BLUEBERRIES CUPCAKES RECIPES
CARROT BLUEBERRY CUPCAKES RECIPE: HOW TO MAKE IT
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield 16 cupcakes.
Number Of Ingredients 20
Steps:
- In a small bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 44g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
MISSY'S LEMON AND BLUEBERRY CUPCAKES RECIPE | REE DRUMM…
Provided by Ree Drummond : Food Network
Categories dessert
Total Time 40 minutes
Cook Time 20 minutes
Yield 12 cupcakes
Number Of Ingredients 19
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.
More about "blueberries cupcakes recipes"
CARROT BLUEBERRY CUPCAKES RECIPE: HOW TO MAKE IT
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Calories 294 calories per serving
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Calories 294 calories per serving
- In a small bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
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MISSY'S LEMON AND BLUEBERRY CUPCAKES RECIPE - FOOD NETW…
From foodnetwork.com
Reviews 4.2
Total Time 40 minutes
Category dessert
Reviews 4.2
Total Time 40 minutes
Category dessert
- 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.
See details
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