Blueberry Cupcakes

Craving something sweet and bursting with fresh flavors? My Blueberry Cupcakes recipe – filled with homemade blueberry curd and topped with a silky blueberry Swiss meringue buttercream – is the perfect treat! Each bite brings together a fluffy vanilla cupcake with juicy blueberries, a tangy surprise filling, and a buttery, melt-in-your-mouth frosting. Get ready to whip up a batch of dreamy blueberry goodness!

Ingredients List

Blueberry Cupcakes

For the cupcakes themselves, you’ll need:

• 1 1/2 cups all-purpose flour (191 g) – This provides structure for the cupcakes.
• 1 tsp baking powder – For that perfect rise.
• 1/4 tsp baking soda – Helps create a soft, tender texture.
• 1/4 tsp sea salt – Enhances flavor and balances sweetness.
• 1/4 cup unsalted butter (56 g), at room temperature – For richness and moisture.
• 1/4 cup vegetable oil (60 ml) – Adds moisture and keeps the cupcakes soft.
• 1 cup granulated sugar (200 g) – Sweetens the batter.
• 3 large eggs, at room temperature – Helps with structure and moisture.
• 1 tsp vanilla extract – Adds warmth and flavor.
• 1/2 cup milk (120 ml), at room temperature – Moistens the batter and helps with the crumb.
• 1/2 cup blueberries (95 grams) – Fresh blueberries for that burst of flavor.
• 1/2 tsp all-purpose flour – Coats the blueberries to prevent them from sinking.

Blueberry Curd

For a luscious blueberry curd filling:

• 1 1/2 cups blueberries (285 grams) – Fresh or frozen for a juicy, tart center.
• 3 tbsp lemon juice (45 ml) – Enhances the flavor and adds tanginess.
• 6 tbsp unsalted butter (85 grams), at 72ºF – Adds creaminess.
• 2/3 cup granulated sugar (133 grams) – Sweetens the curd and balances the tartness of the blueberries.
• 4 egg yolks – Creates a rich, silky texture.

Blueberry Swiss Meringue Buttercream

To top it off with the fluffiest frosting:

• 3 large egg whites (100 grams) – Provides the base for the meringue.
• 1 cup granulated sugar (200 grams) – Sweetens the buttercream while stabilizing the meringue.
• 1 cup unsalted butter (226 grams) – This is the key to a smooth, buttery frosting.
• 1/4 cup blueberry curd – For that pop of blueberry flavor in the frosting.

Required Kitchen Tools

To make sure everything goes smoothly, here are the essential kitchen tools you’ll need while making these decadent blueberry cupcakes:

1. Stand or Hand Mixer – Essential for creaming the butter and sugar, creating the meringue, and whipping the frosting.
2. Cupcake Pan & Liners – To perfectly form and bake your cupcakes.
3. Baking Spatula – For scraping down the sides of your mixing bowl and folding the ingredients together.
4. Piping Bag – Used to fill the cupcakes with curd and pipe the buttercream on top.
5. Saucepan – For cooking the blueberry curd to its rich, silky texture.
6. Sifter – To sift flour and ensure there are no lumps in the batter.

These tools will help make your baking process smooth and successful, ensuring perfect cupcakes from start to finish!

Blueberry Cupcake Preparation

Making these irresistible blueberry cupcakes is simple when you follow these steps. The result? Moist, fluffy cupcakes bursting with fresh blueberry flavor!

Step 1: Preheat and Prep

Start by preheating your oven to 350ºF (177ºC) . Line a 14-cupcake tin with cupcake liners so they’re ready to go when your batter is done.

Step 2: Dry Ingredients Mix

In a separate large mixing bowl, sift together 1 1/2 cups of all-purpose flour, 1 tsp of baking powder, 1/4 tsp of baking soda, and 1/4 tsp of sea salt. This will ensure you have even distribution, and will help the texture of the cupcakes be light and fluffy. Set this aside for now.

Step 3: Cream Butter, Sugar, and Oil

Next, in the bowl of your stand mixer (or a large bowl using a hand mixer), combine 1/4 cup of unsalted butter , 1/4 cup of vegetable oil , and 1 cup of granulated sugar . Beat this mixture on medium speed for about 1 minute (or until it becomes creamy and fluffy). The butter and sugar should be well-incorporated. Scrape the sides of your bowl as needed to ensure even mixing.

Step 4: Add Eggs, Vanilla, and Milk

Add in 3 large eggs , one at a time, so each egg is fully incorporated before adding the next. Follow with 1 tsp of vanilla extract and mix.

Then, alternate adding your dry ingredients and the 1/2 cup of milk in thirds. Here’s how:

1. First third of dry flour-mixture – Mix slowly until incorporated.
2. Half the milk – Add and mix to combine.
3. Next third of flour-mixture – Mix until just combined.
4. Remaining milk – Mix again.
5. Last third of dry ingredients – Finish mixing until just incorporated, being careful not to over-mix.

The batter should be smooth, light, and ready for that berry goodness!

Step 5: Prep Blueberries

In a small bowl, toss 1/2 cup of fresh blueberries with 1/2 tsp of all-purpose flour . This coating will help prevent the berries from sinking to the bottom of the cupcake while baking.

Step 6: Fill Cupcake Liners

To ensure an even balance of blueberries, begin by spooning 1 tablespoon of batter into each cupcake liner. Then, drop a few coated blueberries into each, and top with more batter until the liners are about 2/3 full . Don’t overfill them, or they may overflow while baking.

Step 7: Bake

Place the prepared cupcake tin in the preheated oven. Bake for 18 minutes , but start checking around the 15-minute mark . You can test whether they’re done by gently pressing the top of a cupcake – if it springs back, they’re ready! You can also test with a toothpick – it should come out clean when inserted into the center.

Once done, remove the tin from the oven and let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. You’ll need them fully cooled before adding the filling and delicious frosting.

Blueberry Curd Filling

This sweet and tangy blueberry curd can be made in advance and is the perfect hidden surprise inside the cupcakes. Follow these steps to make a silky-smooth curd:

Step 1: Cook Blueberries

Start by placing 1 1/2 cups of blueberries and 3 tbsp of lemon juice in a small saucepan. Turn the heat to medium and cook for about 5-7 minutes , or until the blueberries begin to pop and break down. You want to stir frequently as this will help prevent the berries or juice from sticking to the pan.

Step 2: Blend and Strain

Once the berries have softened and released their juices, remove the saucepan from the heat and blend the mixture using an immersion blender or a countertop blender until smooth. After blending, pass the blueberry puree through a fine-mesh sieve into a large bowl, pressing with a spoon or spatula to remove seeds and skins. This will ensure your curd is silky and smooth. Set this bowl aside for later.

Step 3: Cream Butter and Sugar

In the same saucepan (no need to wash it!), add 6 tbsp of unsalted butter and 2/3 cup of granulated sugar . Stir on medium heat until the butter is melted and the sugar has dissolved. You don’t want to rush this part – keep the heat moderate so the mixture doesn’t brown or burn.

Step 4: Temper the Yolks

Now, in a separate small bowl, whisk together 4 egg yolks . To prevent scrambling your eggs when combining with the hot butter mixture, you need to temper the yolks. Slowly pour around 1 tablespoon of the warm butter-sugar mixture into the yolks while whisking constantly. Keep adding a little more at a time (about 2-3 tablespoons more), whisking continuously until the yolks are slightly warmed and can be safely added to the saucepan without cooking unevenly.

Step 5: Thicken the Curd

Once tempered, add the yolk mixture back into the saucepan with the butter and sugar. Now, pour in the strained blueberry puree . Stir continuously over medium-low heat for about 6-8 minutes , or until the mixture thickens enough to coat the back of a spoon. Be patient – this gradual thickening is key to a smooth, rich curd!

You’ll know the curd is ready if you can run your finger through the mixture on the back of a spoon, and the line holds without filling back in.

Step 6: Cool and Set

Once thick, remove the curd from the heat and pour it into a clean bowl. Place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let the curd cool to room temperature, then store it in the fridge. It will continue thickening as it cools, becoming perfect for spooning into your cupcakes!

Blueberry Swiss Meringue Buttercream

Swiss meringue buttercream is smooth and rich but not overly sweet, making it the perfect pair for tangy blueberry curd. Here’s how to make it:

Step 1: Create the Meringue Base

In the bowl of your stand mixer (or a heatproof bowl if you’re using a hand mixer), combine 3 large egg whites and 1 cup of granulated sugar . To dissolve the sugar and slightly cook the egg whites, place this bowl over a double boiler , or set it over a pot of simmering water. Stir the egg whites and sugar mixture constantly until the sugar has fully dissolved and the mixture reaches 160°F (71°C) on a thermometer.

To test if the sugar is dissolved, rub a small amount of the mixture between your fingers. If you don’t feel any granules, it’s ready!

Step 2: Make the Meringue

Once the sugar is dissolved, remove the bowl from the heat and transfer it to your stand mixer fitted with the whisk attachment. Whip the egg white mixture on high speed for about 5-7 minutes , or until the meringue forms stiff, glossy peaks and the bowl has cooled to room temperature. The meringue should be fluffy and hold its shape when you lift the whisk.

Here’s a simple way to tell if your meringue is ready: lift the whisk, and if the peak stands tall without collapsing, you’ve achieved the perfect consistency.

Step 3: Add the Butter

Once your meringue is ready, reduce the mixer speed to low and slowly start adding in 1 cup of unsalted butter (cut into tablespoons), one piece at a time. Make sure the butter is at room temperature (not too cold or soft). After each piece is incorporated, continue adding a few more until all the butter is in.

Your buttercream may look like it’s curdling or separating at first – don’t worry, this is normal! Keep beating, and it will come together into a creamy, smooth buttercream after about 5-8 minutes .

Step 4: Add Blueberry Flavor

Once the buttercream is smooth and well-mixed, add in 1/4 cup of your blueberry curd (you can adjust this amount based on flavor preference) and 1 tsp of vanilla extract . Mix slowly until the curd is fully incorporated into the buttercream. This will give the buttercream a beautiful pale purple color with a fresh, fruity flavor.

If your buttercream looks too soft after adding the curd, put the bowl in the refrigerator for about 10-15 minutes, then whip again to thicken it up.

Step 5: Fill and Frost the Cupcakes

Now comes the fun part – assembling your masterpieces!

Filling the Cupcakes:

1. Core the cupcakes: Using a small knife or cupcake corer, carefully cut a hole in the center of each cooled cupcake about halfway deep. Be sure to save the little cut-out pieces.
2. Fill with curd: Spoon in about 1 teaspoon of your homemade blueberry curd into the hole of each cupcake. Place the small cut-out piece back on top to cover the filling (no need to be perfect, since it will be hidden by frosting).

Frosting the Cupcakes:

1. Transfer your blueberry Swiss meringue buttercream into a piping bag fitted with your favorite piping tip.
2. Pipe the buttercream on top of each cupcake in swirls or any design you like. The soft, glossy texture of the Swiss buttercream makes piping a dream!

Serving and Decoration

Step 1: Decorating Your Cupcakes

These cupcakes are already rich in flavor, but adding a few thoughtful finishing touches can make them visually stunning as well. Here are some ideas:

• Fresh Blueberries: Top each frosted cupcake with a few fresh blueberries for an extra pop of color and a reminder of the delicious fruit inside.
• Candied Lemon/Zest: Add a tangy twist by decorating with thin slices of candied lemon or simply zest some lemon over the buttercream frosting. This will amp up the lemon flavor in the curd and balance the sweetness!
• Edible Flowers: For a beautiful, natural look, edible flowers such as lavender or violet petals can bring elegance to your cupcakes.
• Swirls and Designs: Use different piping tips to create swirls, rosettes, or other fun designs with the blueberry Swiss buttercream. Play with height and texture for a dramatic presentation.

Feel free to get creative! Any decorations that complement the blueberry flavor or add a vibrant touch will be sure to impress.

Step 2: How to Serve

Blueberry cupcakes are best enjoyed at room temperature , as this allows the buttercream and curd to be perfectly creamy and soft for an enjoyable bite. Here’s how I recommend serving:

• For Best Flavor: Let the cupcakes sit outside the fridge for about 20-30 minutes before serving if you’ve stored them in the fridge.
• Perfect Pairing Ideas: Serve with an iced or hot tea, lemonade, or even a sweet dessert wine. The citrus notes of lemon in the curd are a fantastic match for a light, fruity beverage.
• For Special Occasions: These cupcakes are perfect for summer picnics, birthday parties, or holiday gatherings. With their lightness and tangy filling, they’re sure to be a crowd-pleaser.

Storage Instructions

These cupcakes are best enjoyed fresh, but you can store them so they stay delicious for a little longer. Here’s how:

Step 1: Storing at Room Temperature

If you plan to consume the cupcakes within 24 hours, you can leave them at room temperature in an airtight container . Make sure they’re in a cool, dry place away from direct sunlight, which may cause the buttercream to soften too much.

Step 2: Refrigerating

For cupcakes that need to last a few days, refrigerate them in an airtight container. They can be kept in the fridge for up to 3 days . Once again, remember to allow them to sit at room temperature for about 20-30 minutes before serving to soften the buttercream and filling.

Step 3: Freezing

Want to save some for a rainy day? These cupcakes do really well in the freezer! I recommend freezing unfrosted cupcakes, and the frosting separately if possible:

• Unfrosted Cupcakes: Wrap each cupcake individually in plastic wrap or foil and place them in a freezer-safe container or zipped bag. They can be frozen for up to 3 months . Just thaw them at room temperature for a few hours when you’re ready to enjoy or frost them.
• Buttercream: Store the buttercream in an airtight container and freeze it separately for up to 1 month . When you’re ready to use, let it thaw at room temperature and give it a quick whip with a mixer to restore its texture.

If you must freeze fully assembled cupcakes, place them on a tray in the freezer uncovered for about an hour to harden, then wrap individually in plastic wrap once the frosting is firm. Thaw unwrapped in the fridge or room temperature before serving.

Conclusion

And there you have it — a delightful recipe for Blueberry Cupcakes filled with Blueberry Curd and topped with Swiss Meringue Buttercream ! These cupcakes combine the perfect flavors of fresh, juicy blueberries, tangy citrus from the lemon, and the smooth, rich buttercream that is light and not overly sweet. Whether baked for a special occasion or just to satisfy a craving, these cupcakes are sure to bring a smile to everyone’s face.

The real treat here is the surprise of that luscious blueberry curd inside — it elevates your cupcakes from plain to extraordinary!

By following the steps outlined, you now have the tools to recreate these gourmet cupcakes on your own. They’re a little more involved than your average cupcake, but trust me, the results make it 100% worth it.

Happy baking, and enjoy every soft, fruity bite! 😊🧁💙