Blueberry Pie Cupcakes

Blueberry Pie Cupcakes combine the best of both worlds: the moist, fluffy texture of a cupcake and the delicious flavor of a blueberry pie. These delightful treats are perfect for any occasion, whether it’s a summer picnic, a birthday party, or simply a sweet treat at home.

Why Make This Recipe

Making Blueberry Pie Cupcakes is a wonderful way to enjoy the fresh taste of blueberries. They are fun to make and even more fun to eat! The combination of a cupcake filled with blueberry compote and topped with creamy blueberry buttercream makes these cupcakes stand out. Plus, they look beautiful with the mini pie on top!

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 filling)
3 tbsp cornstarch
1/4 cup water
1 tbsp butter (for filling)
1 tbsp lemon juice
2 pie crusts (store-bought or homemade)
3/4 cup blueberry compote (for filling)
1 1/4 cups butter (for frosting)
4-5 cups powdered sugar
3/4 cup blueberry compote (for frosting)
1 tsp vanilla extract (for frosting)
3/4 cup blueberry compote (for gelatin filling)
1 package gelatin powder
1/4 cup water (for gelatin)

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 a large bowl, cream the butter and sugar together. Add the eggs one at a time, followed by the vanilla extract and vegetable oil. Slowly add the dry mixtures and milk, mixing until just combined. Scoop the batter into the cupcake liners, filling each about two-thirds full. Bake for 20 minutes and let cool.
While the cupcakes are baking, prepare the blueberry filling. In a saucepan, combine the blueberries, sugar, cornstarch, and water. Simmer gently, mashing the berries slightly. Stir in the butter and lemon juice, then remove from heat. Puree the mixture and let it cool.
Cut circles from the pie crust and fit them into a mini muffin tin. Fill these with the blueberry compote and add a lattice top using strips of pie crust. Bake these for 20 minutes or until golden. Use any leftover pie crust scraps to bake as sprinkles.
For the buttercream, cream the butter and gradually add powdered sugar. Mix in the blueberry reduction, adding blue food coloring if desired.
Core each cupcake and fill the center with the blueberry compote gelatin mixture. Pipe the blueberry buttercream over each cupcake and top with a mini blueberry pie and sprinkles. Enjoy your gorgeous, flavorful Blueberry Pie Cupcakes!

How to Serve Blueberry Pie Cupcakes

Serve Blueberry Pie Cupcakes on a nice dessert platter. They are great for sharing with friends or family. You can also serve them with a scoop of vanilla ice cream for an extra special treat!

How to Store Blueberry Pie Cupcakes

Store Blueberry Pie Cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week.

Tips to Make Blueberry Pie Cupcakes

Make sure your butter and eggs are at room temperature for the best texture.
Don’t overmix the batter; mix just until combined for light and fluffy cupcakes.
Use fresh blueberries for the best flavor. If you can’t find fresh ones, frozen will work in a pinch; just thaw and drain excess water.
To make the blueberry buttercream even more flavorful, add extra blueberry compote to taste.

Variation

You can change things up by using other types of berries, like raspberries or strawberries, in place of blueberries. You can also experiment with different flavored frostings, such as cream cheese or chocolate.

FAQs

1. Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day ahead and store them. Just frost them before serving.

2. How do I make the blueberry compote from scratch?
To make the compote, simply cook fresh or frozen blueberries with sugar and a bit of water until they break down and thicken slightly.

3. Can I freeze these cupcakes?
Yes, you can freeze the uniced cupcakes. Just wrap them tightly in plastic wrap and store them in an airtight container for up to 3 months. Thaw before serving and add the frosting.

Enjoy making and sharing your delicious Blueberry Pie Cupcakes!