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Delicious Blueberry Cupcakes Recipe with Blueberry Icing and Cream Cheese Filling

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delicious blueberry cupcakes recipe with blueberry icing and cream cheese filling 5d8b367844414 - Delicious Blueberry Cupcakes Recipe with Blueberry Icing and Cream Cheese Filling

Nothing is better in summer than Delicious Blueberry Cupcakes recipe with Blueberry Icing and Cream Cheese Filling.

The perfect summertime treat for your family!

Nothing is better in summer than Delicious Blueberry Cupcakes recipe with Blueberry Icing and Cream Cheese Filling.

This quick and easy recipe is full of bursting blueberries, filled with smooth cream cheese filling and topped off with a not-too-sweet blueberry cream cheese icing.

I love making this recipe for my family once the kids have gone to bed and the cool night air comes through the house so I’m not over heating the house while baking these delicious blueberry cupcakes recipe!

If you are looking for more cupcake recipes, why not try one of these?

Printable recipe is available at the bottom of this post.

Blueberry Cupcakes recipe with Blueberry Icing and Cream Cheese Filling

Cupcake Recipe
1/2 cup butter, softened
2/3 cup white sugar
2 large eggs
2 tspn vanilla extract
1 2/3 cups all purpose flour
1/2 tspn baking soda
1 tspn baking powder
1/2 tspn salt
3/4 cup sour cream
1 1/2 cup blueberries, washed and dried

Blueberry Filling (if you have none available!)
1/2 cup blueberries
1 tbspn water
1/2 cup white sugar
2 tspn cornstarch plus 1 tbspn water

Icing
3/4 cup butter, softened
8 ounces cream cheese, room temperature
1 tspn vanilla extract
3 cups confectioners’ sugar
1/4 cup blueberry filling/jam

Directions

Preheat oven to 375 degrees and line your muffin tin with the cups.

Sift together the dry ingredients, flour, baking soda, baking powder and salt and set aside.

In a mixer on medium speed add the butter and white sugar.

Mix until smooth.

Add in the eggs one at a time followed by the vanilla.

Reduce speed to low and add in the sour cream and flour mixture in three additions (take turns adding 1/3 each time).

Fold in the blueberries by hand to keep them from breaking.

Bake for 20 minutes or until a toothpick comes out clean and the tops are a light golden.

Cool for five minutes in the muffin tin, then remove them to a wire rack to finish cooling.

Make the icing. 

Mix together the butter and cream cheese on medium-high speed until it’s fluffy.

Add the vanilla and confectioners’ sugar in 1/3 cups at a time.

Allow each cup to incorporate fully before you add the next 3/4 cup.  Set aside 3/4 cup for the cupcake filling.

If you do not have your own blueberry jam it’s easy to make a replica!

It won’t be as sweet as most jams, but I prefer it this way and brings the flavors of the cupcake together.

Add your blueberries, water and sugar to a small pot and cook on high until it is boiling.

Remove from the heat.

Mix together the cornstarch and water with a fork and slowly pour it into the pot of blueberries.

Stir until it becomes thick.

Fill the sink or a large bowl with water and place the bottom of the pot in the cold water to bring it to a colder temperature.

Mix the filling fast so that you break up all the blueberries in the process.

You can also use a potato masher.

Remove the middle of the cupcakes. 

If you don’t have a tool to do this you can always push down the middle with a kitchen utensil that has a round handle.

Fill a piping bag with the cream cheese icing and fill each cupcake center with it.

Now that your icing is finished and your blueberry filling is cool add a big scoop, about 1/4 cup, to the center of the bowl.

Do not mix!

Now scoop it all into another piping bag.

Starting from the outside of the cupcakes start piping the icing onto these amazing desserts!

Keep refrigerated for up to three days.

Best if removed from the fridge for at least 30 minutes before you enjoy them!

But really, the best way to enjoy these is right after they are finished being made.

Enjoy!

Delicious Blueberry Cupcakes recipe with Blueberry Icing and Cream Cheese Filling

  1. Cupcake Recipe
  2. 1/2 cup butter, softened
  3. 2/3 cup white sugar
  4. 2 large eggs
  5. 2 tspn vanilla extract
  6. 1 2/3 cups all purpose flour
  7. 1/2 tspn baking soda
  8. 1 tspn baking powder
  9. 1/2 tspn salt
  10. 3/4 cup sour cream
  11. 1 1/2 cup blueberries, washed and dried
  12. Blueberry Filling (if you have none available!)
  13. 1/2 cup blueberries
  14. 1 tbspn water
  15. 1/2 cup white sugar
  16. 2 tspn cornstarch plus 1 tbspn water
  17. Icing
  18. 3/4 cup butter, softened
  19. 8 ounces cream cheese, room temperature
  20. 1 tspn vanilla extract
  21. 3 cups confectioners’ sugar
  22. 1/4 cup blueberry filling/jam

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Breads/Soups/Salads

Potato and Cheddar Vegetable Soup Recipe

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potato and cheddar vegetable soup recipe 5d8b32eee1f97 - Potato and Cheddar Vegetable Soup Recipe

Now that Fall is in the air and the days are getting cooler, Potato and Cheddar Vegetable Soup Recipe makes it’s way onto the weekly menu.

I love simple and flavorful soups and this hearty potato and cheddar vegetable soup recipe is just that.

Loaded with fresh veggies and cheddar cheese, this vegetable soup can be ready to serve in about 30 minutes.

What I love most about this soup is if you don’t have a certain vegetable, substitute for whatever you have in the fridge.

Peppers could be added, spinach and kale as well. This is the recipe that we love, and the boys will actually eat.

Serve with fresh bread and sharp cheddar (or even a jalapeno jack).

Potato and Cheddar Vegetable Soup Recipe

Freeze whatever leftovers you have and save them for another night.

This soup freezes really well and only needs reheating to enjoy.

Keep warm this Fall with this healthy potato and cheddar vegetable soup.

What you will need:

  • 2 large russet potatoes; peeled and quartered
  • 2 large carrots; cut into 1 inch chunks
  • 3 stalks of celery; diced
  • 1 1/2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 large onion; chopped
  • 1 1/2 tsp pepper
  • 2 tsp. salt
  • 1 tsp. thyme
  • 1 vegetable bouillon cube *or chicken
  • 2 cups shredded cheddar cheese
  • 8 cups water

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Breads/Soups/Salads

Smokey Ham and Lentil Pasta Salad

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smokey ham and lentil pasta salad 5d8b3444558bd - Smokey Ham and Lentil Pasta Salad

A lentil pasta salad may not seem like it should be a staple in your house but trust me when I say it should be.

With smokey ham and three different types of vegetables lentil pasta salad is a healthy side or main dish.

Kids and adults will enjoy it.

Smokey Ham and Lentil Pasta salad is also a great pick for your next potluck.

Just increase the amount of the ingredients as needed.

There is mayonnaise in the dish so it will need to be kept chilled but since it can be served cold it is still a good option for summer picnics.

Smokey Ham And Lentil Pasta Salad Recipe

Serves 8-10

Ingredients

  • 8oz penne pasta, cooked & drained
  • 1/2 lb lentils
  • 1/2 lb ham steak, cubed
  • 1 small broccoli crown, chopped
  • 1 small red pepper, diced
  • 1/2 cup frozen peas, thawed
  • 1/2 cup Italian Dressing
  • 2/3 cup Mayonnaise
  • Salt & Pepper

Instructions

To prepare the lentils, soak them for 10 minutes (even though the bag says no soaking required).

It will speed up the cooking process.

Remove any that float to the surface, these are more than likely dried up and do not need to be in your finished dish.

Drain the water and start fresh cooking per the bag instructions.

Add a few cubes of ham to the lentils while they cook.

When the lentils are fork tender (be careful not to over cook or they will be mushy), remove from heat and set aside to cool.

In a large bowl- add the dressing and mayonnaise.

Mix well.

Add the pasta, chopped broccoli, diced red pepper, peas, cubed ham and cold lentils.

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Breads/Soups/Salads

Super Moist Apple Butter Banana Bread with Printable Recipe

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super moist apple butter banana bread with printable recipe 5d8b345804a8a - Super Moist Apple Butter Banana Bread with Printable Recipe

Super Moist Apple Butter Banana Bread with Printable Recipe

I’m not a pro in the kitchen, not even close.

With a  family of 4 to feed I am there what seems like constantly.

I love banana bread and thought I could elevate it by adding Musselman’s Apple Butter to the mix.

Adding Musselman’s Apple Butter to banana bread made the loaf super moist. It is a new staple in our house.

Ingredients:

1 c. Brown Sugar

1/2 c. Musselman’s Apple Butter

2 eggs

1 1/2 c. Mashed Banana

4 T. Milk

2 c. All Purpose Flour

2 t. Baking Powder

1 t. Vanilla

Additional Musselman’s Apple Butter for topping

Directions:

Mix Sugar and Apple Butter.

Add one egg at a time and beat well.

Add Mashed Banana and Milk and Blend

Mix together Flour and Baking Powder in a separate bowl.

Add to the other mixture and blend.

Add Vanilla and blend.

Batter will be thick.

Pour into greased bunt or bread pan.

Bake at 350 degrees for 25-30 minutes.

Once cooled remove from pan and drizzle with melted Apple Butter.

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