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Blueberry Cupcakes

Moist Blueberry Cupcakes with Tangy Blueberry Curd Delight

Delicious Blueberry Cupcakes filled with tangy blueberry curd and topped with Swiss meringue buttercream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-purpose flour Substitute with cake flour for lighter texture.
  • 1 tbsp Baking powder Ensure it's fresh for best rise.
  • 1 tsp Baking soda Do not omit to avoid dense cupcakes.
  • 1/2 tsp Fine sea salt Regular salt can substitute, but use less.
  • 1/2 cup Unsalted butter Soften to room temperature.
  • 1/4 cup Vegetable oil Can swap with melted coconut oil.
  • 1 cup Granulated sugar Brown sugar can offer a richer flavor.
  • 2 large Eggs Use room temperature eggs for better mixing.
  • 1 tbsp Vanilla extract Consider substituting with vanilla bean paste.
  • 1/2 cup Milk Use buttermilk for added tanginess.
  • 1 cup Blueberries Fresh or frozen.
For the Blueberry Curd
  • 1 cup Blueberry curd Sweet and tangy filling.
  • 2 tbsp Lemon juice Fresh juice is preferred.
For the Swiss Meringue Buttercream
  • 1 batch Swiss Meringue Buttercream Delivers creamy, smooth texture.
  • 3 large Egg whites Forms meringue base.
  • 1 cup Sugar Fine sugar is ideal.

Equipment

  • saucepan
  • Mixing bowl
  • Electric mixer
  • sifter
  • Cupcake pans
  • Fine mesh sieve

Method
 

Instructions
  1. Prepare the Blueberry Curd: In a saucepan, combine fresh blueberries and lemon juice over medium heat. Cook until blueberries burst and mixture thickens. Strain and set aside.
  2. Mix the Butter and Sugar: Beat softened butter and granulated sugar until fluffy. Add egg yolks one at a time, then stir in blueberry juice.
  3. Cook the Blueberry Curd: Return the mixture to saucepan and cook over medium-low heat until it thickens. Refrigerate for 2 hours.
  4. Preheat the Oven: Preheat oven to 350ºF and line cupcake pans with paper liners.
  5. Sift the Dry Ingredients: Sift together flour, baking powder, baking soda, and salt.
  6. Cream Butter and Sugar: Beat softened butter, vegetable oil, and sugar until light and fluffy.
  7. Add Eggs and Vanilla: Incorporate eggs one at a time and vanilla extract.
  8. Fold in the Blueberries: Lightly coat blueberries in flour and gently fold into the batter.
  9. Fill and Bake: Fill cupcake liners 2/3 full and bake for 18-20 minutes.
  10. Prepare the Swiss Meringue Buttercream: Whisk egg whites and sugar over simmering water until 140ºF. Beat into stiff peaks.
  11. Incorporate Butter: Gradually mix in softened butter until fully incorporated.
  12. Assemble the Cupcakes: Cut a hole in cooled cupcakes and fill with blueberry curd. Pipe buttercream on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

Use fresh blueberries for vibrant flavor. Let cupcakes cool before filling to prevent curd melting. Work with room temperature ingredients for best results.

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