to the top of the baked and cooled cupcake with the blueberry filling.
1 can of Blueberry pie filling
Now for my kids favorite part, the Frosting!
1 cup soft unsalted butter
4 + cups powder sugar
4 tbsp heavy whipping cream
-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn’t cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
– Add more powder sugar 1/2 C at a time…. mix well.
-Test to make sure that the frosting can make and hold a stiff peak.
-If ready scoop the frosting into a pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the #15 tip.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.