Blueberry Cupcakes with Honey Buttercream

Oh. My. Gosh.  Can you see how pretty those cupcakes are?  (YES, I called my cupcakes pretty...)

I have to admit - if I were to do one thing for the rest of my life, I don't think I would cry over having to bake cupcakes.  I have always loved baking - but over the last several years, cupcakes have taken center stage for me (like a million other bakers, I know...)  I love their fun little portions, the pretty little dollop of frosting and how they are simple and elegant.  I've never been one to add a lot of colors or fondant or shapes or cartoon characters - I am TERRIBLE at cake decorating - but cupcakes I adore.  I find them fun to work with and hey - who doesn't love a cupcake?

Not only do I love to bake them, I realized that I kiiiind of love photographing them.  So I am warning you now, there might be a lot of cupcake pictures in this post.  There are worse things, right?

So, if you're a regular reader you might remember that we cut out white sugar and flour and most dairy products at the beginning of the year.  It's been fairly easy to adjust to, and I've enjoyed the challenge of baking without those things and having to find substitutions.  When I saw the recipe for these cupcakes though, I intended to throw caution to the wind and just bake them AS WRITTEN.  I will pause for your collective gasps.

This recipe comes from the most adorable blog called Always With Butter. 

I had woken up that morning with all kinds of exciting plans for painting and finishing outdoor projects but Mother Nature had another idea, and it rained all day long.  I decided to take advantage of the cool, drizzly weather and bake some cupcakes.  This recipe was a perfect one for me, because I had everything I needed.

I put the baby down for a nap and got to work.  And after I started throwing ingredients in the bowl, I realized that I definitely did NOT have all the ingredients listed in the recipe.  Apparently sometimes I forget we don't have the baking staples in the house I had to do some tweaking and make some substitutions.  The kind I made were dairy free - but do not be afraid, worried or confused - the recipe has the original ingredients listed, with the non dairy ingredients in parentheses.  Easy, peasy.  I also cut the recipe in half to avoid having 24 delicious cupcakes staring at me all week - both my oldest son and husband are out of town and I would like to fit into my jeans at the end of the week.

Mmmm.  Blueberries.  

While my cupcakes were baking, I made a small (SMALL) batch of homemade blueberry preserves to drizzle on the top of the frosting.  This is the world's easiest recipe - and since it makes one pint (yes ONE PINT!) you don't need any special canning skills or supplies.  (I also made it with honey instead of sugar) It took me less than 10 minutes to make it, and I threw it in the refrigerator when the jar had cooled.  There is nothing - NOTHING better than homemade jam.  

Once my cupcakes were cooled and frosted, it was time for that yummy little drizzle of blueberry preserves.

Definitely make these - my non dairy version cupcakes turned out amazing, so I have no doubt the original recipe would knock your socks off.

Blueberry Cupcakes with Honey Buttercream
Printable Recipe

Cupcake Ingredients:

1 1/2 c. + 2 Tblsp flour
1/2 c. + 2 Tblsp brown sugar
1 1/2 tsp baking powder
1/4 tsp. salt
1/8 tsp. baking soda
3 Tbslp butter {or non dairy spread, melted}
1/8 c. canola oil
1 egg {or flax substitue: 1 Tblsp ground flax + 3 Tblsp water.  Combine until gelatinous}
1/2 c. buttermilk {or 1/2 c. non dairy milk + 1/2 tsp apple cider vinegar.  Let sit for 5 minutes before adding to batter}
1/2 tsp. vanilla
1/2 tsp. almond extract
1 c. fresh blueberries, rinsed

Preheat oven to 300 degrees.  Line muffin tin with cupcake liners.  Sift together flour, sugar, baking powder, salt and baking soda.  Set aside.  In separate bowl, whisk together butter and oil.  Add in eggs, then buttermilk, vanilla and almond extracts.  Mix into flour mixture, stirring until just combined.  Gently fold in blueberries.  Spoon into cupcake liners and bake for 20-25 minutes.  Let cupcakes cool on wire rack.

Ingredients for Honey Buttercream:

6 Tblsp softened butter {or non dairy substitute}
3 Tbslp honey
2-3 c. powdered sugar
dash of milk/soy/almond etc.

Adapted from Always With Butter

Add all ingredients to a stand mixer, and mix until combined.  Frost cooled cupcakes, and drizzle with blueberry preserves. 

What's your favorite kind of cupcake?