Description
Delight in these Triple Blueberry Cupcakes, infused with fresh and freeze-dried blueberries, topped with a luscious blueberry filling.
Ingredients
Scale
- 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
- 1 1/2 cups cake flour
- 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
- 1 1/2 cups unsalted butter (room temperature)
- 2 cups powdered sugar
- 1/4 cup blueberry filling
- 3 tablespoons heavy cream (room temperature)
- 1 teaspoon vanilla paste or extract
- Pinch of fine sea salt
Instructions
- Combine 3 cups of frozen blueberries, 3 tablespoons granulated sugar, 2 tablespoons brown sugar, 1 tablespoon vanilla bean paste, 1 teaspoon lemon juice, and 1 tablespoon water in a saucepan.
- Cook over medium heat until the blueberries begin to release their juices and bubble.
- Thicken the mixture by adding 1 tablespoon of cornstarch dissolved in a little water.
- Simmer for an additional 5 minutes until thickened. Remove from heat and let cool.
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together 1 1/2 cups cake flour, 3/4 cup + 2 tablespoons granulated sugar, 1/3 cup pulverized freeze-dried blueberries, 2 teaspoons baking powder, and 1/2 teaspoon sea salt in a mixing bowl.
- Beat in 6 tablespoons cubed unsalted butter until crumbly.
- Mix in 1/3 cup vegetable oil, 1/4 cup sour cream, 1/2 cup whole milk, and 2 eggs until well combined.
- Incorporate 1 teaspoon vanilla bean paste until the batter is smooth.
- Cream 1 1/2 cups unsalted butter until fluffy.
- Gradually add 2 cups powdered sugar and blend until combined.
- Add 1/4 cup of blueberry filling, 3 tablespoons heavy cream, 1 teaspoon vanilla paste, and a pinch of fine sea salt.
- Beat until the frosting is light and fluffy.
- Scoop batter into each cupcake liner, filling them about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
- Cool the cupcakes completely before piping or spreading the frosting on top.
- Top with extra blueberries if desired.
Notes
Use room temperature ingredients for better batter consistency. Avoid overmixing to maintain fluffiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg