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    Home / Desserts / Cupcakes

    Blueberry Cupcakes

    Aug 17, 2023 by Fadela This post may contain affiliate links

    These blueberry cupcakes are incredibly delicious and just as flavorful as my raspberry cupcakes, with all the blueberry flavor just like in my favorite blueberry streusel muffin recipe.

    Crafted with tender and soft cupcakes with whole blueberries, with a luscious lemon blueberry compote filling, and topped with a creamy blueberry frosting.

    blueberry cupcakes on a table this recipe

    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

    • Strawberry Blueberry Banana Smoothie
    one blueberry cupcakes with fresh blueberries

    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.

    Cupcakes batter

    • 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.

    Blueberry filling

    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.

    one. blueberry cupcakes with fresh blueberries

    How to make Blueberry mascarpone cupcakes

    Cupcake batter

    • 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.
    large bowl with ingredients
    cupcakes pan with blueberry cupcake batter

    Blueberry filling

    • 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.
    saucepan with blueberry and sugar
    one cupcake on a table with blueberry filling

    Blueberry frosting

    • 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.
    mixing bowl with ingredients
    mixing bowl with blueberry frosting

    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…

    blueberry cupcake on a table

    You'll also love

    • Chocolate cupcakes
    • Oreo cookies and cream cupcakes
    • Strawberry crunch cupcakes

    Did you like this recipe? Don't forget to rate it and leave me a review in the comments! And to not miss any recipes follow @sweetlycakes on Instagram and tag me to share it if you make this recipe 😊!

    Print
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    Blueberry Cupcakes


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    • Author: Fadela
    • Total Time: 55 minutes
    • Yield: 12 cupcakes
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    Description

    Blueberry cupcake recipe with blueberry vanilla cupcake base, blueberry compote heart and blueberry frosting (for 12 cupcakes).


    Ingredients

    Vanilla blueberry cupcakes

    • 100 g (½ cup) Butter - unsalted and softened
    • 150 g (¾ cup) Sugar - granulated
    • 2 Eggs - room temperature
    • 1 ½ teaspoons vanilla extract
    • 135 ml (½ cup) Buttermilk - or yogurt
    • 150 g (1 cup) Cake Flour 
    • 1 ½ tsp. baking powder
    • ¼ tsp. salt
    • 80 g (½ cup) Fresh blueberries - or frozen
    • ½ tbsp. flour

    Blueberry filling

    Homemade blueberry compote

    Blueberry frosting

    Blueberry frosting


    Instructions

    Cupcakes batter

    1. Preheat the oven to 350°F/180°C and prepare a cupcake pan with paper liners.
    2. In a medium bowl, mix and sift the dry ingredients, cake flour, baking powder, and salt.
    3. In another large bowl, or in the bowl of your stand mixer fitted with the whisk attachment, place the softened butter and granulated sugar and mix at medium speed until creamy and smooth.
    4. Add the eggs and vanilla extract and pulse again at medium speed for 3 minutes until smooth.
    5. Add the dry ingredients and buttermilk alternately, mixing each addition with a flexible spatula until smooth and homogeneous.
    6. Add the blueberries, previously mixed in a small bowl with the flour, and fold in with the spatula.
    7. Pour the cupcake batter into the cavities of the prepared pan, filling the paper cases ¾ full.
    8. Bake for about 15 minutes, until golden on top. (Check doneness by plunging a toothpick into the center of a cupcake; it should come out clean and crumb-free).
    9. Leave the blueberry cupcakes to cool slightly before removing them from the pan and cooling them completely on a wire rack.

    Blueberry compote

    Follow my recipe for blueberry compote, half of which will be used to fill the inside of 12 cupcakes and the other half to make a blueberry puree for the frosting.

    Blueberry frosting

    Follow my recipe for blueberry mascarpone frosting, keeping the quantities exactly as they are for decorating 12 cupcakes.

    Decorating cupcakes

    1. Remove the center of the cupcakes with a cupcake corer and fill with the blueberry mixture.
    2. Place the blueberry frosting in a large piping bag fitted with a 1B or other decorative tip.
    3. Decorate the tops of the cupcakes with swirls, then decorate with fresh blueberries.
    4. Place the blueberry cupcakes in the fridge for 20-30 minutes before serving.

    Equipment

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    Muffins tin

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    Image of Cupcakes linersImage of Cupcakes liners

    Cupcakes liners

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    Image of Cupcakes corerImage of Cupcakes corer

    Cupcakes corer

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    Stand mixer

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    Hand mixer

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    Notes

    Storage: Up to 3-4 days in the fridge under plastic wrap or in an airtight container. Cupcakes without frosting can be stored up to 3 months in the freezer.

    Buttermilk maison: Utiliser la même quantité de lait à laquelle vous ajouterez 1 cuillère à soupe de vinaigre blanc ou du jus de citron.

    • Prep Time: 40 minutes
    • Cook Time: 15 minutes
    • Category: Cupcakes
    • Cuisine: American

    Keywords: blueberry cupcakes, lemon blueberry cupcakes, blueberry mascarpone cupcakes

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    Hello and welcome to my blog! Fully addicted to cakes, blogging, and beautiful pictures! I share with you on this blog some tips and my favorite baking recipes which I hope will help you to enjoy your loved ones!

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