Made with three simple ingredients, you can prepare this sweet and smooth blueberry frosting in a matter of minutes. It goes deliciously well with cakes, cupcakes, and cookies. My favorite is to use this frosting on a lemon cupcake, but it would also be perfect on these lemon tea cupcakes or these mini coconut cupcakes.
I love using honey as a substitute for processed, refined sugar, like powdered sugar. You don’t have to use as much since it’s super sweet and it actually has a lower effect on the glycemic index that regular sugar. And because we are using freeze-dried blueberries in this frosting, honey works flawlessly since there’s no liquid coming from any other ingredient. The smooth frosting holds its shape, tastes amazing, and (if I do say so myself) looks stunning.
If you prefer your frosting extra sweet, you can easily adjust the amount of honey and blueberry powder you add. If you do want more honey, I would also add more blueberry powder to counter the extra sweetness and liquid.
This 3 ingredient strawberry frosting is another delicious version of a simple, refined sugar free fruit frosting.
Super Simple Blueberry Frosting
Makes enough to generously frost 12 standard-sized cupcakes
- 1 cup unsalted butter, at room temperature
- 1 cup raw honey
- ½ cup blueberry powder (see note)
- Place butter in a large mixing bowl.
- Using either the paddle attachment of a stand mixer or a handheld mixer, beat butter on high speed until smooth and fluffy.
- Beat in honey and blueberry powder until smooth.
- Set aside until ready to use.
- Make blueberry powder by blending freeze-dried blueberries in a blender or food processor until a thin powder forms. For this recipe, I used two bags of these freeze-dried blueberries.
- Store frosting in the fridge for up to a week or freezer for up to 3 months
- Frosting is best enjoyed at room temperature – so, if you store cupcakes in the fridge, allow them to come to room temperature before eating (if you can wait that long).