Iced Blueberry Cupcakes

Iced Blueberry Cupcakes Recipe


Iced Blueberry Cupcakes

Course: Desserts
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  • Cupcakes:
  • 1 1/2 cups blueberries
  • 1 1/2 cups sugar divided
  • 1 egg beaten
  • 1 cup plus 2 tablespoons cake flour
  • 1 1/4 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange juice
  • Icing:
  • 1 cup Powdered sugar
  • 3 tablespoons Lemon juice
  • 1 teaspoon melted butter


  • Rinse blueberries, sprinkle with ½ cup sugar, and set aside. Combine remaining 1 cup sugar with remaining cupcake ingredients; mix well to form a smooth batter. Stir in blueberries; mix well. Using a muffin tin with paper-lined muffin cups, fill each cup about three-quarters full. Bake at 375° about 15 minutes. Remove from oven. While cupcakes cool, combine powdered sugar, lemon juice and melted butter. Spread icing on cooled cupcakes.


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