These Blueberry Cupcakes with Marshmallow Frosting are my daughter’s favorite cupcakes (aside from the chocolate cupcakes). These cupcakes are staple in important occasions like birthdays and Christmas. This post contains affiliate links/ads. See disclosure/privacy policy.
If there is one thing or dessert that my dear daughter loves to eat consistently and constantly, this dessert is no other than cupcakes. She loves cupcakes and I always have to make a batch of 12 or 24 almost every other week just for her.
Of course, it’s not only her that devours those cupcakes in no time. The other culprit is my wife and also yours truly (me).
Once upon a time, I was bad at making cupcakes. I’ll tell you that my daughter did not like what I served her the first time I made cupcakes for her. That experience became a challenge that I needed to win over. Luckily, I did win over the challenge. It took me several tries and several weeks to perfect my cupcakes.
Now, she loves my cupcakes. My wife does, too. Many times, I’ll make cupcakes from scratch. But sometimes, I make them using store-bought cake mix. Even with this recipe, you can create blueberry cupcakes with cake mix.
Anyhow, let’s go back to my blueberry cupcakes.
I don’t know if blueberries are in-season, but they sure are cheap right now. I can get them from Aldi for $1.29 per US dry pint. Last couple of months, they were priced around $2.59. Because they are cheap, I buy a couple of pints every week and do my magic.
When I say magic, I mean that I eat a lot of them, make blueberry cupcakes, make my triple berry smoothies, etc.
My blueberry cupcakes are sure a hit in my family. I don’t use the regular butter cream or whipped topping for, of course, topping for the blueberry cupcakes. I use “MARSHMALLOW FROSTING”. I’m not shouting when I say that frosting. I’m just trying to put into words how my daughter reacts whenever she sees me making marshmallow frosting.
I’ll tell you marshmallow frosting is easier than swirling frosting on top of the cupcakes. Basically, 30 seconds or 1 minute before you take out the cupcakes from the oven, you pull the cupcake tray and place one marshmallow on each cupcake. That’s basically it.
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Blueberry Cupcakes with Marshmallow Frosting
It’s not only my daughter and my wife who love this recipe. Whenever I go to a party, I am always asked to bring a dessert… specifically a dessert. When I am in a hurry, I always go with the simplest recipe and this is it. You can buy the store-bought box and get a bag of marshmallows and that’s it.
Anyhow, let’s dig and get started with these healthy blueberry cupcakes with marshmallow frosting. I’m going to call these cupcakes healthy because they have blueberries in them. This recipe is not mine. It is the Blueberry Cupcakes Martha Stewart recipe but I made some minor tweaks on some of the ingredients.
It’s the recipe I use for blueberry cupcakes and is the best, by far, that I have tried. Mind you I’ve tried almost 10 different recipes plus recipes with my own tweaks, but this is the best one.
Ingredients:
- 1 2/3 cups cake flour (not self-rising)
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 stick unsalted butter, softened
- 1/3 cup granulated sugar
- 2 eggs (large)
- 1 1/2 tsp pure vanilla extract
- 3/4 cup sour cream
- 6 ounces blueberries (1 1/4 cups)
- 1 pack of marshmallows (jumbo size)
Equipment/Tools:
- Mixer or hand mixer
Instructions for making the cupcakes:
Preheat oven to 375F with rack in upper third of oven. While oven is pre-heating, start lining up the cups of the muffin tin with baking cups. Sometimes, I used one baking cup per tin. Sometimes, I use two cups per tin depending on how thick or thin the baking cups are.
Sift together the flour, baking soda, baking powder, and salt. Beat butter and granulated sugar together for about 2 to 3 minutes using a mixer on medium-high speed until pale and fluffy.
Beat in eggs, 1 (at a time), then beat in vanilla. Make sure to scrape the sides of the bowl down. Reduce speed to low, and beat in dry mixture (i.e. flour mixture) in 3 additions, alternating with sour cream and beginning and ending with flour.
Fold in blueberries.
Instructions for making the marshmallow frosting:
One minute before the cupcakes are done, pull out the muffin tin. Place one marshmallow on top of each cupcake. Put the tin back in the oven until the timer is done.
Final thoughts:
See, I told you. It’s not that hard. You sure will love the marshmallow frosting. It’s the easiest thing to do when it comes to frosting. Though the easiest, it’s the yummiest frosting you’d probably taste in a while.
You can put additional blueberries on top if you want. I wanted to do it but my daughter just loved the blueberry cupcakes with marshmallow frosting as they are that she was fine not having additional fruits on top.
If it were me, I’d be loading the top with a few more fresh blueberries.
Can’t wait to try these cupcakes? What else are you waiting for you? Get those ingredients out and start making these mouth watering blueberry cupcakes with frosting.
Please let me know what you think about this recipe. Tell me if you think they’re the best cupcakes you’d ever tasted. One thing I’d like to tell you is try to share them with others. You would be so tempted to not do just that since these cupcakes are just so tasty.
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