Blueberry Pie Cupcakes Recipe

These Blueberry Pie Cupcakes are the perfect combination of sweet vanilla cupcake, rich blueberry filling, and a swirl of luscious, blueberry-speckled frosting. Topped with a fun little garnish, each cupcake is like a mini blueberry pie with the light, fluffy texture of a cupcake. They’re perfect for any gathering and are sure to impress!

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Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour – Provides structure and a tender crumb.
• 1 ½ tsp baking powder – Helps the cupcakes rise and stay fluffy.
• ¼ tsp salt – Balances sweetness and enhances flavor.
• ½ cup unsalted butter, softened – Adds richness and moisture to the cupcakes.
• ¾ cup granulated sugar – Sweetens the cupcakes perfectly.
• 2 large eggs – Helps bind the ingredients and adds structure.
• 2 tsp vanilla extract – Adds a lovely, warm flavor.
• ½ cup milk – Keeps the cupcakes moist and tender.

For the Blueberry Filling:

• 1 ½ cups fresh or frozen blueberries – The star of the filling, providing fruity sweetness.
• ¼ cup granulated sugar – Sweetens the filling to complement the blueberries.
• 1 tbsp lemon juice – Adds a slight tang and enhances the blueberry flavor.
• 1 tbsp cornstarch + 1 tbsp water – Thickens the filling for a pie-like texture.

For the Blueberry Swirl Frosting:

• 1 cup unsalted butter, softened – Creates a creamy base for the frosting.
• 3 ½ cups powdered sugar – Sweetens the frosting and provides a smooth texture.
• 2-3 tbsp blueberry puree – Adds natural blueberry flavor and a beautiful purple hue.
• 1 tsp vanilla extract – Complements the blueberry flavor.
• A few drops of blue and purple food coloring (optional) – For a more vibrant look.

For Garnish (Optional):

• Mini pie crust cutouts or tiny cookies – Add a cute pie-like touch to each cupcake.

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How to Make Blueberry Pie Cupcakes

Step 1: Prepare the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour, and mixing until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

Step 2: Make the Blueberry Filling

1. In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Stir occasionally and bring the mixture to a simmer.
2. In a separate small bowl, mix cornstarch and water until smooth. Add this to the blueberry mixture and stir until it thickens, about 1-2 minutes.
3. Remove from heat and let the filling cool completely.

Step 3: Make the Blueberry Swirl Frosting

1. In a large bowl, beat the butter until creamy. Gradually add powdered sugar, one cup at a time, until fully incorporated.
2. Add vanilla extract and blueberry puree, then mix until smooth. Add blue and purple food coloring if desired.
3. Transfer the frosting to a piping bag fitted with a star tip for a beautiful swirl effect.

Step 4: Assemble the Cupcakes

1. Use a small knife or cupcake corer to cut a hole in the center of each cooled cupcake.
2. Spoon a bit of blueberry filling into each hole, filling it just to the top.
3. Pipe the blueberry swirl frosting on top of each cupcake in a generous swirl.
4. Garnish with a mini pie crust cutout or cookie for a charming pie-inspired touch.

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Frequently Asked Questions

1. Can I use frozen blueberries for the filling?

Yes, frozen blueberries work well. Just thaw them slightly before cooking, and they’ll break down nicely in the saucepan.

2. Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes and make the blueberry filling a day in advance. Store them separately and frost them before serving for the best texture.

3. How should I store leftover cupcakes?

Store these cupcakes in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for about 30 minutes before serving to soften the frosting.

4. Do I need to use food coloring for the frosting?

Food coloring is optional. The blueberry puree naturally gives the frosting a purple hue, but food coloring can enhance the color if you want a bolder look.

5. What other fruits can I use for the filling?

You can try other berries like strawberries or raspberries. Adjust the sugar depending on the fruit’s sweetness.

6. Can I use store-bought blueberry jam instead of making the filling?

Yes, if you’re short on time, a good-quality blueberry jam can be used as a substitute for homemade filling.

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