Double the berries, double the deliciousness. These tender cupcakes can be made ahead and frozen; frost them before serving. Use smaller blueberries for better distribution in the batter. In a pinch? Use thawed, frozen blueberries. Cupcakes are a welcome treat at any occasion. This recipe makes 24, but go ahead and make two batches and freeze some for a future date. Both the cupcake recipe and the frosting recipe make delicious use of fresh, seasonal produce. The cupcakes, loaded with sweet blueberries, are good enough to eat unfrosted, and can stand in for a delicious breakfast or mid-morning treat. The frosting oozes with fresh strawberries. You may want to keep a bowl close by in the fridge; it makes a great dip for fruit and cookies.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.