The perfect cupcakes for spring - soft and fluffy vanilla cupcakes filled with homemade blueberry filling and topped with a fresh blueberry buttercream frosting. Fluffy, fruity and delicious! These are guaranteed to have blueberry goodness in each bite!

They are very easy to make and taste way better than any bakery cupcakes. The blueberry filling and fruit-based buttercream just take the cupcakes to another level!

WHY YOU WILL LOVE THESE BLUEBERRY CUPCAKES?

• Easy to make!
• They are super soft, light and fluffy in texture. Fresh homemade blueberry filling in the centre makes them even more moist and drool-worthy.
• The assembled cupcake is a complete show-stopper! This is probably one of the best cupcakes, we've ever made. Perfect for any occasion like birthday parties, or tea parties.

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INGREDIENTS YOU'LL NEED ‍

This recipe makes 12 cupcakes. Scroll down to the recipe card for the complete list of ingredients and their exact quantities.

This recipe consists of three parts:

• Vanilla cupcake
• Homemade blueberry Filling
• Fresh blueberry buttercream Frosting 

FOR VANILLA CUPCAKES 

• Plain Flour/All-purpose flour: You can use regular plain flour. Important thing is to measure it correctly. Use a digital scale to measure it but if you don’t have one, then spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Caster sugar or superfine sugar: I used caster sugar. If you can’t find caster sugar, you can make it at home. Simply pulse-blend the granulated sugar in your coffee grinder or food processor until the texture is super fine like fine sand but not powdery. It needs only 2-3 quick pulses.      
• Unsalted butter and vegetable oil: I always love the buttery taste in cupcakes but at the same time I need softness in them when cold. Butter gives flavour and oil gives softness when cold. You can make them in advance and they will stay moist and softer for several days in the fridge if stored in an airtight container. It is best if you are using unsalted butter because you can control the amount of salt according to the recipe requirement.
• Eggs: Use eggs at room temperature 
• Baking powder: It is used to make them rise.
• Salt: Little bit of salt is used to balance the sweetness.
• Vanilla extract: The main ingredient. Always use good-quality vanilla extract.
• Buttermilk: It's an important part of baking. It makes cupcakes light and fluffy. You can use store-bought. I used homemade buttermilk here. Take 1/2 cup milk (at room temperature) and add 1 1/2 tsp lemon juice, stir to mix and set aside for 10 minutes before adding to the batter.

FOR BLUEBERRY FILLING

• Blueberries: Fresh or Frozen. You can use frozen blueberries especially when blueberries are not in season. Don’t thaw, If you are using frozen ones.
• Granulated sugar: It is added to slightly sweeten the filling.
• Lemon juice: It is added to enhance the flavour and offset some sweetness.

FOR FRESH BLUEBERRY BUTTERCREAM FROSTING

• Blueberry filling: Star ingredient of frosting
• Unsalted butter: Softened to room temperature, It means, it should be softened enough so that when you press it with your finger, with a little pressure, it will leave a dent. Always use unsalted butter so you can control the amount of salt in the frosting. You can add more salt to taste if needed.
• Icing sugar (confectioners sugar): For smooth and creamy frosting, always sift it out before using.
• Double Cream/ heavy cream/whipping cream: To make frosting creamy and silky smooth, add a little double cream. 
• Lemon juice: It brings out the flavour of blueberries. The tartness of blueberries works well with lemon.

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EQUIPMENT REQUIRED 

• Electric hand mixer
• 12 cup muffin tin
• Large mixing bowl
• Small saucepan
• Piping bag and nozzle

HOW TO MAKE VANILLA CUPCAKES 

Step 1: All ingredients should be at room temperature. Sift plain flour, salt and baking powder into a large bowl. Whisk together and set aside.

Step 2: Beat softened butter for one minute then add sugar in two batches, beat it for at least 2 minutes on medium. Add in vanilla extract, oil and then beat for 1 minute. Then add eggs (one at a time), and beat after each addition. Make sure to scrape the bowl so the butter gets well mixed in.

Step 3: Add in dry ingredients and buttermilk. Alternate these 2 ingredients, starting with dry ingredients and ending with dry ingredients. Beat on low after each addition until it is combined (avoid over-mixing).

Step 4: Take a 12-cupcake tin and line it with cupcake liners. Each liner should be 2/3 full with the filling. Bake in the preheated fan oven at 155C/311F (For a conventional oven, 175C/347F) for 19-20 minutes or until a toothpick inserted in the centre comes out clean. Leave on a wire rack to cool completely.

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HOW TO MAKE BLUEBERRY FILLING

Step 1: Wash the blueberries. Fresh blueberries are the best to use but frozen ones can also go well. If you are using frozen ones, don’t thaw.

Step 2: Add the blueberries, sugar and lemon juice into a medium saucepan. Cook over medium heat stirring occasionally. Cook the mixture for about 10-12 minutes or until it becomes thick and glossy and the blueberries have broken down. 

Step 3: Remove from the heat and let it cool at room temperature.

Step 4: Blend the mixture until you have a smooth sauce. Pop in the fridge until needed.

HOW TO MAKE FRESH BLUEBERRY BUTTERCREAM FROSTING 

Step 1: Take the softened butter in a bowl and beat it until smooth and creamy (about 2-3 minutes), using a handheld mixer, or stand mixer with the paddle attachment.

Step 2: We have to add icing sugar in 3 batches. So add in 1/3 of icing sugar + lemon juice and beat it again until completely combined.

Step 3: Add in the second batch of icing sugar and beat until combined, scraping down the sides as needed.

Step 4: Add in the remaining icing sugar + double cream and beat on medium speed until the frosting becomes nice and fluffy with a quite thick consistency.

Step 5: Add in the cooled blueberry filling. I used 2 tbsp of filling, you can add 1 tbsp more if you want more dark colour. Beat it again until you get smooth and fluffy frosting ( about 1 minute). It’s ready to use.

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ASSEMBLY

• Cut out the middle part of the cooled cupcakes by using any medium-sized piping nozzle or a small knife. Gently press down the nozzle, twisting the nozzle as you push to cut the middle part of the cupcake and not squish it. Halfway deep through the cupcake, gently pull out the nozzle and clean it before the next use. Fill the middle part of the cupcakes with cooled blueberry filling.
• Spoon the buttercream into a piping bag, you can use any nozzle of your choice. Make swirls with blueberry buttercream frosting onto the cupcakes.
• Decorate with fresh blueberries (optional).

PRO TIPS TO MAKE PERFECT BLUEBERRY CUPCAKES!

• Always use room temperature ingredients to keep an even consistency of the batter like eggs, butter, and buttermilk.
• Measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, use proper measuring cups and spoons. Spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour. 
• To make the batter mixture well-mixed, add flour and buttermilk alternatively.
• To get the proper top, fill the cupcake liners only 2/3 full otherwise they will overflow.
• For frosting, use Soften butter to room temperature to get the best results. It should be soft to touch but not melted.
• To get silky smooth frosting, sift the icing sugar before use. It should be added in batches.
• To make the frosting light and airy, cream the butter first then add icing sugar, and mix until it’s nice and creamy (about 2-3 minutes). Don’t over beat otherwise the frosting will lose its consistency.

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FAQ

Can I Make Cupcakes In Advance?

Yes, You can bake them one day in advance but keep them in an airtight container. They will stay fresh and moist. 

How To Store Vanilla Cupcakes?

These cupcakes remain moist and fresh for up to 3-4 days in the fridge if you keep them in an airtight container. You can also freeze them without frosting for up to 1-2 months. Separately wrap them in cling wrap then keep them in a zip lock bag and freeze. Take them out to thaw for 1 hour to bring them to room temperature before decorating them.

How To Store Blueberry Filling?

You can store leftover filling in the fridge for up to 1 week in an airtight container.

Can I Make This Blueberry Buttercream Frosting a Day Ahead And How To Store It?

Yes, you can make it a day ahead, put it in an airtight container and pop in the fridge. To bring the frosting to its original consistency, bring it back to room temperature and beat it again with your mixer on low speed. 

This frosting can be stored at room temperature for several hours before you use it. You can keep it in the fridge for up to 8-10 days (in an airtight container). Just bring it to room temperature before you use it. You can even freeze it for 1-2 months. Put it in an airtight container and freeze it. Bring to room temperature before use. If the frosting looks grainy, add 1-2 tsp of whipping cream and give it a good mix with a mixer until it becomes smooth and fluffy. 

What Are Other Options To Use Blueberry Filling?

The options are endless! The filling can be used on top of ice cream. It can be used with double cream or greek yoghurt in the morning. It can pair up with everything like cheesecake, pancakes, french toast, waffles and pound cake.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊