Robynnes Blueberry Pie Cupcakes Recipes

Steps:

• 1. Prepare cake as directed. Mix in butter and blueberry extracts. Add fresh blueberries, and mix by hand gently.
• 2. Fill lined cupcake liners 3/4 full with blueberry cake batter. Bake as directed. Allow to cool completely.
• 3. Add all of the frosting ingredients to a large bowl and mix until fluffy. I recommend you adding the extracts a little at a time, to achieve your desired flavor preference.
• 4. Frost cupcakes. Dab the pie filling on top and finish with a fresh blueberry.

Steps:

• 1. CRUST Line standard muffin tins with paper liners. Mix graham cracker crumbs with melted butter and mix together thoroughly, either using a food processor or crush with mallet in large ziplock bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of graham cracker crumbs in each cupcake liner and press down, forming a compact crust. Bake for 4-6 minutes until the crust turns a slight golden brown.
• 2. CAKE & FILLING Prepare cake mix as directed. Stir in extracts until well incorporated. Fill cupcakes liners 1/2 full with cake batter. Add 1 teaspoon of pie filling on top of batter, then finish filling cupcakes about 3/4. Be careful not to overfill. Bake as directed. Cool completely.
• 3. FROSTING Add whipping cream to a large chilled bowl. Using a mixer, begin whipping the cream, increasing the speed as the cream thickens. Gradually mix in the pudding mix, extracts and powdered sugar. Whip until stiff peaks form. I recommend you adding the extracts a little at a time, to achieve your desired flavor preference.
• 4. GARNISH (optional) I sprinkled a mixture of cinnamon and powered sugar, a dab of pie filling (no fruit) on top of frosting and finished with a fresh blueberry. Enjoy!

Steps:

• Make the topping: Mix together granulated and brown sugars and cinnamon.
• Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. 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 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. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
• Make the icing: 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 and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
• Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
• Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.