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Are you looking for an easy and delicious recipe on how to make fresh blueberry cupcakes? Then you have come to the right place! These berrylicious cupcakes are topped with a fresh blueberry buttercream frosting and then topped with fresh blueberries and drizzled with a blueberry puree.
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Jump to RecipeWhat will you need to bake these blueberry cupcakes?
This recipe makes a dozen super large cupcakes using a Texas muffin pan. Obviously, if you don’t have a Texas muffin pan…you need one! It’s one of the things that puts these cupcakes over the moon! You can use a regular muffin pan but they are much more impressive using the suggested method.
Don’t forget the Texas sized liners
How to make fresh blueberry cupcakes with blueberry buttercream frosting
Making the blueberry puree:
This can be prepared a day in advance
Making the blueberry cupcakes:
Pour batter into liners equally about 1/3 of the way to the top. Bake at 350 degrees Fahrenheit for approximately 35 minutes. Apply the toothpick test before removing from oven to completely cool.
Making the blueberry buttercream frosting:
Assembling the final product:
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Berrylicious Blueberry Cupcakes
Ingredients
Blueberry Cupcakes
- 3 ⅓ cups Cake Flour
- 1 tbsp Cake Flour (additional) to coat fresh blueberries
- ½ tsp Baking Soda
- 1½ tsp Baking Powder
- 1 tsp Salt
- 2 cups Granulated Sugar
- 8 tbsp Unsalted Butter
- 2 Eggs
- 4 Egg Whites
- 2 tsp Vanilla Extract
- ½ cup Buttermilk
- ⅔ cup Sour Cream
- 5 cups Fresh Blueberries Save some extra to top off cupcakes with!
Blueberry Puree for Frosting
- 1½ cups Fresh Blueberries
- 2 tbsp Water
- 1 tsp Granulated Sugar
Blueberry Buttercream Frosting
- ¾ cup Blueberry Puree from above Optional: save some puree to drizzle on frosted cupcakes
- 16 tbsp Unsalted Butter Room Temperature (2 sticks)
- ½ tsp Salt +/- for desired consistency
- 1 tbsp Whipping Cream +/- for desired consistency
- 6 cups Powdered Sugar
- Fresh Blueberries for Topping
Instructions
Blueberry Cupcakes
- Note: This makes 12 cupcakes using a Texas Muffin pan (extra large).
- Preheat oven to 350° F.
- Line the Texas muffin pan. If you don't have liners large enough, spray the pan with cooking spray to help the homemade liners form to pan. Make your own liners using parchment paper.
- In a medium bowl to set aside, add cake flour, baking soda, baking powder and salt. Combine and set aside.
- In an electric mixer bowl, whip the granulated sugar and butter together using the paddle attachment until a fluffy texture is formed.
- Add to the mixture the eggs one at a time. Add the egg whites and then mix in the vanilla extract.
- Using a liquid measuring cup, add the buttermilk. In the same measuring cup, add the sour cream and whisk until combined.
- Alternate adding the flour mixture and the buttermilk mixture to the electric mixer. Begin with about 1/3 of the flour mixture, add 1/3 buttermilk mixture, continue until combined.
- In a separate bowl add the fresh blueberries and coat with cake flour (this assists in keeping the blueberries from sinking) – do not skip this step!
- Using a spatula, gently fold in the fresh blueberries coated in cake flour.
- Fill the 6 paper or parchment lined Texas muffin cups about ⅓ of the way to the top.
- Bake for approximately 35 minutes (ovens vary) or until it passes the toothpick test (insert toothpick into center and the toothpick should come out clean).
- Let them cool in muffin pan for 5 minutes prior to transferring to a cooling rack to cool completely before frosting.
Blueberry Puree for Buttercream Frosting (this can be done the day before and refrigerated)
- In a small saucepan, bring the fresh blueberries, water and granulated sugar to a simmer over medium heat.
- Continually stir once at a simmer. After 5 minutes at a simmer, gently mash the mixture until thickened into a reduction (approximately 7-9 minutes). Remove from heat.
- Strain the blueberry mixture using a fine mesh sieve or sifter over a small bowl. It is easy to push through using a spoon. Discard the skins in the sieve. Allow the strained blueberry puree to completely cool before continuing on with making the buttercream frosting.
Blueberry Buttercream Frosting
- In an electric mixer bowl, beat the room temperature softened butter with the paddle attachment on medium high speed until completely smooth (approximately 2 minutes).
- Add ¾ cup of blueberry puree and beat until combined.
- One cup at a time, add the powdered sugar on low speed. After you have added 4 cups of powered sugar, begin adding the whipping cream and salt. This is where you will need to determine if more or less powered sugar is needed for desired consistency.
- If needed continue adding powdered sugar until you reach the optimal consistency. If it is too soft you cannot pipe it onto the cupcakes for decorating. If it is too firm you will have a harder time getting it through while piping it onto the cupcakes (Papa bear, Mama bear, Baby bear syndrome).
- Frost or pipe onto completely cooled cupcakes. Top each cupcake with a few fresh blueberries and drizzle with blueberry puree.
- Whatever will not be eaten or served the same day, store in a covered container in the refrigerator. Prior to serving, remove from refrigerator and let them come to room temperature (approximately 30 – 45 minutes).
As an Amazon Associate I earn from qualifying purchases.
This post may contain affiliate links and we may earn compensation or discounts for products, gifts or services when you click on the links at no additional cost to you. Please visit our disclosure policy for more details.
