Go Back
–+ servings

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!
No ratings yet
Print Recipe Pin Recipe
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
Tried this recipe?Let us know how it was!