Iron Cupcake: Summer Berries II

This is my second offering for this month’s Iron Cupcake, but was actually my first idea upon learning the theme of Summer Berries.

I’m doing these in order of what’s on sale that week…

Alone in a yummy landscape.
Alone in a yummy landscape.

When I thought of blueberries in cupcakes, I was reminded of my mom’s blueberry muffins, which are actually based on a blueberry cake recipe. It’s a very rustic cake, with a sprinkling of cinnamon sugar on top, and I knew there was a lot of potential for a great cupcake.

With kind-of swirls!
With kind-of swirls!

I’d been anxiously waiting for the perfect time to start buying peaches, and, since they go great with both blueberries and cinnamon, took the opportunity to pick some up and use them in the frosting. I found some really fragrant fuzzy little guys and only ended up using one in the frosting, but that’s fine.

The other peaches were delicious on their own.

Spread, swirled and sprinkled.
Spread, swirled and sprinkled.

But what kind of frosting with which to top these practically-healthful little guys?

Fresh fruuuuuit!
Fresh fruuuuuit!

A tangy cream cheese frosting, of course!

Got the blues?
Got the blues?

If you really wanted to fancy these up, you could use some mascarpone. Regular old Philly is perfectly acceptable, though.

Almost healthy!
Almost healthy!

Big fat blueberries are not necessarily required, but are fun. Lots of little tiny wild blueberries instead would be totally awesome, too. Or tiny cupcakes with one huge blueberry in the middle!

It smlled really good when I was taking these pictures.
It smelled really good when I was taking these pictures, up close to all that cinnamon.

These would be an adorable finish to a summertime brunch. Perhaps a picnic brunch?

I seriously missed peaches. Peaches! Yay!
I've seriously missed peaches. Peaches! Yay!

I remember baking a batch of these as muffins and sneaking them, all smooshed in my purse, into the movie theater so I could share them with some friends while we watched Grindhouse.

Thought you might want to know that.

Blueberry Breakfast Cupcakes

Practically a balanced breakfast!
Practically a balanced breakfast!

First, Make the Cakes:

  1. 1/4 cup butter, softened
  2. 1/2 cup sugar
  3. 1/2 cup dark brown sugar
  4. 2 cups flour, divided
  5. 1/2 tsp fine salt
  6. 2 tsp baking powder
  7. 1/2 cup milk
  8. 1 egg
  9. Cinnamon, to taste
  10. 1 cup blueberries

Preheat the oven to 350. Cream together the butter and sugars. Sift together all but 1/4 cup of the flour, the salt and the baking powder. Alternately add the dry mixture and milk to the creamed mixture, in thirds, fully incorporating between each addition. Beat in the egg thoroughly, then add as much cinnamon as you’d like (at least 1/4 tsp, but more if you really like cinnamon). Gently toss the blueberries with the remaining flour to coat, then fold them into the batter. Pour into lined muffin tins, filling about 2/3 full. Bake for about 25 minutes, until the tops of the cupcakes are crisped and slightly browned. Allow to cool fully before frosting. Makes about 16 cupcakes.

Then, Make the Frosting:

  1. 1 medium-sized peach, very ripe
  2. 3 Tbsp butter, soft
  3. 14 oz. cream cheese
  4. 1/2 tsp vanilla
  5. 1 1/4 cup powdered sugar
  6. Cinnamon, for decorating

Peel the skin off the peach. This can be tricky but if you cut an X all the way around the fruit, you can grab the corners of the four resulting sections of skin and carefully peel it off in large pieces. Cut all the fruit away from the pit and chop roughly. Puree in a blender – it doesn’t have to be baby food-fine but it shouldn’t have any huge chunks in it either. Set aside.

Cream together the butter and cream cheese, then beat in the vanilla. Add the powdered sugar 1/4 cup at a time, allowing each addition to be mixed thoroughly before adding the next. Beat in about half of the peach puree. The frosting should be slightly but not too runny – add a little more powdered sugar if it’s liquidy (or check the temperature in your kitchen). Spread the frosting fairly thickly onto the cupcakes, then dollop a little bit of the remaining peach puree onto the middle of each one and swirl with a butter knife or small spatula. Sprinkle lightly with cinnamon. Keep refrigerated.

I’m pretty sure my mom uses light brown sugar in this, but when I called her to get the recipe I apparently wrote down dark brown. Probably just because I really like brown sugar.

Our June ETSY PRIZE-PACK is from artists:

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS,, HELLO CUPCAKE by Karen Tack and Alan Richardson,, JESSIE STEELE APRONS; TASTE OF HOME books,; a t-shirt from UPWITHCUPCAKES.COM Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, .


  1. We have a peach tree on one side of the yard, and a blueberry bush on the other. If the deer don’t get them, they’re all mine! Mwah-ha-ha!!! Your cupcakes are lovely. I would like to eat one; oh yes I would:)

  2. I had two of these. They were wonderful. Summery, creamy frosting, loads of blueberries inside. Delicious! My mouth is watering thinking of them.

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