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Blueberry Cupcakes Recipe

Blueberry Cupcakes Recipe
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★★★★★

4.8 from 8 reviews

These Blueberry Cupcakes offer a delightful blend of fresh blueberry jam filling and rich blueberry buttercream frosting atop a moist, lightly sweetened cupcake base. Perfect for celebrations or an indulgent treat, they showcase the vibrant flavor of blueberries in every bite.

Ingredients

Scale

Blueberry Jam Filling

  • 3 cups frozen blueberries
  • 3 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon lemon juice
  • 1 tablespoon water
  • 1 tablespoon cornstarch

Cupcake Batter

  • 1 1/2 cups cake flour
  • 3/4 cup granulated sugar
  • 1/3 cup freeze-dried blueberry powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 6 tablespoons cubed butter
  • 1/3 cup vegetable oil
  • 1/4 cup sour cream
  • 1/2 cup whole milk
  • 2 eggs
  • 1 teaspoon vanilla extract

Blueberry Buttercream Frosting

  • 1 1/2 cups unsalted butter
  • 2 cups powdered sugar
  • 1/4 cup blueberry filling
  • 3 tablespoons heavy cream

Instructions

  1. Prepare Blueberry Jam Filling: In a saucepan, combine frozen blueberries, granulated sugar, brown sugar, vanilla bean paste, lemon juice, water, and cornstarch. Cook over medium heat until the mixture thickens into a jam-like consistency, stirring frequently. Remove from heat and set aside to cool completely.
  2. Preheat Oven and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together cake flour, granulated sugar, freeze-dried blueberry powder, baking powder, and sea salt until well combined.
  3. Add Fats and Liquids: Cut in the cubed butter, then add vegetable oil, sour cream, and whole milk. Mix the ingredients gently until a smooth batter forms without overmixing.
  4. Incorporate Eggs and Vanilla: Crack in the eggs and add vanilla extract. Mix until fully incorporated and the batter is uniform.
  5. Bake the Cupcakes: Line a cupcake pan with liners and fill each about two-thirds full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
  6. Fill and Frost: Once cooled, hollow out the center of each cupcake and fill with the prepared blueberry jam filling. Using a piping bag, pipe the blueberry buttercream frosting generously onto each cupcake.
  7. Garnish and Serve: Optionally, garnish the frosted cupcakes with fresh blueberries for added visual appeal and extra berry flavor. Serve and enjoy!

Notes

  • Ensure the blueberry jam is fully cooled before filling the cupcakes to prevent melting the frosting.
  • Freeze-dried blueberry powder enhances the blueberry flavor without adding moisture to the batter.
  • For a vegan version, substitute eggs with flax eggs, use plant-based milk and butter alternatives, and ensure sugar is vegan-friendly.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Bring refrigerated cupcakes to room temperature before serving for best taste and texture.

Nutrition

Keywords: blueberry cupcakes, blueberry jam filling, blueberry buttercream, blueberry dessert, homemade cupcakes, berry desserts

Find it online: https://maicook.com/blueberry-cupcakes-recipe-2/