Blueberry Cupcakes

10 Reviews
From: EatingWell Magazine May/June 2010

The “secret ingredient” in these coconut-infused blueberry cupcakes—mashed potatoes—gives the cake great texture, almost like pound cake. The fluffy frosting is just fun. Because it's low in calories and fat, you can spread or pipe a generous amount on top of each cupcake to make them look extra festive. The frosting stiffens as it stands, so be sure to put it on the cupcakes right after you make it.

Ingredients 12 servings

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  • Cupcakes
  • 1 large Yukon Gold potato, peeled and cut into small chunks
  • 3/4 cup whole-wheat pastry flour (see Note)
  • 3/4 cup cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 1/2 teaspoon coconut extract or vanilla extract
  • 1/2 cup nonfat buttermilk (see Tip)
  • 1 cup blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish
  • Frosting
  • 3/4 cup granulated sugar
  • 3 tablespoons water
  • 4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 2-3 tablespoons blueberry preserves or jam
  • 1/4 teaspoon coconut extract or vanilla extract

Preparation

  • Active

  • Ready In

  1. To prepare cupcakes: Preheat oven to 350 °F. Line 12 (1/2-cup) muffin cups with paper liners.
  2. Place potato in a saucepan, add water to cover and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and mash until very smooth. Measure out 3/4 cup and let cool slightly. (You may have some potato left over.)
  3. Whisk whole-wheat flour, cake flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl.
  4. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg, 1/2 teaspoon extract and the 3/4 cup mashed potatoes until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in 1 cup blueberries. Divide the batter among the prepared cups (they will be full).
  5. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.
  6. To prepare frosting: Once the cupcakes are cool, bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 3/4 cup granulated sugar and 3 tablespoons water in the top of the double boiler. Place over the simmering water and heat, stirring, until the sugar is melted, 2 to 3 minutes. Start beating the mixture with an electric mixer on high speed; add reconstituted egg whites, cream of tartar and a pinch of salt. Continue beating until the mixture looks like a glossy, thick frosting, 5 to 7 minutes. Off the heat, beat for 1 minute more to cool. Add 2 tablespoons (or more, depending on desired color) blueberry preserves (or jam) and 1/4 teaspoon extract and beat on low just to combine. Spread or pipe the frosting on the cooled cupcakes and decorate with fresh blueberries on top, if desired.
  • Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
  • Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners
  • Ingredient Notes: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
  • Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
  • Tips: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.
  • To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan, set a medium or large metal bowl over the simmering water. Allow at least an inch between the water and the bottom of the bowl.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 206 calories; 1 g fat(0 g sat); 1 g fiber; 47 g carbohydrates; 3 g protein; 27 mcg folate; 16 mg cholesterol; 29 g sugars; 27 g added sugars; 29 IU vitamin A; 1 mg vitamin C; 52 mg calcium; 1 mg iron; 439 mg sodium; 156 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 1 fat

Reviews 10

December 15, 2013
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By: recipeart
Nutritional Analysis is inaccurate The canola oil should have been a red flag to recalculate. The correct nutrition information is as follows: 237 Calories, 5.5 g Fat, 1 g Saturated Fat, 16 mg Cholesterol, 45 g Carbohydrates, 2 g Dietary Fiber, 29 g Total Sugars, 3 g Protein, 245 mg Sodium, 102 mg Potassium Exchanges:1 fruit, 2.25 Starch Pros: Beautiful Cons: Nutritional Analysis is inaccurate
December 26, 2012
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By: EatingWell User
THEY ARE WONDERFUL THIS IS NOT A PUTDOWN BUT FOR TINA, WHEN EVER A PERSON SUBSTITUTES SOMETHING IN BAKING THE FINAL PRODUCT IS NEVER THE SAME, USING LIQUID EGG WHITE IN PLACE OF POWDERED WILL NEVER GIVE THE SAME TEXTURE. Pros: EASY TO MAKE
February 19, 2012
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By: shynewilliams183
My kids loved this greatly! Great recipe! Me and my kids did this for snack and my kids asked for us to make some more! We used to have Caramelized Puff Pastry with Strawberries which we found on GourmetRecipe.com but it's nice to try new things. I often check it out for recipes and cooking information including this website, KraftRecipes.com, Everything-Bread.com, Fishlogy.com, Soupssimo.com, and Gourmandia.net for different moods and occasions. Thanks for this appetizing recipe! By the way, here's the link to the mentioned recipe: www.gourmetrecipe.com/recipes/caramelized-puff-pastry-with-strawberries Pros: tasty, smooth, easy to make, taste is easily adjustable, and, of course, loved by my kids
February 09, 2012
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By: EatingWell User
Easy and Delicious! When I saw these cupcakes online, I had to try them. These are so amazing!! Mine came out just like the picture! I felt the direction for frosting were not very clear. When mixing the frosting after sugar melts, keep mixing over heat when egg whites, salt and crenellated of tarter is added. I am not much of a baker and assumed that I take bowl of heat once melted so frosting took a tad bit longer after I realized that directions say to mix for 1 min off heat. Oh well... now I know for next time. Delish!!! Pros: easy to bake, velvety frosting Cons: frosting a little labor intensive
February 04, 2011
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By: EatingWell User
Delicious and as pretty as the picture I'm testing a few of these recipes for my son's birthday party next weekend. I started with these, and they're delicious. They don't have an aftertaste as I find with boxed mixes and storebought cupcakes. The texture of the cake is right on, with a great crumb and just enough blueberries. The frosting worked well for me, but I'm a former professional candy maker. It's very similar to a divinity. I did not have powdered egg whites, but it worked fine with two egg whites. It's been raining all day today and frankly, that's the worst time to make egg white creations, because it's sensitive to high humidity. But, I'm impressed, potato and all! Pros: Tasty, Easy ingredient list Cons: Frosting may be a little tricky
August 24, 2010
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By: EatingWell User
The cupcakes were good, almost like muffins, but still good. The icing didn't work that well however. I didn't have "dry egg whites" so I used regular egg whites but just had them on the heat longer so that they reached 160 degrees (took about 15 minutes). The icing never really firmed up well and ended up somewhat watery. I am not sure if it was the eggs or not. Actually, I liked the cream cheese icing (from the Raspberry Swirl cupcakes) a lot better. Much easier to make and tastier, if you like cream cheese. Next time I'll try making cream cheese icing with blueberry puree or blueberry jam and use that as icing. I ended up using the left over icing from the raspberry cupcakes to top these.
August 15, 2010
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By: Nicole
yummy - icing was a bit challenging, firmed quickly once off the heat...ended up more like a glaze
July 05, 2010
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By: EatingWell User
These cupcakes were great! I don't know about the other comment because mine came out HUGE and was well worth the calories. I will definitely be making these again!
July 02, 2010
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By: EatingWell User
These were delicious, and the potato adds great velvety texture to the cake. The icing is a bit more labor intensive than for some of the other cupcakes, but it's really worth it for the gorgeous presentation. Mine ended up looking like the magazine picture (which rarely happens for me!).