Description
Blueberry cupcake recipe with a soft vanilla blueberry cupcake base, a blueberry compote center, and a light blueberry frosting (makes 12 cupcakes).
Ingredients
Vanilla blueberry cupcakes
- 100 g (1/2 cup) Butter – unsalted, softened
- 150 g (3/4 cup) Sugar – granulated
- 2 Eggs – room temperature
- 1 1/2 tsp vanilla extract
- 135 ml (1/2 cup) Buttermilk – or yogurt
- 150 g (1 cup) Cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 80 g (1/2 cup) Blueberries – fresh or frozen
- 1/2 tbsp flour
Blueberry compote (for filling + frosting)
- 150 g Blueberries – fresh or frozen
- 30 g Sugar
- 1 1/2 tsp lemon juice
- Zest of 1/2 lemon
→ This amount yields enough compote for the cupcake centers and the frosting.
Blueberry frosting
- 250 g (1 cup) Mascarpone cheese – cold
- 220 ml (1 cup) Heavy cream – full-fat and cold
- 65 ml (1/4 cup) Blueberry compote
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Cupcake batter
- Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
- Sift the dry ingredients together: cake flour, baking powder, and salt.
- Cream the butter and sugar in a large bowl (or stand mixer) on medium speed until smooth and creamy.
- Add the eggs and vanilla and mix for about 3 minutes until fully incorporated.
- Fold in the dry ingredients and buttermilk alternately using a spatula, mixing just until smooth.
- Gently fold in the blueberries tossed with flour, without overmixing.
- Fill the cupcake liners about 3/4 full with batter.
- Bake in a preheated oven for about 15 minutes, until lightly golden and a toothpick comes out clean.
- Cool completely on a wire rack before filling and frosting.
Blueberry compote
- Combine all ingredients (blueberries, sugar, lemon juice, and zest) in a saucepan.
- Cook over medium heat for 8–10 minutes, until thick and jammy.
- Blend the compote until smooth, then strain through a fine sieve to remove skins.
- Reserve 1/4 cup (65 ml) of smooth blueberry purée for the frosting.
- Let the remaining compote cool completely for filling the cupcakes.
Blueberry frosting
- Place all frosting ingredients in a bowl: cold mascarpone, cold heavy cream, powdered sugar, vanilla, and the reserved blueberry purée.
- Mix at medium-low speed for 2–3 minutes until smooth, thick, and pipeable.
- Keep chilled until ready to use.
Decorating cupcakes
- Core the cooled cupcakes using a cupcake corer.
- Fill the centers with the blueberry compote.
- Pipe the blueberry frosting onto the cupcakes using a 1B or decorative piping tip.
- Decorate with fresh blueberries if desired.
- Chill for 20–30 minutes before serving to set the frosting.
Notes
Storage: Store frosted blueberry cupcakes in an airtight container for up to 3–4 days. Freeze unfrosted cupcakes for up to 3 months, well wrapped.
Tips:
- Make homemade buttermilk by mixing milk with 1 tbsp lemon juice or white vinegar, then let it rest 5 minutes.
- Use blueberries straight from the freezer to avoid coloring the batter.
- Strain and blend the blueberry compote for a smooth, lump-free frosting.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Chill the frosted cupcakes briefly before serving for a cleaner finish.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Cupcakes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 13.8 g
- Sodium: 75.1 mg
- Fat: 8.1 g
- Carbohydrates: 24.8 g
- Protein: 2.6 g
- Cholesterol: 50.2 mg