Introduction

These Triple Blueberry Cupcakes are bursting with fresh and rich blueberry flavor in every bite. Featuring a moist cupcake base, tangy blueberry filling, and creamy blueberry buttercream, they are a delightful treat for any blueberry lover.

This image shows close-up blueberry cupcakes with two main layers. The bottom layer is a dense, moist cake with a speckled grayish-purple color from blueberries baked inside. On top of the cake is a thick layer of smooth, creamy frosting in a soft pink color, dotted with tiny blueberry pieces. One cupcake is cut in half, revealing a glossy, dark purple blueberry jam filling in the cake center, contrasting with the lighter cake and frosting. The cupcakes sit in light beige paper liners on a dark, patterned tray with fresh blueberries scattered around. The scene is detailed and textured with a rich mix of colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups frozen blueberries
3 tablespoons granulated sugar
2 tablespoons brown sugar (packed)
1 tablespoon vanilla bean paste or extract
1 teaspoon lemon juice
1 tablespoon water
1 tablespoon cornstarch
1 1/2 cups cake flour
3/4 cup + 2 tablespoons granulated sugar
1/3 cup finely pulverized freeze-dried blueberries (or blueberry powder)
2 teaspoons baking powder
1/2 teaspoon fine sea salt
6 tablespoons cubed unsalted butter (room temperature)
1/3 cup vegetable oil
1/4 cup sour cream (room temperature)
1/2 cup whole milk (room temperature)
2 eggs (room temperature)
1 teaspoon vanilla bean paste or extract
1 1/2 cups unsalted butter (room temperature) for frosting
2 cups powdered sugar
1/4 cup blueberry filling (from recipe above)
3 tablespoons heavy cream (room temperature)
1 teaspoon vanilla paste or extract
Pinch of fine sea salt

Instructions

Step 1: Make the blueberry filling by cooking the blueberries, granulated sugar, brown sugar, vanilla, and lemon juice over medium heat until the berries release their juices and the mixture bubbles.
Step 2: Transfer the mixture to a blender and blend until smooth, then return it to the pot and bring back to a boil.
Step 3: Mix the cornstarch with water to form a slurry, then stir it into the boiling blueberry mixture. Cook for an additional 2-3 minutes until thickened. Scrape into a bowl and set aside.
Step 4: Preheat the oven to 350°F (180°C) and line a 12-cup cupcake pan with paper liners.
Step 5: In a stand mixer bowl, whisk together cake flour, granulated sugar, blueberry powder, baking powder, and salt.
Step 6: Add the cubed butter and mix on low speed until the mixture resembles coarse sand, about 2-3 minutes.
Step 7: In another bowl, whisk together vegetable oil, sour cream, milk, eggs, and vanilla.
Step 8: Pour the wet ingredients into the dry ingredients and mix briefly, then scrape down the sides and mix until just combined.
Step 9: Divide the batter evenly among the lined cupcake cups, filling each about 3/4 full.
Step 10: Bake for 15-20 minutes or until the tops spring back when lightly touched. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 11: To make the frosting, beat the butter until smooth and creamy. Gradually add powdered sugar and beat on medium speed until light and fluffy.
Step 12: Mix in 1/4 cup of the prepared blueberry filling, heavy cream, vanilla, and a pinch of salt until combined.
Step 13: Core the centers of the cooled cupcakes while they are still in the pan to make the filling process easier.
Step 14: Fill each cored cupcake with the blueberry filling, then pipe the blueberry frosting around the edges of the core.
Step 15: Fill the center with more blueberry filling and garnish with freeze-dried or fresh blueberries. Serve and enjoy!

Tips & Variations

For the best texture, measure cake flour by spooning it into your measuring cup and leveling it off rather than scooping directly from the bag.
Freeze-dried blueberry powder can be substituted with finely ground blueberry cereal or omitted if unavailable.
Use fresh blueberries in season for a brighter, fresher flavor.
To make the frosting extra smooth, sift the powdered sugar before mixing.
For a dairy-free version, substitute sour cream with coconut yogurt and use a plant-based milk and butter alternative.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture. The frosting may firm up when chilled; if desired, allow cupcakes to sit at room temperature for 20-30 minutes or gently warm gently in a low oven before serving.

How to Serve

The image shows a close-up of several poppy seed cupcakes with three clear layers visible in the cut-open cupcake at the center. The bottom layer is a dense, greyish poppy seed cake with a rough texture. Above it sits a glossy, deep purple berry jam filling that looks sticky and shiny. The top layer is a thick, smooth swirl of light pink frosting, dotted with tiny berry specks, spread on the cupcakes and topped with small dark blueberry pieces. The cupcakes are in brownish baking liners placed on a textured dark grey metal tray with a geometric star pattern, with a few blueberries scattered around. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well and may give a brighter flavor, especially when in season. Just keep in mind they may release slightly more liquid during cooking.

How do I prevent the cupcakes from sinking in the middle?

Make sure your eggs and other ingredients are at room temperature, mix the batter just until combined to avoid overmixing, and bake immediately after preparing the batter. Also, check that your baking powder is fresh and properly measured.