For 8 years as a pastry chef, I would bake up a storm every morning, filling pastry cases with moist blueberry scones, crunchy top blueberry muffins, and, of course, blueberry cupcakes! Surprisingly…the cupcakes were never a top seller. Crazy, I know, but they never delivered the same bold blueberry flavor.

The challenge was accepted: create a blueberry cupcake bursting with flavor…so I went all in with triple the blueberries! Freeze-dried blueberry powder for a natural purple color, sweet blueberry filling, and swirls of blueberry frosting on top. They’re moist, fluffy, and easily made from scratch, with bakery-quality results every time!

Blueberry filled cupcake cut in half to show the blueberry jam centers.

Hooked on blueberries? One of my favorite blueberry recipes of all time is my cinnamon rolls filled with blueberry jam. Like these cupcakes, they’re filled to the brim with fresh blueberry flavor!

Let’s Bake Them!

Blueberry jam filling in a white dish.

1

Make the juicy blueberry filling. Wild Maine blueberries are always my go-to because of their small size and big flavor, but regular blueberries can also be used! I like to blend the regular blueberries, though, because they don’t mash down well.

The dry ingredient and butter mixture in a mixing bowl showing the sandy texture.

2

Mix the butter into the dry ingredients until it resembles coarse sand. For a bakery-style flavor, use a European butter like Kerrygold. It has more fat in it than American butter, giving the cupcakes a very tender and moist texture.

Purple blueberry cupcake batter in a mixing bowl.

3

Mix in the wet ingredients to form the cupcake batter. Mix just until incorporation to keep from overmixing.

A side view of the cupcake pan to show the batter in the lined cups.

4

Bake the cupcakes in a paper-lined metal cupcake pan. Each liner will be roughly 3/4 full with batter. After baking, let them cool on a wire rack!

I always seem to have plenty of blueberries on hand, and if you do too, everyone loves when I make homemade toaster strudels with blueberry jam. They’re a homemade version of the frozen classic!

Blueberry frosting in a glass mixing bowl.

5

Make the blueberry buttercream frosting. You’ll incorporate some blueberry filling to give it a natural purple color and blueberry flavor!

A piping bag filling the center of a cupcake with blueberry filling.

6

Core the center of the cupcakes and fill with the blueberry jam. You can use an apple corer or a knife to cut out the centers, then use a spoon or piping bag to fill them.

Cupcakes on a baking tray with frosting swirled on top.

7

Pipe a border of frosting around the cupcakes with a round piping tip. Doing it this way leaves room to fill them with even more blueberry jam!

An overhead shot of the tops of the blueberry cupcakes.

8

Top the center with more of the blueberry filling. Garnish the tops with fresh or freeze-dried blueberries…or both!

A blueberry cupcake with a bite out of it showing the gooey blueberry filled center.

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

Blueberry cupcake cut in half to show the filled centers.

Triple Blueberry Cupcakes with Blueberry Filling

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– by Cambrea Gordon
These moist blueberry cupcakes are even better than from a bakery! Made with frozen blueberries, they’re supremely soft and bursting with blueberry flavor in every bite. The vibrant, naturally purple hue comes from a blend of blueberry powder, while the light, fluffy texture is created with a touch of sour cream and European butter. Each cupcake is filled with blueberry jam and topped with a luscious blueberry buttercream that makes them simply irresistible—perfect for any occasion!
Print Recipe Save Recipe Pin Recipe
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

Blueberry Jam 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

Blueberry 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

Blueberry 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

For the Blueberry Filling

  • Cook the blueberries, sugar, brown sugar, vanilla, and lemon juice over medium heat until the berries have released their juices and are bubbling. Transfer the berries to a blender and blend until smooth, then pour it back into the pot and bring it back to a boil. Mix in the cornstarch slurry and cook 2-3 minutes longer until thickened. Scrape into a bowl and set aside.
    3 cups (380 g) frozen blueberries, 3 tablespoons (40 g) granulated sugar, 2 tablespoons (26 g) brown sugar, 1 tablespoon vanilla bean paste or extract, 1 teaspoon lemon juice, 1 tablespoon water, 1 tablespoon cornstarch

For the Cupcake Batter

  • Line a 12-cup cupcake pan with paper liners and preheat the oven to 350°F/180°C.
  • In a stand mixing bowl, whisk together the flour, sugar, blueberry powder, baking powder, and salt. Mix in the butter on low speed until it resembles coarse sand, about 2-3 minutes.
    1 1/2 cups (180 g) cake flour, 3/4 cup + 2 tablespoons (180 g) granulated sugar, 1/3 cup (37 g) finely pulverized freeze-dried blueberries, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt, 6 tablespoons (84 g) cubed unsalted butter
  • In a separate bowl, whisk together the oil, sour cream, milk, egg, and vanilla.
    1/3 cup (65 g) vegetable oil, 1/4 cup (56 g) sour cream, 1/2 cup (113 g) whole milk, 2 (110 g) eggs, 1 teaspoon vanilla bean paste or extract
  • Mix the wet ingredients into the dries for a few seconds, then scrape down the bowl and continue mixing until just combined.
  • Scoop the batter into the liners, filling each one roughly 3/4 full. You will have enough batter for 12 cupcakes.
  • Bake for 15-20 minutes or until the tops bounce back when lightly touched. Set aside to cool on a wire rack for 5 minutes, then carefully remove each one from the pan and let them finish cooling on the rack.

For the Frosting

  • Cream the butter until smooth, then mix in the powdered sugar. Beat on medium speed until light and fluffy, then mix in 1/4 cup of the blueberry jam, heavy cream, and salt until combined.
    1 1/2 cups (339 g) unsalted butter, 2 cups (240 g) powdered sugar, 1/4 cup (56 g) blueberry filling, 3 tablespoons heavy cream, Pinch of fine sea salt

Assembly

  • Put the cupcakes back into the cooled cupcake pan. It’s easier to core them this way! Core the center of the cupcakes, then place them on a baking sheet or serving platter and fill them with the blueberry filling. Pipe the blueberry buttercream around the core, then fill the center with more blueberry filling. Garnish with freeze-dried blueberries or fresh blueberries, and enjoy!

Video

Notes

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Notes on blueberry powder: I used a 1.5-ounce bag of freeze-dried blueberries, pulverized them in a food processor until it was a fine powder, then measured out the 1/3 cup. If you have blueberry powder, that’s even easier!
Notes on blueberries: If you’re using wild Maine blueberries, there is no need to blend them unless you want to!
Storage: Keep leftover cupcakes in an airtight container at room temperature for 2-3 days.
Freezer: Freeze the assembled cupcakes in an airtight container for 2-3 weeks. Let them defrost in the fridge overnight before serving. You can also freeze the baked cupcakes for up to one month, defrost them, and decorate them when ready!
Serving: 1serving | Calories: 524kcal | Carbohydrates: 44g | Protein: 4g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 234mg | Potassium: 91mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1045IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 0.5mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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