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Blueberry Cupcakes with Blueberry Buttercream

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!
5 fra 2 stemmer
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

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

Notes

Notes:
Blueberry jam: 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.

Nutrition

Carbohydrates: 55gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 80mgSodium: 302mgPotassium: 68mgFiber: 1gSugar: 40gVitamin A: 648IUVitamin C: 1mgCalcium: 43mgIron: 0.4mg
Keyword blueberry, buttercream, cupcakes
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