Blueberry Cupcakes

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These Blueberry Cupcakes are bursting with juicy blueberries, filled with a delightful Blueberry Curd, and crowned with heavenly Blueberry Swiss Meringue Buttercream. Get ready for a mouthwatering experience!

Let’s dive into making these cupcakes step by step. Trust me, they’re among the tastiest treats I’ve whipped up lately.

Cupcake Tips:

  • Mix the batter gently. Once you add the flour, just mix until it’s all combined.
  • Instead of stirring the blueberries into the batter, layer them: batter, blueberries, more batter. This keeps them from sinking to the bottom.
  • With this recipe, you can make 8 jumbo cupcakes or 14 regular ones.

Blueberry Cupcakes

Prep Time 1 hour
Cook Time 20 minutes
Course Dessert
Servings 14


Blueberry Cupcakes:

  • 1 1/2 cups allpurpose flour about 191 grams
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup unsalted butter softened (about 56 grams)
  • 1/4 cup vegetable oil about 60 milliliters
  • 1 cup granulated sugar about 200 grams
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk at room temperature (about 120 milliliters)
  • 1/2 cup blueberries about 95 grams
  • 1/2 teaspoon allpurpose flour

Blueberry Curd:

  • 1 1/2 cups blueberries about 285 grams
  • 3 tablespoons lemon juice about 45 milliliters
  • 6 tablespoons unsalted butter softened (about 85 grams)
  • 2/3 cup sugar about 133 grams
  • 4 egg yolks

Blueberry Swiss Meringue Buttercream:

  • 3 large egg whites about 100 grams
  • 1 cup granulated sugar about 200 grams
  • 1 cup unsalted butter about 226 grams
  • 1/4 cup blueberry curd


Blueberry Cupcakes:

  • Preheat the oven to 350°F and line 14 cupcake tins with liners.
  • Sift together flour, baking powder, baking soda, and salt in a bowl.
  • In an electric mixer, beat butter, sugar, and oil until creamy. Add eggs one at a time, then vanilla.
  • Mix in dry ingredients and milk alternately.
  • Coat blueberries in flour and fold into batter.
  • Fill cupcake liners twothirds full and bake for about 18 minutes.
  • Let cool before filling and frosting.

Blueberry Curd:

  • Cook blueberries and lemon juice in a saucepan until reduced.
  • Strain to extract juice.
  • Beat butter and sugar, then add egg yolks and blueberry juice.
  • Cook until thickened, stirring constantly.
  • Chill before using.

Blueberry Swiss Meringue Buttercream:

  • Heat sugar and egg whites over a double boiler until syrupy.
  • Whip until stiff peaks form.
  • Beat in butter.
  • Mix in blueberry curd.
  • Beat to eliminate air bubbles.


  • Core cupcakes and fill with blueberry curd.
  • Pipe buttercream on top.
  • Decorate with blueberries.


Store cupcakes in the fridge for up to 4 days.

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