Deconstructed Blueberry Pie Cupcakes
I’ve been trying to decorate our new house for over a month now but for some reason I’ve had an extreme case of lack of inspiration. So finally I penciled in an afternoon to go shopping this past weekend. Now you know when you’re not looking for stuff you find all sorts of interesting oh-my-gosh I have to have these now items but when you actually go looking for afore said items they are no where to be found? That’s exactly what happened. Needless to say four hours, three stores and a thunderstorm with no umbrella later, all that was produced were three very tired, very cranky children and a very frustrated, cranky mommy armed with a trunk full of random oddities.
When I finally came to my senses a day or so later I scoured the internet for some actual inspiration for my living room and returned all the impulse buys I had succumbed to previously. I am now happy to say that I have three new gorgeous purple mixing bowls, a large purple cutting board, a new purple knife, and a 70% decorated living room. It’s progress people. Ok and the purple kitchen stuff had nothing to do with decorating but they were purple, I had to buy them.
I celebrated my partially decorated home and new purple bowls with these cupcakes. Moist vanilla-almond cupcakes with whipped cream cheese frosting and blueberry pie filling topping. They are something reminiscent of a blueberry almond cheesecake tart just deconstructed and made in cupcake form (because cupcakes are easier than a tart after work!).
If you’ve followed my last few cupcake posts you may have noticed that I’ve been tweaking my vanilla cupcake recipe each time. I’ve been slowly trying to create a slightly more moist vanilla cupcake without losing the texture and flavor of the originals that I love. I think this may be the one! This version has almond flavoring but that can be swapped out for vanilla bean paste for other recipes. The whipped cream cheese frosting is heavenly, its lighter than a traditional cream cheese icing but still has the flavor and holds up surprisingly well to piping-more so than the traditional. The blueberry pie filling is a delicious blend of tangy and sweet and spicy and pairs beautifully with the creamy frosting and almond flavor from the cupcakes.
Deconstructed Blueberry Pie Cupcakes
Cupcake adapted from Ina Garten
Yields approximately 16 cupcakes
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (stick and a half) unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup buttermilk, at room temperature
8 ounces cream cheese, softened
3/4 cup confectioners sugar
1 teaspoon vanilla
1 1/2 cups whipping cream
1 pint of fresh or frozen blueberries
1/3 cup water
2/3 cup sugar
1 tablespoon lemon juice
zest of half a lemon
dash of cinnamon
dash of nutmeg
1 1/2 tablespoons corn starch
1. Preheat oven to 325 degrees (F). Line 2 muffin tins with liners and set aside.
To make the blueberry topping: In a medium saucepan combine blueberries, water, sugar, lemon juice, lemon zest, cinnamon and nutmeg. Set the pan over medium low heat and bring to a simmer, stirring occasionally. Dissolve the corn starch in a 2 tablespoons of cold water and when the blueberries have come to a simmer stir in the corn starch paste. Bring the mixture back to a boil and cook until blueberries begin to burst and the sauce is thick. Remove from heat and let cool completely.
2. For the Cupcakes: In a medium mixing bowl stir together the flour, baking powder, baking soda, and salt and set aside. Cream the butter for about 3 minutes in a large mixing bowl on medium speed of an electric mixer. Gradually beat in sugar and continue to beat until fluffy. Beat in eggs one at a time, periodically scraping down the bowl. Beat in vanilla and almond extracts. Add the flour mixture in two parts alternating with the buttermilk.
3. Fill the cupcake liners 2/3 full and bake in preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean and the tops of the cupcakes spring back at touch. Let cupcakes cool in the pan for 10 minutes and then transfer to a wire cooling rack to cool completely.
4. For the frosting: In a medium size mixing bowl beat the whipping cream on high speed until stiff peaks form. Set aside. In a large bowl combine the cream cheese, confectioners sugar and vanilla and beat on medium speed until smooth. Fold in 1/3 of the whipped cream to loosen the cream cheese then fold in the rest gently. Use immediately or store in the refrigerator for up to 1 day.
5. To serve: Pipe the whipped cream cheese frosting on the cupcakes and spoon the blueberry pie filling over the top, preferably on a plate or parchment paper lined service because these get messy! Enjoy!