Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup milk
For the Blueberry Filling:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water
For the Blueberry Swirl Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2–3 tbsp blueberry puree
- 1 tsp vanilla extract
- Optional: blue and purple food coloring
For Garnish (Optional):
- Mini pie crust cutouts or tiny cookies
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Instructions
- Prepare the Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin. Whisk flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla, then alternate adding flour and milk. Divide batter and bake for 18-20 minutes. Cool completely.
- Make the Blueberry Filling: Simmer blueberries, sugar, and lemon juice in a saucepan. Add cornstarch slurry and cook until thickened. Cool completely.
- Make the Blueberry Swirl Frosting: Cream butter, gradually add powdered sugar, then add vanilla and blueberry puree. Add food coloring if desired.
- Assemble the Cupcakes: Core each cupcake, fill with blueberry filling, pipe frosting on top, and garnish with a mini pie crust or cookie.
Notes
- Use fresh or frozen blueberries; both work well.
- Frost the cupcakes right before serving for the best look.
- Adjust food coloring based on your preferred shade.
- Prep Time: 30 minutes
- Cook Time: 20 minutes