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Day 248 – Blueberry Cupcakes with Honey Buttercream

5 Apr

The start of the weekend always deserves a special something, don’t you think?  And these Blueberry Cupcakes with Honey Buttercream (recipe below from Always with Butter) look just brunch-y enough!

Blueberry-Cupcake     Mini-Blueberry-Cupcake

The cupcakes are dense, soft and squishy. By themselves are a little on the plain side. Not too sweet, not too tart. When you get a bite with the blueberry, it’s almost like a blueberry muffin. But it’s missing that kick of spice or sugar.


The frosting is very thick, but easy to pipe (it just takes a little extra arm strength). It has a surprisingly strong honey flavor. It’s sweet. Especially with the honey. Quite sweet. But a legitimate honey buttercream. No doubt about it.

Blueberry-Honey-Cupcake     Mini-Blueberry-Honey-Cupcak

Together it almost tastes like a frosted muffin. You get a little tart from the berries and the preserves, a lot of sweetness and honey from the frosting and the cupcake serves as a simple palate for the others. It works better as a whole than it does in parts!

Blueberry-Honey-top     Mini-Blueberry-Honey-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4.5
  • TOTAL: 19


Blueberry Cupcakes with Honey Buttercream (recipe from Always with Butter)

Blueberry Cupcakes:

  • 3 1/4 cups flour
  • 1 1/4 cups sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 6 tbsp butter, melted
  • 1/4 cup canola oil
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup milk
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 2 cups fresh blueberries, frozen

Honey Buttercream:

  • 1 1/2 sticks butter, softened
  • 1/3 cup honey
  • 4-5 cups powdered sugar
  • dash of milk
  • 1 jar of blueberry preserves

For directions visit Always with Butter.

*Tomorrow: Tiramisu Cupcakes*

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