Friday, July 27, 2012

Blueberry and Raspberry Buttercream Birthday Cupcakes!

I know, I know, it has been months since I have written a blog...but I am back and have lots of catching up to do! I had to start with my Blueberry and Raspberry Buttercream cupcakes that I made for my friend Heather's birthday party back in June. If you recall, I make have made her a birthday cake the last two years...member these...both yum in the tum!!

Well this year she was having a little get together, so I only found it fitting to make LOTS of cupcakes. When I say lots, I think there were about 60!! (mini and regular). Heather loves fruit and loved the raspberry last year, so this year I decided to make both vanilla and lemon cupcakes (box mix- Pillsbury due to the quantity) but made fresh blueberry and raspberry buttercream icing.

I mixed and matched putting some raspberry on the lemon and some on the vanilla cupcakes and vice versa with the blueberry buttercream. I will say this, be sure to have an icing tip large enough for the blueberry skins to fit through. I had never added blueberries to my buttercream before and the tip kept getting jammed up, but I pryed it open a little and it was perfect. I would think maybe chopping the blueberries in a mini chopper could help. The raspberries went through just fine. Also, in the raspberry butter cream I did add a little raspberry extract. I have to say the blueberry did not have a ton of fruit flavor, so something to think about if I do it again (not sure if there is even blueberry extract out there) However, the buttercream was so tasty, especially with the lemon cupcakes, that it really did not matter!
Overall they were a great success, only a few left as I was leaving the party, so I was happy as was the birthday girl and that is what really matters right!?!

Basic Buttercream Recipe- courtesy of


  • 3 cups confectioners' sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract ( 1 teaspoon of raspberry extract for the raspberry butter cream)
  • 1 to 2 tablespoons whipping cream
  • I added about one carton of blueberries and one of raspberries to each batch of icing I made


In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.


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