Triple Blueberry Cupcakes with Blueberry Filling
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!
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.
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.
- In a separate bowl, whisk together the oil, sour cream, milk, egg, and vanilla.
- 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.
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!
