Blueberry Cupcakes with Blueberry Filling
Soft blueberry-infused cupcakes with a tart fruit center and silky berry buttercream.
Ingredients
- Blueberry Jam Filling
- 3 cups frozen blueberries
- 3 tablespoons granulated sugar
- 2 tablespoons packed brown sugar
- 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
- 3/4 cup + 2 tablespoons granulated sugar
- 1/3 cup finely pulverized freeze-dried blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter cubed and cold
- 1/3 cup vegetable oil
- 1/4 cup sour cream room temperature
- 1/2 cup whole milk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla bean paste or extract
- Blueberry Frosting
- 1 1/2 cups unsalted butter room temperature
- 2 cups powdered sugar
- 1/4 cup prepared blueberry filling
- 3 tablespoons heavy cream
- 1 teaspoon vanilla paste or extract
- A pinch of fine sea salt
Instructions
- Combine frozen blueberries, sugars, vanilla, and lemon juice in a saucepan over medium heat until the berries break down.
- Blend the mixture until smooth, return to the heat, and whisk in a cornstarch slurry to thicken.
- Preheat the oven and line a cupcake tin with paper liners.
- Whisk together cake flour, sugar, baking powder, salt, and pulverized blueberry powder in a mixer.
- Incorporate cold cubed butter into the dry ingredients until the texture resembles coarse sand.
- Slowly add the whisked wet ingredients—oil, sour cream, milk, eggs, and vanilla—into the dry mixture.
- Distribute the batter into the liners and bake until a toothpick comes out clean.
- Core the cooled cupcakes and spoon the cold blueberry jam into the centers.
- Whip the butter and powdered sugar with the remaining jam, cream, and vanilla to create the frosting.
- Pipe the frosting onto the filled cupcakes and garnish as desired.
Notes
• Room Temperature: Ensure eggs, milk, and sour cream are at room temperature to prevent the batter from curdling.
• Cake Flour: For the softest texture, stick with cake flour rather than all-purpose.
• Jam Cooling: The filling must be completely cold before adding it to the cupcakes or frosting to prevent melting.
• Storage: Keep cupcakes in an airtight container in the refrigerator for up to three days
• Cake Flour: For the softest texture, stick with cake flour rather than all-purpose.
• Jam Cooling: The filling must be completely cold before adding it to the cupcakes or frosting to prevent melting.
• Storage: Keep cupcakes in an airtight container in the refrigerator for up to three days