Wednesday, February 19, 2014

Blueberry Cupcakes with Cinnamon Buttercream Frosting

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Not too long ago we had a pot-luck breakfast at work.
I was asked to bring cupcakes.
Wonder why :)

I decided that if you add fruit, then it's totally acceptable to eat a cupcake for breakfast.
My co-workers must have agreed because they were all gone in about 5 minutes.




















Blueberry Cupcakes
with Cinnamon Buttercream Frosting

1 pkg. white cake mix
1 cup buttermilk
4 eggs
1/3 cup canola oil
8 oz. package frozen blueberries, rinsed and drained
fresh blueberries for garnish if desired

Preheat oven to 350 degrees.
Place cupcake liners into cupcake pan.
In a large mixing bowl combine cake mix, eggs, buttermilk and canola oil with an electric mixer.
Beat for 2 minutes; occasionally scraping the sides of the bowl.
Fold in blueberries
Using a large cookie scoop, drop batter into liners.
Bake for 18-20 minutes or until toothpick inserted comes out clean.
Place cupcakes on a wire rack to cool.

Cinnamon Buttercream Frosting:

2 sticks unsalted butter, softened
4-5 cups powdered sugar
1 tsp. vanilla
1 tsp. ground cinnamon
1-2 T heavy cream or milk

In the bowl of an electric mixer, cream together the butter, powdered sugar and vanilla for 2-3 minutes on med-high speed.  Lower the speed and add the cinnamon and milk. Beat for another 3-5 minutes until light and fluffy. Frost cooled cupcakes.  Top with a fresh blueberry.
 
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3 comments:

  1. These are definitely breakfast, blueberry "muffins" with compound butter topping :)

    ReplyDelete
  2. Thanks for linking up! These look fantastic! Pinning!

    ReplyDelete