Blueberry Cupcakes with Blueberry Cream Cheese Frosting
Serves 12
20 mins prep
25 mins cook
20 mins Chill Time
45 mins total
These blueberry cupcakes are soft and fluffy, studded with wild blueberries, filled with blueberry curd, and topped with the prettiest naturally colored and flavored blueberry cream cheese frosting! The frosting uses mashed defrosted wild blueberries mixed into it to give it that beautiful pastel purple color. They’re the perfect soft and fluffy cupcake filled with tons of blueberry flavor!
Blueberry Curd
Cupcakes
Frosting
Congratulations!
Save $4 cashback on Tari Peruvian Rocoto Pepper Hot Sauce. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Tari Peruvian Rocoto Pepper Hot Sauce. Scan QR-code and claim coupon
Blueberry Curd
In a medium saucepan, combine sugar, eggs, salt, and whisk until smooth. Add lemon juice and blueberries, whisk to combine. *Use a non-metal saucepan like a ceramic coated one to prevent the curd from having a metallic flavor if you prefer*
⅕ ⅓ granulated sugar⅕ 3 large eggs⅕ ⅛ sea salt⅕ ¼ lemon juice⅕ 1 blueberriesHeat on medium low heat, whisking frequently to prevent burning. Cook until simmering and thickened - it's ok if the blueberries don't break down completely.
Strain the curd through a sieve into a heat safe non-metal bowl, mashing the blueberries to release all the juice. Remove the seeds and skins.
Add the cold and cubed butter into the strained hot curd. Whisk to melt the butter. Cover with a piece of parchment paper or plastic wrap placed directly on the surface to prevent a skin from forming.
⅕ ¼ unsalted butterRefrigerate until chilled and thickened. Store up to a week in an airtight container in the fridge.
Cupcakes
Preheat oven to 355°F (180°C). Prepare a 12 compartment regular sized cupcake tin by lining with muffin papers.
In a large bowl or stand mixer, combine softened butter, oil, salt, and sugar. Beat together until lightened in color and creamy.
⅕ ¼ unsalted butter⅕ ¼ vegetable oil⅕ ½ granulated sugar⅕ ⅛ sea saltAdd eggs, one by one, beating well in between each addition and scraping down the sides of the bowl. Add vanilla extract and buttermilk, beat to combine.
⅕ 2 large eggs⅕ 1 pure vanilla extract⅕ ½ buttermilkSift flour and baking powder into the bowl of wet ingredients. Fold the batter until no more dry streaks of flour remain.
⅕ 1 all purpose flour⅕ 1 baking powderCombine blueberries and 1 tablespoon of flour in a separate bowl. Mix well to coat the blueberries and add into the cupcake batter. Fold to combine.
⅕ 1 blueberries⅕ 1 all purpose flourPortion the batter evenly into the cupcake liners and bake for 15-17 minutes or until a toothpick inserted into the center comes out clean with a few crumbs attached.
Remove from the oven and let cool completely before frosting and filling.
Frosting & Assembly
Add softened butter into a large bowl or stand mixer. Beat until creamy and lightened in color, about 8 minutes. Scrape down the bowl frequently.
⅕ 1 unsalted butterAdd salt and powdered sugar, 1 cup at a time. Scrape down the bowl and beat well with each addition for a super creamy frosting! Beat for an additional 5 minutes until very light and fluffy.
⅕ ⅛ sea salt⅕ 4 powdered sugarAdd cream cheese, piece by piece, into the frosting. Beat well to combine. The frosting will start to get even lighter.
⅕ 4 cream cheeseMash the defrosted blueberries with the back of a fork to break up the berries. Add them into the frosting along with all the juice and vanilla extract, beat well to combine. Transfer to a piping bag with a large open star tip.
⅕ ¼ blueberries⅕ 1 pure vanilla extractCut a circle out of the middle of each blueberry cupcake. Fill the cupcakes with cooled blueberry curd. Place the cut out piece of cupcake back on top to cover the curd.
Pipe frosting on top and decorate the cupcakes with fresh blueberries (optional).
fresh blueberries
