Blueberry Cupcakes

You all know how terrible I am about posting the cupcakes I make, but I've made these twice now, so I thought I should post the recipe. Today, you will see these cupcakes, but when you make them, I promise that you will never be able to have another berry frosting again. It's that good.

Blueberry Cupcakes
Makes 12

•  1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 pinch salt
• 8 tablespoons butter, softened (1 stick)
• 1 cup white sugar
• 3 eggs 
• 2/3 cup milk
• 1 teaspoon vanilla extract 

1. Preheat the oven to 375 degrees Fahrenheit. Line a standard muffin tin with 12 cupcake liners. Combine flour, baking soda, and salt in a bowl, set aside.
2. Beat the butter and sugar in an electric mixer until thoroughly combined. Add the eggs and vanilla, until it has thickened slightly and is slightly yellow. Slowly mix in the flour mixture and milk, alternating until completely mixed.
3. Divide the cupcake batter evenly between liners. Bake until a toothpick comes out clean, or 15-20 minutes. Let them cool in the pan for 2 minutes, then transfer to a cooling rack until they are ready to frost.
   
   Blueberry Buttercream Frosting
   frosts 12 cupcakes

• 1 cup butter, softened
• 3 1/2 cups confectioners' sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt 
•  2 cups frozen blueberries, thawed (you can also make this with frozen mixed fruit.

1. In a bowl combine butter, sugar, and salt. Beat till blended.
   Add the milk, blueberries, and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy. 
2. Whisk together all ingredients until the consistency of whipped cream.

 Now before you make fun of me for saying to use thawed frozen blueberries, I'll tell you why:
First, They are going to have more color. (Don't ask why, they just do) Second, they'll have a little extra sugar, which makes the frosting really good. Third, they have more juice, which makes the frosting thinner, but then you whip it up and it has a much better texture.



Enjoy!