Blueberry Pie Cupcakes

Introduction

Blueberry Pie Cupcakes are a delightful treat that combine the classic flavors of blueberry pie with the fun and convenience of cupcakes. These sweet little delights are perfect for a summer gathering, a birthday party, or just a cozy afternoon at home. With a tasty blueberry compote filling and a rich buttercream frosting, they will surely please everyone’s taste buds!

Why Make This Recipe

Making Blueberry Pie Cupcakes is a wonderful way to enjoy the flavors of pie in a more portable form. They are not only delicious but also visually appealing, making them a great dessert choice for any occasion. Plus, using fresh blueberries gives them a bright and fruity flavor that is hard to resist. Whether you’re a baking novice or an experienced cook, this recipe provides a fun and rewarding baking experience.

How to Make Blueberry Pie Cupcakes

Ingredients:

2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 cups sugar
3/4 cup butter (room temp)
2 eggs (room temp)
3 tsp vanilla extract
2 tbsp vegetable oil
2 cups milk (room temp)
2 pints fresh blueberries
3/4 cup sugar (for compote)
3 tbsp cornstarch
1/4 cup water
1 tbsp butter (for compote)
1 tbsp lemon juice (for compote)
2 pie crusts (store-bought or homemade)
1 1/4 cups butter (for buttercream)
4-5 cups powdered sugar
3/4 cup blueberry compote
1 package gelatin powder (for filling)

Directions:

Preheat the oven to 350°F (175°C) and line two cupcake tins with liners. In a bowl, sift together the flour, baking powder, baking soda, and cinnamon. Set this mixture aside. In another bowl, cream together the butter and sugar. Add the eggs one at a time, then mix in the vanilla and vegetable oil. Gradually add the flour mixture and milk, alternating until just combined. Scoop the batter into the liners, filling each about 2/3 full, and bake for 20 minutes. Let them cool.
Meanwhile, make the blueberry compote. In a saucepan, combine the blueberries, sugar, cornstarch, and water. Allow it to simmer, gently mashing the berries. Stir in the butter and lemon juice, then remove from heat. Puree the mixture and let it cool.
For the mini pie crusts, cut circles out of the pie crust and place them into a mini muffin tin. Fill with blueberry compote and top with lattice strips made from additional pie crust. Bake for 20 minutes until golden brown. You can bake the scraps as sprinkles.
To make the buttercream, start by creaming the butter. Gradually add the powdered sugar and vanilla. Mix in the blueberry reduction for extra flavor. If desired, add blue food coloring to achieve your preferred shade.
Core each cupcake and fill them with the blueberry compote gelatin mixture. Pipe the blueberry buttercream on top of each cupcake. Finish by placing a mini blueberry pie on top and adding sprinkles for decoration.

How to Serve Blueberry Pie Cupcakes

Serve your Blueberry Pie Cupcakes on a nice platter or individual dessert plates. They can be enjoyed plain or with a scoop of vanilla ice cream on the side for an extra treat. These cupcakes are great for sharing, so be sure to bring them to your next gathering!

How to Store Blueberry Pie Cupcakes

Store your Blueberry Pie Cupcakes in an airtight container at room temperature if you plan to eat them within a couple of days. If you want to keep them longer, consider refrigerating them. When stored in the fridge, they can last for about a week. Just be sure to let them come to room temperature before serving for the best flavor.

Tips to Make Blueberry Pie Cupcakes

Use fresh blueberries for the best flavor, but frozen blueberries can work in a pinch—just thaw and drain them beforehand.
Make sure all your ingredients are at room temperature for better mixing.
Don’t overmix the batter; gentle mixing will keep your cupcakes light and fluffy.
Feel free to adjust the sweetness of the blueberry compote by adding more or less sugar to taste.

Variation

Try adding a lemon zest to the batter or blueberry compote for a hint of citrus freshness. You can also swap out blueberries for other berries like raspberries or strawberries for a different flavor experience!

FAQs

Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, you can use frozen blueberries, but be sure to thaw and drain them before using to avoid excess moisture.

Q: How long do these cupcakes stay fresh?
A: They can be stored at room temperature for about 2 days or in the refrigerator for up to a week.

Q: Can I make the blueberry compote ahead of time?
A: Absolutely! You can make the compote a day or two in advance and keep it in the refrigerator until you’re ready to use it.

Q: Do I need to use gelatin powder in the filling?
A: The gelatin helps set the compote filling, but if you prefer not to use it, you can simply layer the fresh compote inside the cupcakes.

Enjoy baking and indulging in your Blueberry Pie Cupcakes! They are sure to become a favorite!