Roasted Blueberry Cupcakes

I have to admit, I never would have thought to roast bluberries. As much as I love roasting almost any kind of vegetable, the thought literally never crossed my mind. Then I saw this recipe for Roasted Blueberry Cupcakes and was instantly intrigued.

The batter of these cupcakes is a very pretty purple and it tastes amazing. Roasting blueberries brings out their sweetness and heightens that flavor. I probably ate a whole cupcake worth of just the batter, it was that delicious. After the cupcakes were baked, they still carried the strong roasted blueberry flavor that was evident in the batter.

I decided to top mine with cream cheese frosting and some purple edible glitter to dress things up for my 1000th Post Party. I am hoping to make these again with various other roasted fruits. I’m thinking raspberry or strawberry next…

Have you ever roasted fruit?

One Year Ago: Cinnamon Chip Scones and Hummingbird Cupcakes with Pineapple Flowers

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Roasted Blueberry Cupcakes with Cream Cheese Frosting

Roasted blueberries have a strong sweet flavor that comes through perfectly in these cupcakes

Yield: 16 cupcakes

Ingredients:

1 1/2 cups fresh blueberries
1 cup sugar
1/2 cup butter
2 eggs
2 tsp vanilla
1 3/4 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
2-3 Tbsp milk
1 batch Cream Cheese Frosting

Directions:

Preheat oven to 350 degrees F.

Spread blueberries on a baking sheet (with sides) and roast for 10-15 minutes, or until berries start to burst. Remove from oven and let cool.

Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 4-5 minutes.

Add eggs and vanilla and mix until combined, another 2-3 minutes.

Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed.

Scrape in blueberries and beat on medium speed until the berries break down – about 2-3 minutes. At this point, the berries most likely have enough liquid that you only need to add a small amount of milk to the batter.

Begin adding 1 tablespoon of milk at a time and beat with the mixer until the batter is smooth. You definitely want it to be cake batter and not dough. (My batter took 2 Tbsp of milk)

Pour into cupcake liners, filling 2/3 of the way full, and bake for 18-22 minutes or until cake is set. Let cool completely, then frost.

Recipe from How Sweet It Is

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14 Responses to “Raspberry Chipotle Jam”

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    1
    Samantha — January 22, 2014 at 6:56 pm

    Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.

    • beantownbaker — January 22nd, 2014 @ 9:37 pm

      Chipotle is a flavor I’m learning to love as I use it more and more!

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    Ashley @ My Midwest Table — January 23, 2014 at 10:32 am

    Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!

    • beantownbaker — January 23rd, 2014 @ 2:15 pm

      Is it So Long Saloon by chance?…

      If so, check back on Tuesday…

    • beantownbaker — January 23rd, 2014 @ 2:17 pm

      BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…

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    Ashley @ My Midwest Table — January 23, 2014 at 3:48 pm

    Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!

    Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.

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    Shannon — January 26, 2014 at 4:01 pm

    this is definitely one i’ll need to make, great flavor combo 🙂

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    Nutmeg Nanny — February 4, 2014 at 3:38 pm

    Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!

  6. #
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    Jac — September 10, 2014 at 10:57 am

    I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.

    *I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀

    • beantownbaker — September 12th, 2014 @ 10:40 pm

      Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.

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    MezzoBetsy — September 19, 2014 at 1:25 pm

    Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.

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    Joy — January 9, 2015 at 7:41 pm

    how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?

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    Lucinds — July 7, 2017 at 7:41 pm

    Are there any water bath instructions?

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    AGEN SGP RESMI — November 30, 2017 at 3:45 pm

    Thats look so delicious.. nice sharing
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