Hey guys. So a few days ago my boyfriend and I went to his new boss’s for dinner and a meet and great. I was tasked with dessert (because he knows I love to bake and never get a chance). I had him ask the boss what type of dessert I should make. The response was blueberry or raspberry cupcakes. Chocolate cupcakes with homemade blueberry buttercream icing it was, then.
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I’d never made either of those and I’m always apprehensive about trying new dessert recipes with new people (You know, the ones that will tell you something is good even if it sucks because they don’t want to be rude). But I winged it and ended up with some delicious dark chocolate cupcakes with homemade blueberry buttercream icing.
I made the cupcakes from my tried and true chocolate cake recipe (see that here ). This recipe makes the most amazing, half-homemade chocolate cake ever. I call it half-homemade because it’s boxed cake mix with a twist.
I got a can of blueberry pie filling from the Kroger (I LOVE the Kroger). I’m sure fresh of frozen real blueberries would work too. You just have to watch it when you add the powdered sugar and milk. Because you don’t want it to turn out like this.
My first attempt at this icing was very runny and NO amount of powdered sugar would have fixed that, so I made a second attempt.
To make this heavenly icing, you start with 2 cups of either salted or unsalted ROOM TEMPURATURE butter. It has to be room temp or it won’t work as well. Get a hand mixer and mix the butter until it is soft and creamy.
Or instead of a hand mixer, you can use THE BEST STANDING MIXER EVER.
Then you want to add your powdered sugar. This works better with sifted powdered sugar, but I have made it with fresh of out the bag powdered sugar too and it works as well. You’re going to want to add the sugar in small increments. It blends better that way.
After that, you can add the vanilla, milk and blueberry filling. Start with the blueberry filling. Mix it well than add milk until the icing is the right consistency. If It gets too runny, add a little more sugar.
This recipe will put icing on 18-24 chocolate cupcakes, depending on how much you use per cupcake.
I used what was left in my can of blueberry pie filling, mixed a little water in it and drizzled it on top of my chocolate cupcakes to make them more aesthetically pleasing. I think it worked well.
This homemade blueberry buttercream icing is just the right amount of sweet and fruity without being overbearing.
That’s it. Go bake something and then comment and tell me how it went. As always, comments are requested and appreciated 🙂
Blueberry Buttercream Icing
A buttercream icing recipe with a sweet and fruity twist
- 2 C unsalted butter (room temp)
- 3-4 C powdered sugar (sifted)
- 1 tsp vanilla extract
- 1-4 Tbs milk
- 2 Tbs blueberry pie filling
- 1. Beat butter on medium to high speed for 2-3 minutes until light and fluffy.
2. Reduce speed and slowly add powdered sugar in 1/4 to 1/2C increments.
3. Scrap sides of bowl to make sure all butter and sugar are mixed.
4. Pour in blueberry pie filling and milk and continue to mix. If it is too thin, add more sugar. If it’s too thick, add milk.
5. Enjoy (or freeze for up to 3 months).
Some of my favorite things
Click the pictures below to view some of my favorite things from this recipe.