These mini cupcakes are so pretty and elegant. They are the perfect showcase for fresh, juicy blueberries.
1 box French Vanilla cake mix - If you can't find French Vanilla then any white cake mix will do
1 cup buttermilk
1/2 cup vegetable or canola oil
1 tsp. vanilla
Blueberry Buttercream Icing Ingredients:
3 cups icing sugar
1 cup (2 sticks) butter, room temperature
2 tsp. vanilla extract
1 Tbsp. heavy whipping cream
6 Tbsp. blueberry syrup (1 and 1/4 cup blueberries and 1 cup white sugar)
In a large bowl, mix together the sugar and butter with an electric mixer until they are blended and creamy.
Add the vanilla extract and milk and continue to beat for another minute. If desired, add more icing sugar to make it stiffer. Stir in the blueberry syrup.
Pipe the icing onto the cupcakes and top with a fresh blueberry.
*Recipe by Brooke McMillan