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Triple Blueberry Cupcakes with Blueberry Filling Recipe

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These Triple Blueberry Cupcakes with Blueberry Filling are a luscious treat combining juicy blueberry filling, moist blueberry-infused cake, and creamy blueberry buttercream frosting. Perfect for blueberry lovers, this recipe features layers of fresh and freeze-dried blueberries for an intense burst of berry flavor in every bite.

Ingredients

Scale

Blueberry Filling

  • 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

Cupcake Batter

  • 1 1/2 cups cake flour (*See notes below for measuring*)
  • 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

Frosting

  • 1 1/2 cups unsalted butter (room temperature)
  • 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

  1. Prepare the Blueberry Filling: In a medium saucepan over medium heat, cook the frozen blueberries with granulated sugar, brown sugar, vanilla bean paste, and lemon juice. Stir occasionally until the berries release their juices and the mixture starts to bubble. Carefully transfer the mixture to a blender and blend until smooth. Return the blended mixture to the saucepan and bring it back to a boil. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 2-3 minutes until the filling thickens. Scrape it into a bowl and set aside to cool.
  2. Make the Cupcake Batter: Preheat your oven to 350°F (180°C) and line a 12-cup cupcake pan with paper liners. In a large mixing bowl, whisk together the cake flour, granulated sugar, blueberry powder, baking powder, and sea salt. Add the room temperature cubed unsalted butter and mix on low speed until the mixture resembles coarse sand, about 2-3 minutes. In a separate bowl, whisk together the vegetable oil, sour cream, whole milk, eggs, and vanilla extract.
  3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix briefly for a few seconds. Scrape down the bowl and continue mixing until just combined to avoid overmixing the batter.
  4. Fill and Bake the Cupcakes: Scoop the batter into the lined cupcake pan, filling each liner about 3/4 full. Bake for 15-20 minutes, or until the cupcake tops spring back when lightly touched. Once baked, cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  5. Prepare the Frosting: Using a stand mixer or hand mixer, cream the unsalted butter until smooth. Gradually add the powdered sugar and beat on medium speed until light and fluffy. Mix in 1/4 cup of the blueberry filling, heavy cream, vanilla extract, and a pinch of salt until well incorporated.
  6. Assemble the Cupcakes: Place the cooled cupcakes back in the cupcake pan to make coring easier. Core out the centers of the cupcakes carefully. Fill the hollowed centers with the blueberry filling. Pipe the blueberry buttercream frosting around the cored area, creating a decorative ring, then fill the center with additional blueberry filling. Garnish with freeze-dried or fresh blueberries as desired. Serve and enjoy!

Notes

  • For cake flour measurement, spoon flour into the measuring cup and level off with a knife to ensure accuracy.
  • Freeze-dried blueberry powder intensifies blueberry flavor without adding moisture.
  • Room temperature ingredients help create a smooth batter and fluffy frosting.
  • Be careful not to overmix cupcake batter to maintain light texture.
  • Cupcake cores can be done with a small melon baller or cupcake corer tool.

Keywords: blueberry cupcakes, blueberry filling, blueberry frosting, triple blueberry, dessert, cupcakes

Find it online: https://freshrecipehub.com/triple-blueberry-cupcakes-with-blueberry-filling-recipe/