Dessertscambreabakes5.0
Triple Blueberry Cupcakes with Blueberry Filling
These moist blueberry cupcakes are even better than from a bakery! Made with frozen blueberries, they’re supremely soft and bursting with blueberry flavor in every bite. The vibrant, naturally purple hue comes from a blend of blueberry powder, while the light, fluffy texture is created with a touch of sour cream and European butter. Each cupcake is filled with blueberry jam and topped with a luscious blueberry buttercream that makes them simply irresistible—perfect for any occasion!
👥 12 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 2h🔥 Cook: 20 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- blender
- pan
- oven
- mixing bowl
- whisk
- baking sheet
📝 Preparation Steps
1
For the Blueberry Filling
2
Cook the blueberries, sugar, brown sugar, vanilla, and lemon juice over medium heat until the berries have released their juices and are bubbling. Transfer the berries to a blender and blend until smooth, then pour it back into the pot and bring it back to a boil. Mix in the cornstarch slurry and cook ⏱️ 2-3 minutes longer until thickened. Scrape into a bowl and set aside.
brown sugar (packed)2 tablespoonslemon juice1 teaspooncornstarch1 tablespoon
3
For the Cupcake Batter
4
Line a 12-cup cupcake pan with paper liners and preheat the oven to 350°F/180°C.
5
In a stand mixing bowl, whisk together the flour, sugar, blueberry powder, baking powder, and salt. Mix in the butter on low speed until it resembles coarse sand, about ⏱️ 2-3 minutes.
baking powder2 teaspoons
6
In a separate bowl, whisk together the oil, sour cream, milk, egg, and vanilla.
7
Mix the wet ingredients into the dries for a few seconds, then scrape down the bowl and continue mixing until just combined.
8
Scoop the batter into the liners, filling each one roughly 3/4 full. You will have enough batter for 12 cupcakes.
9
Bake for ⏱️ 15-20 minutes or until the tops bounce back when lightly touched. Set aside to cool on a wire rack for ⏱️ 5 minutes, then carefully remove each one from the pan and let them finish cooling on the rack.
10
For the Frosting
11
Cream the butter until smooth, then mix in the powdered sugar. Beat on medium speed until light and fluffy, then mix in 1/4 cup of the blueberry jam, heavy cream, and salt until combined.
powdered sugar2 cupsheavy cream (room temperature)3 tablespoons
12
Assembly
13
Put the cupcakes back into the cooled cupcake pan. It’s easier to core them this way! Core the center of the cupcakes, then place them on a baking sheet or serving platter and fill them with the blueberry filling. Pipe the blueberry buttercream around the core, then fill the center with more blueberry filling. Garnish with freeze-dried blueberries or fresh blueberries, and enjoy!
Nutrition Facts
calories
524 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
1 g
sugar Content
29 g
sodium Content
234 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
112 mg
carbohydrate Content
44 g
saturated Fat Content
21 g
unsaturated Fat Content
15 g
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