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Blueberry Cupcakes with Blueberry Buttercream Recipe

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4.1 from 14 reviews

Delight in these moist and tender Blueberry Cupcakes topped with a luscious blueberry buttercream frosting. Bursting with fresh blueberries folded into a soft cake, complemented by a smooth and flavorful buttercream infused with blueberry jam, these cupcakes are perfect for any occasion or sweet craving.

  • Total Time: 52 minutes
  • Yield: 12 cupcakes

Ingredients

Cupcake Batter

  • 210 g cake flour
  • 200 g granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 80 g butter
  • 240 g sour cream (room temperature)
  • 2 large eggs (room temperature)
  • 1 tbsp vegetable oil
  • 1 ½ tsp vanilla extract
  • 100 g fresh blueberries
  • 1 tsp cornstarch

Blueberry Buttercream

  • 150 g butter (cool room temperature)
  • 250 g powdered sugar
  • 2 tbsp smooth blueberry jam (strained if chunky)
  • Fresh blueberries (for decoration)

Instructions

  1. Preheat and prepare: Preheat the oven to 160ºC (320ºF) using the conventional oven setting, and line a 12-cup cupcake tray with cupcake liners for easy removal and baking.
  2. Mix dry ingredients: In a large bowl, combine cake flour, granulated sugar, baking powder, baking soda, and salt, mixing thoroughly to evenly distribute all dry components.
  3. Incorporate butter: Add the butter and mix with a hand or stand mixer using the paddle attachment until the mixture looks sandy and crumbly, indicating the butter is well coated with the dry ingredients.
  4. Combine wet ingredients: In a separate bowl, whisk together sour cream, eggs, vegetable oil, and vanilla extract until fully combined and smooth.
  5. Blend wet and dry mixtures: Pour the wet mixture into the dry ingredients, then beat with an electric mixer until the batter is smooth and lump-free.
  6. Prepare blueberries: Toss the fresh blueberries gently with cornstarch to prevent them from sinking during baking, then carefully fold them into the batter to evenly distribute.
  7. Fill cupcake liners and bake: Divide the batter evenly among the 12 cupcake liners, then bake for 22-23 minutes until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes before gently removing them to a wire rack to cool completely, ensuring they do not become soggy.
  9. Prepare buttercream sugar: Sift the powdered sugar to remove any lumps and set aside for frosting preparation.
  10. Whip butter: Using a mixer with paddle attachment, whip the butter on medium/high speed for 4 minutes until light and creamy. Scrape down the bowl sides and whip for an additional 2 minutes.
  11. Add sugar and jam: Add the powdered sugar and blueberry jam in two additions, mixing thoroughly after each to incorporate fully. If jam is chunky, strain first for a smooth frosting.
  12. Final mixing: Scrape the bowl sides and mix the buttercream on low speed for 1 minute to achieve a smooth, uniform texture.
  13. Decorate cupcakes: Transfer the buttercream to a piping bag fitted with a star tip (e.g., Wilton 1M). Pipe the frosting onto cooled cupcakes and top each with fresh blueberries for decoration and added flavor.

Notes

  • Make sure all your wet ingredients are at room temperature to ensure smooth blending and even baking.
  • Tossing blueberries with cornstarch helps prevent them from sinking to the bottom during baking.
  • If your blueberry jam contains berries or seeds, strain it for a smooth buttercream consistency.
  • Allow cupcakes to cool fully before frosting for best results.
  • You can substitute the sour cream with Greek yogurt to add a slight tang and moisture.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/blueberry-cupcakes-with-blueberry-buttercream-recipe/