Triple Blueberry Cupcakes with Blueberry Filling Recipe

Introduction

These Triple Blueberry Cupcakes are a delightful treat bursting with fresh blueberry flavor. With a moist cupcake base, luscious blueberry filling, and creamy blueberry buttercream, they are perfect for any celebration or simply to brighten your day.

Ingredients

• 3 cups frozen blueberries
• 3 tablespoons granulated sugar
• 2 tablespoons brown sugar (packed)
• 1 tablespoon vanilla bean paste or extract
• 1 teaspoon lemon juice
• 1 tablespoon water
• 1 tablespoon cornstarch
• 1 1/2 cups cake flour (*See notes below for measuring*)
• 3/4 cup + 2 tablespoons granulated sugar
• 1/3 cup finely pulverized freeze-dried blueberries (or blueberry powder)
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 6 tablespoons cubed unsalted butter (room temperature)
• 1/3 cup vegetable oil
• 1/4 cup sour cream (room temperature)
• 1/2 cup whole milk (room temperature)
• 2 eggs (room temperature)
• 1 teaspoon vanilla bean paste or extract
• 1 1/2 cups unsalted butter (room temperature)
• 2 cups powdered sugar
• 1/4 cup blueberry filling (from recipe above)
• 3 tablespoons heavy cream (room temperature)
• 1 teaspoon vanilla paste or extract
• Pinch of fine sea salt

Instructions

1. Step 1: For the Blueberry Filling, cook the blueberries, granulated sugar, brown sugar, vanilla, and lemon juice over medium heat until the berries release their juices and the mixture bubbles. Transfer to a blender and blend until smooth. Pour back into the pot and bring to a boil.
2. Step 2: Mix the cornstarch with water to create a slurry, then stir it into the boiling blueberry mixture. Cook for 2-3 minutes until thickened, then scrape into a bowl and set aside.
3. Step 3: Preheat the oven to 350°F (180°C) and line a 12-cup cupcake pan with paper liners.
4. Step 4: In a stand mixer bowl, whisk together cake flour, sugar, blueberry powder, baking powder, and salt. Add the cubed butter and mix on low speed until the mixture resembles coarse sand, about 2-3 minutes.
5. Step 5: In a separate bowl, whisk together vegetable oil, sour cream, milk, eggs, and vanilla.
6. Step 6: Add the wet ingredients to the dry ingredients and mix briefly. Scrape down the bowl, then continue mixing until just combined.
7. Step 7: Scoop the batter into the cupcake liners, filling each about 3/4 full. You should have enough batter for 12 cupcakes.
8. Step 8: Bake for 15-20 minutes, until the tops spring back when touched lightly. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: For the frosting, beat the butter until smooth. Gradually add powdered sugar and beat on medium speed until light and fluffy.
10. Step 10: Mix in 1/4 cup of the blueberry filling, heavy cream, vanilla, and a pinch of sea salt until combined.
11. Step 11: Return the cooled cupcakes to the cupcake pan. Core the center of each cupcake carefully and place them on a baking sheet or platter.
12. Step 12: Fill each cupcake center with blueberry filling. Pipe blueberry buttercream around the filled center, then add a little more blueberry filling on top. Garnish with freeze-dried or fresh blueberries and enjoy.

Tips & Variations

• Use freeze-dried blueberry powder for a stronger blueberry flavor in the batter.
• If you don’t have vanilla bean paste, pure vanilla extract works well.
• Allow all dairy and eggs to come to room temperature for better batter consistency.
• For extra moisture, lightly brush baked cupcakes with a blueberry syrup before filling.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. The frosting may firm up when chilled, so allow them to soften slightly or gently warm in the microwave for 10 seconds on low power if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well. Use the same quantity and follow the recipe as written. Frozen blueberries help maintain moisture and flavor but fresh will produce equally delicious results.

How do I make the cupcakes dairy-free?

Substitute the butter with a dairy-free margarine and use a plant-based milk like almond or oat milk. Replace sour cream with a dairy-free yogurt alternative. Keep in mind this may slightly alter the texture and flavor.

Triple Blueberry Cupcakes with Blueberry Filling Recipe

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★★★★★

4.5 from 129 reviews

These Triple Blueberry Cupcakes are a delightful treat bursting with blueberry flavor through and through. Featuring a moist cupcake batter infused with blueberry powder, a luscious homemade blueberry filling, and a creamy blueberry buttercream frosting, these cupcakes offer three layers of blueberry goodness. Perfect for berry lovers, they are baked to perfection and finished with fresh or freeze-dried blueberries for an elegant touch.

• Author: Mia
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Blueberry Filling

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

Cupcake Batter

• 1 1/2 cups cake flour
• 3/4 cup + 2 tablespoons granulated sugar
• 1/3 cup finely pulverized freeze-dried blueberries (or blueberry powder)
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 6 tablespoons cubed unsalted butter (room temperature)
• 1/3 cup vegetable oil
• 1/4 cup sour cream (room temperature)
• 1/2 cup whole milk (room temperature)
• 2 eggs (room temperature)
• 1 teaspoon vanilla bean paste or extract

Blueberry Buttercream Frosting

• 1 1/2 cups unsalted butter (room temperature)
• 2 cups powdered sugar
• 1/4 cup blueberry filling (from recipe above)
• 3 tablespoons heavy cream (room temperature)
• 1 teaspoon vanilla paste or extract
• Pinch of fine sea salt

Instructions

1. Prepare the Blueberry Filling: In a medium saucepan over medium heat, combine frozen blueberries, granulated sugar, brown sugar, vanilla bean paste, and lemon juice. Cook until the blueberries release their juices and the mixture begins to bubble. Transfer to a blender and process until smooth. Return the mixture to the pot and bring to a boil again. Stir in a slurry made from cornstarch and water, then cook for an additional 2-3 minutes until thickened. Scrape into a bowl and set aside to cool.
2. Preheat and Prepare Cupcake Pan: Line a 12-cup cupcake pan with paper liners and preheat your oven to 350°F (180°C).
3. Mix Dry Ingredients: In a large mixing bowl, whisk together cake flour, granulated sugar, blueberry powder, baking powder, and salt until fully combined.
4. Cream Butter with Dry Ingredients: Add the cubed unsalted butter to the dry ingredients and mix on low speed with a stand mixer until the mixture resembles coarse sand, about 2-3 minutes.
5. Combine Wet Ingredients: In a separate bowl, whisk together vegetable oil, sour cream, whole milk, eggs, and vanilla bean paste until smooth.
6. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and mix briefly until just combined. Scrape down the sides of the bowl and mix a little more to ensure even distribution but avoid overmixing.
7. Fill Cupcake Liners: Scoop the batter evenly into the prepared cupcake liners, filling each one approximately 3/4 full. This recipe yields 12 cupcakes.
8. Bake Cupcakes: Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched. Remove from oven and cool in the pan on a wire rack for 5 minutes.
9. Cool Completely: Carefully remove the cupcakes from the pan and allow them to cool completely on the wire rack before frosting.
10. Prepare Blueberry Buttercream Frosting: In a clean bowl, beat unsalted butter until smooth and creamy. Gradually add powdered sugar and beat on medium speed until light and fluffy. Mix in 1/4 cup of the prepared blueberry filling, heavy cream, vanilla extract, and a pinch of fine sea salt until the frosting is smooth and fluffy.
11. Core the Cupcakes: Place the cooled cupcakes back into the cupcake pan for stability. Using a cupcake corer or small knife, remove the center of each cupcake to create a well for filling.
12. Fill and Frost: Spoon blueberry filling into the hollowed centers of each cupcake. Then pipe the blueberry buttercream around the filled center, filling the hollow and decorating the top.
13. Garnish and Serve: Finish by garnishing with freeze-dried blueberries or fresh blueberries for an elegant presentation. Enjoy your triple blueberry cupcakes!

Notes

• When measuring cake flour, spoon it lightly into your measuring cup and level with a knife to avoid packing and ensure accurate measurement.
• Freeze-dried blueberries or blueberry powder intensify the blueberry flavor in the batter and can be found in specialty baking stores or online.
• Cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
• Allow cupcakes to cool completely before frosting to prevent melting and soaking.
• Use room temperature ingredients for better mixing and texture in the batter and frosting.

Keywords: blueberry cupcakes, blueberry filling, blueberry buttercream, triple blueberry, blueberry dessert, summer cupcakes, berry cupcakes