Blueberry Almond Cupcakes with Blueberry Buttercream Frosting
The blueberry almond cupcakes were a hit with all of my tasters. They loved that it was rich, that a strong blueberry flavor came through, and they loved the surprise inside.
Before you begin making the blueberry almond cupcakes, you'll need two things:
Blueberry almond custardassuming you want to fill them, which I highly recommend. Check out my blueberry almond custard recipe.
Blueberry syrup. You'll need the syrup for both the cupcakes and frosting. Smash up 11oz of blueberries either by hand or in a food processor or blender. In a heavy-bottomed potbring the blueberries and 1/2 C sugar to a boil. Reduce heat and let simmer for about 15 minutes.
For the cupcakes
1Calmond flour
1Call-purpose flour
1 1/2tbaking powder
1/2tbaking soda
3/4Cbutter
2/3Csugar
2large eggs
2/3Cplain yogurt
2/3Cblueberry syrup
For the Blueberry Buttercream Frosting*
3Cconfectioners' sugarsifted (add more until it reaches your preferred consistency)
1Cbutterroom temperature
2teaspoonsvanilla extract
1tablespoonheavy whipping cream
3Tblueberry syrupor 6 T if you want all blueberry instead of half
Whisk almond flour, all-purpose flour, baking powder, and baking soda in a bowl.
Beat butter and sugar in a large bowl until light and fluffy.
Beat in eggs and yogurt.
Alternately fold in the flour mixture and blueberry syrup in three additions, beginning and ending with the flour.
Fill cupcake liners 3/4 full.
Bake at 350 F for about 25 minutes or until toothpick comes out clean.
After cupcakes cool, using a small paring knife, cut a cone out of the cupcake, fill with custard, and replace the top.
For the Blueberry Buttercream Frosting
Mix together sugar and butter until they are blended and creamy.
Add vanilla bean extract and milk and continue to beat for another minute. If desired, add more confectioners' sugar to make it stiffer.
Put half the frosting in a separate bowl and stir the blueberry syrup into it (or you can put the blueberry syrup in all of it if you prefer).
Line half of a piping bag with the blueberry frosting and half with the vanilla and pipe away!
For added fun, top each cupcake with some almond slivers, blueberries, and sprinkles.
Notes
*When I frosted the blueberry almond cupcakes, I used half blueberry buttercream and half plain vanilla buttercream to make the swirl that you see in the photo at the top of this post. You could also opt to make the frosting all blueberry buttercream.