Description
Blueberry Pie Cupcakes are a delightful fusion of classic blueberry pie and moist cupcakes, making them an irresistible treat for any occasion. These scrumptious desserts feature a soft vanilla and cinnamon cake filled with luscious blueberry pie filling, topped with creamy blueberry buttercream and decorated with mini pies. Perfect for birthdays, potlucks, or cozy gatherings, these cupcakes are not only delicious but also visually stunning. Enjoy them throughout the year as a versatile dessert that will impress family and friends alike!
Ingredients
Scale
- 2½ cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 cups white sugar
- ¾ cup butter (room temperature)
- 2 eggs (room temperature)
- 3 tsp vanilla extract
- 2 tbsp vegetable oil
- 2 cups milk (room temperature)
- Fresh blueberries for filling and decoration
Instructions
- Prepare your ingredients by bringing butter, eggs, and milk to room temperature.
- Make the blueberry filling by cooking blueberries, sugar, cornstarch, water, butter, and lemon juice in a saucepan until thickened; let cool.
- Preheat the oven to 350°F (175°C).
- Mix the cake batter: cream sugar and butter, add eggs one at a time, then vanilla and oil. In another bowl, combine dry ingredients and gradually mix with wet ingredients alternating with milk.
- Fill cupcake liners halfway with batter, add a spoonful of blueberry filling on top, then cover with more batter.
- Bake for 20–25 minutes until a toothpick comes out clean; cool completely before frosting.
- For frosting, beat butter and powdered sugar until fluffy; mix in vanilla and blueberry compote.
- Frost cooled cupcakes generously and top each with mini pies.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg