I wouldn’t recommend doing that, it would probably affect the taste and texture of the cake. You could just leave it out or try something else like a small amount of beet root powder mixed with a little bit of water.

Yes, the full recipe will make about 30 to 32 cupcakes. I would only fill each liner about 2/3 of the way full, baking time should be 16 to 20 minutes. If you want a smaller batch, you can use my strawberry cupcake recipe instead.

No, that would be too much. I would start with 1/4 cup and add more as needed. You may end up needing to use somewhere between 1/3 to 1/2 cup.

So glad you enjoyed the cake! I haven’t tried it with blueberries, but I think it would probably work.

Made this recipe for our Memorial Day BBQ and it was a true treat. This cake bursted with strawberry flavor and I served it with homemade ice cream.

Can I do the exact same recipe but with blueberries?

Do you mean you ended up with 1/2 cup of reduced puree? If so, it sounds like you reduced it too much. You may be able to replace it with an extra 1/4 cup of buttermilk, but I haven’t personally tried that.