Blueberry Pumpkin Cupcakes

I am so happy to be sharing a new recipe with you guys today, it feels like forever since I’ve really dug in and did some major blogging. Man does my heart miss it! I wish I could tell you guys we’re all settled in Europe and I’m baking up a storm – the truth isn’t anything close to that.

The real deal? We’ve ate an embarrassing amount of BK and I’ve had more pastries in the last 4 weeks then the last 4 years. I mean really, that’s considered research right? I’m totally going with research. Plus, I don’t even regret it. IF ya’ll seen the amount of up hill walking we’ve done you would be eating chocolate croissants too! The BK, well that’s just the reality of moving across the world and having to constantly feed 4 kids but have no vehicle, understanding of the native language, and a half packed house. Don’t get me wrong, we are absolutely loving Europe but it’s taking a lot longer then I had ever imagined to get settled. We’re not exactly sitting at the village cafe sipping tea and enjoying the view – yet.

I made these cupcakes when I was still back in the states, I saw the flavor combo in a trail mix of all things and I knew I had to try it out in a cupcake. It was so delish. I’ve been eagerly awaiting sharing with you guys in the midst of our move. That blueberry frosting guys….YUM. You will definetly see some more blueberry cupcakes on the site when I get back to baking. Which is first going to require me to google how to work my European oven…and the research some kitchen tools that till be able to be powered here. All in time right? For now – back to these blueberry babies. Seriously guys if your looking for something to mix up thanksgiving. Right. Here. It. Is.

Here’s what your going to need:

Makes 18 cupcakes.

BLUEBERRY PUMPKIN CUPCAKES
1 Cup Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. salt
1/2 Tbsp Pumpkin Pie Spice
1/2 Cup Granulated Sugar
1/2 Brown Sugar
2 Large Eggs
1 Stick Melted Butter
7oz. Pumpkin Puree
1 cup blueberries

BLUEBERRY FROSTING
1 Cup Blueberries + 1/4 Cup Water
1 Cup Unsalted Butter
1 Tablespoon Vanilla Extract
4 Cups Powdered Sugar

Step 1: Preheat oven 350 degrees and line or grease 18 cupcake cavities. In medium mixing bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

Step 2: In a large mixing bowl beat together sugar, brown sugar, butter, and egg. Once combined add in pumpkin puree.

Step 3: Add in dry ingredients and mix until combined. Fold in blueberries.

Step 4: Fill each cupcake cavity about 2/3 full. Bake at 350 degrees for 18-20 minutes or until the top springs back when touched. Let cool completely before frosting.

Step 5: In a small sauce pan cook blueberries and water for about 10 minutes or until soft, stirring frequently. Once soft you can either mash the blueberries really well or send them through a food processor. Let cool.

Step 6: Beat butter until smooth, add vanilla extract and beat once more. Slowly incorporate powdered sugar beating in between each addition. Slowly add in cooked blueberries beating in between each addition until desired consistency is achieved. You may not need all of the blueberry.