These blueberry beach themed cupcakes have a delicious flavor and are topped with a cream cheese frosting. I am craving one as I write this! They are definitely a treat, but hey, everything in moderation, right? We topped the blue frosting with coarse brown sugar and it looked just like a beach! The kids were all so excited to make them… and eat them!
The kids especially loved helping to make them. Whenever I’m in the kitchen, my kids are begging to help me. I have a love/hate relationship with this as I have a system when I’m cooking or cleaning, and for whatever reason, I have a hard time getting myself to enjoy having their “help.” Designated cooking times seem to help everyone get what they need. Brooke is amazing at cooking with the kids, so I leave it to her on preschool days.
Delicious Blueberry Beach Themed Cupcakes
1 1/4 sticks unsalted butter
1 cup cream cheese
1/2 teaspoon pure vanilla extract
2 2/3 cups confectioners’ sugar
¼ cup coarse brown sugar
1 2/3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries (1 1/4 cups)
Preheat oven to 375 degrees.
Line cups of a standard muffin tin with baking cups.
Sift together flour, baking soda, baking powder, and salt.
Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes.
Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of the bowl.
Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour.
Fold in blueberries.
Divide batter among baking cups.
Bake until golden, 20 to 21 minutes.
Remove cupcakes from tin, and let cool completely on a wire rack.
Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla, blue food coloring, and confectioners’ sugar. Raise speed to medium-high, and beat 1 minute. Snip off a 3/4- inch opening in of bag, and pipe swirled mounds of icing on top of each cupcake. Top with coarse brown sugar.
Makes 12 cupcakes
This recipe was adapted from Martha Stewart.
Instead of using food coloring, you could color the frosting with blueberry jam or just the blueberries themselves! I also think it would be really cute to add little umbrellas to the tops of them. Enjoy- As you can see, my kids certainly did!