Ingredients Edit

2 and 1/2 cup all-purpose flour 2 cups cake flour

2 and 1/4 tsp.baking powder                                                             

  dash of salt 1 cup unsalted butter, room temp                                                      2 and 1/4 cup sugar 6 eggs, large 1 and 1/4 cup whole milk 1 tbls.pure vanilla extract 2 cups fresh raspberries, divided (1 cup whole, 1 cup pureed)

Blueberry Buttercream Edit

1 and 1/2 cup unsalted butter, room temp                                             

6-7 cups powdered sugar blueberries (whole and pureed)

Blue food coloring


Pre-heat oven to 350. Line a standard muffin pan with cupcake liners. In a stand mixer with fitted paddle, cream together butter and sugar. Add eggs one at a time until fully incorporated. Scrape down sides of bowl and mix for a few more seconds. In a medium sized bowl, whisk together flours, baking powder, and salt. Add flour mixture alternately with milk/vanilla until fully incorporated. Fold in raspberries. Scoop into cupcake liners and bake until done (toothpick comes out clean). 

In a stand mixer with fitted paddle, cream butter until lightened. Add powdered sugar one cup at a time until fully incorporated. Beat in pureed blueberries until mixture is pipe-able (not too liquid). Top cupcakes with buttercream and whole blueberries if desired.                                   

Recipe from: Blue Rasberry Cupcakes