Introduction

These Triple Blueberry Cupcakes are a burst of fresh and sweet blueberry flavor in every bite. With blueberry filling inside, blueberry powder in the batter, and a luscious blueberry buttercream frosting, they’re perfect for any celebration or a special treat.

The image shows a close-up of a blueberry cupcake cut in half, revealing four distinct layers: a base layer of moist greyish-purple cake with visible bits of blueberry, a glossy dark purple blueberry jam filling in the middle, a thick top layer of smooth, light purple frosting with specks of blueberry, and small dried blueberry pieces sprinkled on top. The cupcake sits on its peeled-back paper liner, surrounded by whole blueberries and other similar cupcakes on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (*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
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

Step 1: For the Blueberry Filling, combine the frozen blueberries, granulated sugar, brown sugar, vanilla, and lemon juice in a medium saucepan over medium heat. Cook until the berries release their juices and the mixture starts to bubble.
Step 2: Transfer the cooked berries to a blender and puree until smooth. Pour the mixture back into the saucepan and bring to a boil.
Step 3: Mix the cornstarch with water to form a slurry, then stir it into the boiling berry mixture. Cook for 2-3 minutes more until thickened. Transfer the filling to a bowl and set aside to cool.
Step 4: Preheat the oven to 350°F (180°C) and line a 12-cup cupcake pan with paper liners.
Step 5: In a stand mixer bowl, whisk together cake flour, granulated sugar, blueberry powder, baking powder, and salt.
Step 6: Add the cubed butter and mix on low speed until the mixture looks like coarse sand, about 2-3 minutes.
Step 7: In a separate bowl, whisk together vegetable oil, sour cream, milk, eggs, and vanilla.
Step 8: Pour the wet ingredients into the dry ingredients and mix just until combined, scraping the bowl down as needed.
Step 9: Spoon the batter into the cupcake liners, filling each about 3/4 full. This recipe yields 12 cupcakes.
Step 10: Bake for 15-20 minutes, or until the tops spring back lightly when touched. Remove from oven and cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 11: For the frosting, beat the unsalted butter until smooth. Gradually add powdered sugar and beat on medium speed until light and fluffy.
Step 12: Mix in 1/4 cup of the prepared blueberry filling, heavy cream, vanilla, and a pinch of sea salt. Beat until combined and creamy.
Step 13: To assemble, place the cooled cupcakes back in the cupcake pan for stability. Core out the center of each cupcake carefully.
Step 14: Fill the hollowed center with blueberry filling, then pipe blueberry buttercream around the filled area. Add a little more filling on top of the buttercream.
Step 15: Garnish with freeze-dried blueberries or fresh blueberries as desired, then serve and enjoy!

Tips & Variations

For better texture, measure cake flour by spooning it into your cup and leveling it off instead of scooping directly from the bag.
If you don’t have freeze-dried blueberries, blueberry powder or finely crushed dried blueberries also work well to enhance flavor and color.
Use fresh lemon juice for a bright flavor punch in the filling instead of bottled lemon juice.
Substitute sour cream with Greek yogurt for a tangy twist and moisture.
Pipe the frosting with a large star tip for a beautiful presentation.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. You can freeze unfrosted cupcakes wrapped tightly for up to 1 month; thaw completely before adding filling and frosting.

How to Serve

The image shows a close-up of a blueberry muffin cut in half, revealing three layers: the bottom layer is a soft, crumbly blueberry muffin base with a speckled texture in grayish-blue color; the middle layer is a thick, glossy dark purple blueberry jam filling; the top layer is a thick, creamy light purple frosting with small dark specks, decorated with tiny dried blueberry pieces on top. The muffin liner is brown and textured, and the muffin rests on a dark patterned surface with whole blueberries scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used. However, frozen blueberries tend to release more juice, which is helpful for making the filling.

How do I prevent the cupcakes from sinking in the middle?

Make sure not to overmix the batter once the wet and dry ingredients are combined. Also, ensure your baking powder is fresh and preheat the oven properly.