Description
Delightful cupcakes that combine the moist texture of a cupcake with the flavor of blueberry pie, topped with creamy blueberry buttercream.
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 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)
Instructions
- Preheat the oven to 350°F (175°C) and line two cupcake tins with liners. Sift together the flour, baking powder, baking soda, and cinnamon, and set aside.
- Cream the butter and sugar together in a large bowl. 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 by combining blueberries, sugar, cornstarch, and water in a saucepan. Simmer gently, mash the berries slightly, and stir in butter and lemon juice. Remove from heat, puree the mixture, and let it cool.
- Cut circles from the pie crust and fit into a mini muffin tin. Fill with blueberry compote and add a lattice top. Bake for 20 minutes or until golden.
- For the buttercream, cream the butter and gradually add powdered sugar. Mix in blueberry reduction and food coloring if desired.
- Core each cupcake and fill with blueberry compote gelatin mixture. Pipe blueberry buttercream over each cupcake and top with a mini blueberry pie.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. Customize with different berries or frosting flavors if desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry, cupcakes, dessert, pie, summer treats, birthday, baking