The Story
I can’t stop smiling. I just found out I got into Duke, and honestly, it still doesn’t feel real. I’ve been dreaming about this moment for what feels like forever; thinking about walking across campus, soaking up the energy of the Cameron Crazies at a basketball game, and, of course, diving headfirst into all the amazing opportunities Duke has to offer.
The second I saw “Congratulations” pop up on the screen, I froze. For a split second, I thought maybe I’d read it wrong, but then it hit me. I actually did it. All the hard work, late nights, and moments of self-doubt led to this. My family practically tackled me with hugs, and I may or may not have cried a little (okay, a lot).
To celebrate, I wanted to do what I always do when life gives me something to be excited about—bake. And what better way to commemorate this huge milestone than with something blue? These blueberry swirl cupcakes feel like the perfect tribute to Duke. They’re light, sweet, and topped with a swirl of blueberry cream cheese frosting that’s just as bold as Duke Blue itself.
Making these cupcakes was a little reminder that every big win --whether it’s getting into college or mastering a new recipe -- deserves to be celebrated. So here’s to Duke, to new adventures, and to all the blue-tinted desserts I’ll probably be baking for the next four years.
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup fresh or frozen blueberries
For the Blueberry Frosting:
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon sugar
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.Make the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, mixing well.Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Gently fold in the blueberries.Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.Make the Blueberry Frosting:
In a small saucepan, combine the blueberries and sugar. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens into a syrup, about 5-7 minutes. Strain the mixture to remove any solids and let it cool.In a large bowl, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar, followed by the vanilla extract and the cooled blueberry syrup. Mix until the frosting is smooth and slightly tinted blue.
Frost the Cupcakes:
Spoon or pipe the frosting onto the cooled cupcakes. For an extra swirl effect, use a toothpick to swirl a little extra blueberry syrup on top of the frosting.
Tips:
- If you want the frosting to be a deeper blue, you can add a drop or two of blue food coloring.
- These cupcakes are best enjoyed fresh, but they’ll keep in an airtight container in the fridge for up to 3 days
- For an extra festive touch, decorate the cupcakes with edible blue glitter or Duke-themed sprinkles!
Enjoy,
Lauren