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These blueberry cupcakes are soft vanilla cupcakes filled with juicy blueberries and topped with a silky blueberry buttercream that is naturally colored and flavored with blueberry jam. Each bite combines a tender, moist crumb with burst of fresh blueberry flavor and a smooth frosting that is vibrant and delicious! These cupcakes are perfect for spring, summer or anytime you’re craving a fruit-forward dessert. These homemade blueberry cupcakes are bakery-worthy yet simple to make from scratch.
These moist blueberry cupcakes feature soft vanilla cupcakes that are filled with juicy blueberries and topped with a silky blueberry buttercream. Each bite delivers a tender, moist crumb busting with fresh blueberry flavor and finished with a vibrant frosting. Perfect cupcake for any spring, summer gathering.
For more cupcake recipes, try Raspberry Lemon Cupcakes, Raspberry Cupcakes and Apple Pie Cupcakes.
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WHY THIS RECIPE WORKS
- Moist vanilla cupcake base: The reverse creaming method gives these cupcakes a fine, tender crumb that stays soft for days
- Filled with fresh blueberries: These cupcakes are filled with fresh blueberries giving burst of blueberry flavor.
- Vibrant blueberry buttercream: These cupcakes are topped with blueberry buttercream that is made with blueberry jam for a beautiful natural blue color and lots of blueberry flavor.
- Perfect for birthdays and summer parties: These cupcakes are perfect to serve for any gathering!
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Cake flour: Gives a light and airy cupcakes. Cake flour only has a protein at around 9,5% which gives the cupcakes a super light and fluffy texture. It can be substituted with all-purpose flour.
- Granulated sugar: The sugar helps sweeten, as well as give moister to the cupcakes.
- Baking powder and baking soda: Help leaven and rise the cupcakes, so it has light and fluffy texture.
- Salt: Helps enhance the flavor of the cupcakes.
- Eggs: Take them out of the fridge 1-2 hours before baking, so they come to room temperature. (depending how warm your kitchen is).
- Oil: Use a flavor neutral oil, such as canola oil.
- Sour cream: Sour cream gives lots of moister to the cupcakes, as well as helps give the cupcakes a great structure.
- Butter: The butter is used for the cupcakes and buttercream. Bring it out and let it come to room temperature.
- Blueberries: These cupcakes are filled with fresh blueberries but you can also use frozen. Frozen blueberries will though likely color the batter a bit.
- Blueberry jam: The blueberry jam is used in the buttercream. Preferably use a jam that is not overly sweet. If your jam is not smooth, add it through a sieve to remove the blueberries. If you can't find blueberry jam, then you can replace it with black current jam.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Blueberry Cupcakes. This recipe needs a few bowls and an electric mixer.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Line a 12-cup cupcake tin lined with cupcake paper liners.
STEP 1: In a large bowl or in a bowl of a stand mixer, add granulated sugar, cake flour, baking powder, baking soda and salt and mix it together so everything has been combined.
STEP 2. Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredients and it looks sandy and crumbly.
STEP 3: In another mixing bowl add the sour cream, eggs and vanilla extract and with a hand whisk mix it all together until combined. Pour the wet ingredients into the dry and with the electric mixer mix it all together until smooth. Add the blueberries and gently fold them in.
STEP 4: Divide the cupcake batter into the 12 cupcake liners and bake them for 22-23 minutes. Let them cool down completely on a cooling rack.
STEP 5: For the buttercream, mix the butter in a stand mixer with the paddle attachment or with a hand mixer until light and fluffy on medium-high speed. Add the powdered sugar and blueberry jam in 2 parts. Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1M.
STEP 6: Thereafter pipe the buttercream of the cupcakes and decorate with fresh blueberries on each cupcake.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, replace it 1:1 with full-fat Greek yogurt.
Yes, make each element the day before, so you only need to assemble it the next day. Store the cupcake at room temperature in an airtight container. Make the buttercream and cover it with plastic wrap so it touches each the surface of the buttercream or in an airtight container, and store it in the fridge. Take the buttercream out of the fridge 30-45 minutes before assembling to come to room temperature. Give the buttercream a good mix and assemble it as instructed in the recipe card.
I recommend using a cake tester or a toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the cupcakes and once it comes out clean, with no cake batter on it, then it's done.
If you can't find blueberry jam, then you can replace it with black current jam.
HOW TO STORE
Store the Blueberry Cupcakes in the refrigerator in an airtight container. When wanting to eat them, take them out of the fridge and let them come to room temperature. It's best enjoyed within a 2-3 days.
Other Cupcake Recipes To Try
Make sure leave a STAR RATING if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Blueberry Cupcakes with Blueberry Buttercream
Ingredients
BLUEBERRY CUPCAKE
- 210 g cake flour
- 200 g granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 80 g butter
- 240 g sour cream room temperature
- 2 large eggs room temperature
- 1 tablespoon vegetable oil
- 1 ½ teaspoon vanilla extract
- 100 g fresh blueberries
- 1 teaspoon cornstarch
BLUEBERRY BUTTERCREAM
- 150 g butter cool room temperature
- 250 g powdered sugar
- 2 tablespoon smooth blueberry jam *see notes
- Fresh blueberries (Decoration)
Instructions
BLUEBERRY CUPCAKES
- Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
- In a large mixing bowl, add cake flour, granulated sugar, baking powder, baking soda and salt and mix it together so everything has been combined.200 g granulated sugar, 210 g cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredient and it looks sandy and crumbly.80 g butter
- In another mixing bowl add the sour cream, eggs and vanilla bean paste and with a hand whisk mix it all together until combined.240 g sour cream, 2 large eggs, 1 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry and with the electric mixer mix it all together until smooth. Make sure there are no lumps left in the batter.
- Add the clean blueberries to a bowl and toss them together with the cornstrach. Then add the blueberries to the batter and gently fold them in.100 g fresh blueberries, 1 teaspoon cornstarch
- Divide the cupcake batter into the 12 cupcake liners and bake them for 22-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.
BLUEBERRY BUTTERCREAM
- Sift the powdered sugar and set it aside.250 g powdered sugar
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.150 g butter
- Add the powdered sugar and blueberry jam in 2 parts (If your jam is not smooth, add it through a sieve to remove the blueberries). Whipping until each addition is fully incorporated. Scrape down the sides of the bowl and give the buttercream a final mix for 1 minute on low speed.2 tablespoon smooth blueberry jam
- Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1M. Then pipe the buttercream on the cupcakes, decorate with fresh blueberries and they are ready to be enjoyed.Fresh blueberries
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