Description
Delight in these moist and flavorful Blueberry Cupcakes topped with a smooth, sweet Blueberry Buttercream frosting. Bursting with fresh blueberries folded into tender cake batter and crowned with a luscious, homemade blueberry-infused buttercream, these cupcakes are perfect for any occasion or a special treat.
Ingredients
Blueberry Cupcakes
- 210 g cake flour
- 200 g granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 80 g butter
- 240 g sour cream (room temperature)
- 2 large eggs (room temperature)
- 1 tbsp vegetable oil
- 1 ½ tsp vanilla bean paste
- 100 g fresh blueberries
- 1 tsp cornstarch
Blueberry Buttercream
- 150 g butter (cool room temperature)
- 250 g powdered sugar
- 2 tbsp smooth blueberry jam (strained if necessary)
- Fresh blueberries (for decoration)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 160ºC (320ºF) using a conventional oven setting. Line a 12-cup cupcake tray with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, combine cake flour, granulated sugar, baking powder, baking soda, and salt. Mix thoroughly to evenly distribute all dry ingredients.
- Incorporate Butter: Add 80 g butter to the dry mixture and blend using a hand or stand mixer with a paddle attachment until the mixture resembles sand and is crumbly, ensuring butter is fully coated.
- Combine Wet Ingredients: In a separate bowl, whisk together sour cream, eggs, vegetable oil, and vanilla bean paste until fully integrated and smooth.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and blend with an electric mixer until the batter is smooth without lumps.
- Prepare Blueberries: Toss fresh blueberries with cornstarch to prevent sinking. Gently fold the coated blueberries into the cupcake batter ensuring even distribution.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 22-23 minutes until a toothpick comes out clean.
- Cool Cupcakes: Allow cupcakes to cool in the pan for 5 minutes. Then transfer them gently to a wire rack to cool completely before frosting.
- Prepare Blueberry Buttercream: Sift powdered sugar to remove lumps. In a stand or hand mixer, beat butter on medium/high speed for 4 minutes, scrape the bowl, then continue mixing for 2 more minutes until creamy.
- Add Sugar and Jam: Add the powdered sugar and blueberry jam in two portions, mixing after each addition until fully incorporated. Scrape down the sides and whip the buttercream for 1 minute on low speed to finish.
- Decorate Cupcakes: Transfer buttercream to a piping bag fitted with a star tip (such as Wilton 1M). Pipe frosting onto cooled cupcakes and top with fresh blueberries for decoration.
Notes
- Ensure sour cream and eggs are at room temperature for better batter consistency.
- Using cornstarch on blueberries helps prevent them from sinking during baking.
- If blueberry jam contains large pieces, strain it through a sieve before adding to the buttercream for a smoother texture.
- Make sure cupcakes are completely cool before frosting to prevent buttercream from melting.
