Why you'll love this recipe
If you love decadent and flavorful cupcakes, then you absolutely must give this new fruity blueberry-flavored treat a try with my blueberry cupcakes recipe.
They are made from my all-time favorite vanilla cupcake recipe, which I've elevated with the addition of fresh blueberries. These delightful treats boast an incredible fruity blueberry center and are topped with a delectable mascarpone frosting infused with homemade blueberry puree.
Blueberry cupcakes are perfect for all occasions, whether it's a family gathering, a birthday celebration, an afternoon snack, or grand events like weddings or baby showers.
More blueberry desserts
Ingredients you need
Here's an overview of the ingredients and possible substitutions to make this recipe for homemade blueberry cupcakes, scroll down to see the quantities in the recipe card.
- Butter: Use room-temperature, unsalted, and softened butter. Take it out in advance or warm it slightly in the microwave.
- Sugar: White granulated sugar only, no flavored sugar to preserve the flavor of the cupcakes.
- Eggs: Large and at room temperature, take them out in advance or let them rest for a few minutes in a bowl of hot water.
- Buttermilk: Preferably buttermilk, which gives it a super-soft texture. You can replace it with plain yogurt, sour cream or see my tip on the recipe card notes for making homemade buttermilk.
- Flour: Use only cake flour for this recipe, measure quantities carefully with an electronic scale as measuring cups are not accurate.
- Yeast: I use only baking powder to make the cake batter rise.
- Vanilla and salt: Pure vanilla extract for fragrance and table salt to bring out the flavors.
- Blueberries: Fresh blueberries are preferable, but frozen blueberries also work well: just let them completely defrost before using.
A delicious homemade blueberry compote, which you can replace with blueberry jam, blueberry curd or make the recipe without.
Blueberry whipped cream
- Mascarpone: Use cold mascarpone cheese, not low-fat.
- Cream: Only full-fat heavy cream, at least 30% fat, cold.
- Powdered sugar: Only powdered sugar, no granulated sugar. If you run out of powdered sugar, you can blend it in a food processor or thermomix.
- Vanilla: pure vanilla extract or vanilla bean seeds.
- Blueberries: a blueberry puree that you can make at home by blending my blueberry compote and passing it through a fine sieve.
⚠️ You'll find quantities and full instructions in the recipe card at the end of this page.
How to make Blueberry mascarpone cupcakes
- Preheat oven to 350°F/180°C and prepare a muffin pan with paper liners.
- Place the softened butter and granulated sugar in a large bowl and mix with an electric mixer on medium speed for 2 minutes until creamy.
- Add the eggs and vanilla and mix again with the mixer for 3 minutes until smooth.
- Stir in the sifted dry ingredients and buttermilk in batches and mix with a spatula until smooth.
- Finish by adding the blueberries, previously mixed with flour, and stirring with a spatula to incorporate them.
- Pour the batter into the paper cups, filling them ¾ full.
- Bake for approx. 15-17 minutes, until golden brown on top.
- Allow blueberry cupcakes to cool before unmolding and cooling completely on a wire rack.
- Place all ingredients in a saucepan, including fresh or frozen blueberries, granulated sugar and lemon juice.
- Cook over medium heat for about 10 minutes, until the texture looks like chunky blueberry jam.
- Leave to cool completely before filling the cupcakes, which have been previously cored out with a cupcake corer.
- Place all ingredients, cold mascarpone, cold heavy cream, powdered sugar, vanilla and blueberry purée in a large bowl.
- Mix with an electric mixer at medium-low speed for about 2-3 minutes until smooth and firm.
- Fill a piping bag with the blueberry frosting and decorate the tops of the cooled cupcakes, adding fresh blueberries and a little blueberry compote for decoration.
- Place the blueberry cupcakes in the fridge for about 30 minutes before serving.
Storage and Tips
In the fridge: Blueberry cupcakes can only be stored in the fridge under plastic wrap or in an airtight container for around 3-4 days.
Freezer: Only cupcakes without the frosting can be kept in the freezer for up to 3 months; let them thaw gently in the fridge overnight.
Strain the blueberry compote through a fine sieve before using it to make the frosting. If you have chunks of blueberries, the frosting won't be smooth.
Add a little lemon juice and lemon zest to the cupcake batter to give the cupcakes a delicate lemon taste.
Replace the mascarpone with cream cheese such as Philadelphia to make a cream cheese frosting like a lemon blueberry cream cheese cupcakes.
Replace blueberries with other fruits, such as strawberries to make these strawberry cupcakes, raspberries like my white chocolate raspberry cupcakes, mango, apples, etc…
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