Name: Blueberry Pie Cupcakes
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
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)

Description

Blueberry Pie Cupcakes combine the classic flavors of blueberry pie with the fun of cupcakes, featuring a tasty blueberry compote filling and rich buttercream frosting.

Ingredients

Scale

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)

Instructions

Preheat oven to 350°F (175°C) and line two cupcake tins with liners.
Sift together flour, baking powder, baking soda, and cinnamon. Set aside.
Cream together butter and sugar, add eggs one at a time, then mix in vanilla and vegetable oil.
Gradually add flour mixture and milk, alternating, until just combined.
Scoop batter into liners, filling each about 2/3 full, and bake for 20 minutes. Let cool.
For the blueberry compote, combine blueberries, sugar, cornstarch, and water in a saucepan and simmer, mashing the berries. Stir in butter and lemon juice, then remove from heat and puree.
For the mini pie crusts, cut circles out of pie crust and place in 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.
To make buttercream, cream the butter, gradually add powdered sugar, mix in blueberry reduction, and if desired, add blue food coloring.
Core each cupcake and fill with blueberry compote gelatin mixture. Pipe blueberry buttercream on top and place mini blueberry pie on top with sprinkles for decoration.

Notes

Use fresh blueberries for the best flavor, and avoid overmixing the batter for light and fluffy cupcakes. Adjust sweetness of the blueberry compote to taste.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 300
Sugar: 20g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

Keywords: blueberry cupcakes, dessert, summer treats, baking, party food