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Blueberry Cupcakes
Yield: 12 cupcakes
These blueberry cupcakes are packed with blueberries. The cupcakes are made with fluffy vanilla cake studded with fresh blueberries and frosted in smooth blueberry buttercream frosting. This blueberry cupcake recipe makes for a berrylicious spring or summer dessert!
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
Vanilla Blueberry Cupcakes
- 1¼ cups (156 g) all-purpose flour
- 1½ tsp (1 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter room temperature
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg room temperature
- 2 tbsp (24 g) sour cream room temperature
- 2 tsp (2 tsp) vanilla extract
- ½ cup (120 ml) milk room temperature
- ¾ cup (111 g) fresh blueberries small blueberries work best
Blueberry Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2½ cups (300 g) powdered sugar
- ¼ cup (37 g) blueberry reduction learn how to make blueberry reduction
- 1 tsp (1 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
- 1 tbsp (15 ml) heavy cream
Additional Ingredients
- 36 (36) fresh blueberries for decorating
Instructions
Vanilla Blueberry Cupcakes
- Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners.
- In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg, sour cream, and vanilla extract and mix until smooth.
- Add in half of the flour mixture and mix until mostly combined. Then, pour in the milk and mix. Add the remaining half of the flour mixture and mix until combined and smooth. Fold in the blueberries.
- Portion the cupcake batter into the cupcake liners about 3/4 full. Bake the cupcakes for approximately 20 minutes until the tops of the cupcakes spring back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Blueberry Buttercream Frosting
- Be sure to make the blueberry reduction before you start making the blueberry buttercream frosting. Check out this tutorial on how to make blueberry reduction.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for about 5 minutes until light, pale, and fluffy.
- Add in the powdered sugar and mix on low speed until well combined. Add in the room temperature blueberry reduction, vanilla extract, and salt and mix on low speed until smooth. Drizzle in the heavy cream.
- Turn the mixer to medium speed and whip the buttercream for 3 to 5 minutes until it is smooth and creamy.
Assembling the Cupcakes
- Fill a piping bag fitted with an Ateco 857 piping tip with the blueberry buttercream frosting. Pipe a swirl of the frosting onto the cooled cupcakes. Decorate the cupcakes with fresh blueberries.
Notes
Store the blueberry cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for about 3 to 4 days. Serve at room temperature for the best taste and texture.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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