The Best Buttery Blueberry Cupcakes
Servings Prep Time
18cupcakes 30minutes
Cook Time
20minutes
Servings Prep Time
18cupcakes 30minutes
Cook Time
20minutes
Ingredients
For the cupcakes
For the icing
Instructions
For the cupcakes
  1. Preheat the oven to 350 degrees.
  2. Sift the flour, baking soda, baking powder, and salt together. Take out 1 tablespoon of the dry mix and toss the blueberries in it in a bowl. This prevents them from sinking.
  3. In a separate bowl or the bowl of a standing mixer, cream together the sugar and butter.
  4. Add the eggs, one at a time, and then add the coconut milk.
  5. Gradually, add the dry ingredients into the wet. Mix together until just combined and fold the blueberries in.
  6. Scoop the batter into lined muffin tins, about 2/3 full. Bake for 18-22 minutes, or until a cake tester or toothpick comes out clean. Cool on a wire rack fully before frosting.
For the icing
  1. Add the blueberries into a saucepan over medium heat. Heat until the berries start to burst and sizzle, cover and turn the heat to low. Let this cook down for 10 minutes before removing from the heat and cooling.
  2. Make sure the blueberry reduction is cool before making the icing.
  3. Add the butter and powdered sugar into a bowl or the bowl of a standing mixture. Beat until creamy.
  4. Add the vanilla and the blueberry reduction and whip until fluffy.
  5. Using a piping bag or spatula, ice the cupcakes. Optional – top with sprinkles of choice.
Recipe Notes

Allie McDonald is the founder, content creator and recipe developer behind Miss Allie’s Kitchen. When she isn’t snapping away snazzy pictures of her drool-worthy healthy creations, you can find her planning the next addition to her cowgirl boot collection.