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You are here: Home / Recipes / Desserts / Cakes and Pies / Blueberry-filled Cupcakes Recipe

Blueberry-filled Cupcakes Recipe

August 8, 2015 By Angie Kauffman · PRINTABLES TIP: Always go toward the end of a post to find the printable. · Disclosure: This Post May Contain Affiliate Links. {I may be compensated if you make a purchase after clicking on my links.}

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One of the things I love about summertime is all of the fresh produce.  Although these blueberry-filled cupcakes use a pie filling, so they can be a perfect dose of summer in the middle of winter, the ability to garnish these with nice, fresh berries makes them perfect for summer as well.

Perfect for summertime, or a dose of summer in the middle of winter, these blueberry-filled cupcakes can be modified to other flavors as well

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While this recipe is for a blueberry-filled cupcake, you could easily change this up to another pie filling that you prefer, such as cherry pie filling, for example. Another option can be to use your favorite jam.  Or, if you’ve been doing some berry picking during the summer, you might make your own homemade pie filling or jam.  The last time we went strawberry picking, the strawberry pie that I made was so tasty!  That filling would be perfect with this recipe as well.

These delicious blueberry-filled cupcakes can be modified to other flavors as well, making them a versatile favorite!

Blueberry-filled Cupcakes Recipe

Ingredients for Blueberry-filled Cupcakes:

1/2 cup butter, room temperature
2 egg whites, room temperature
2 eggs, room temperature
2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk
1 1/2 cup sugar
1 tsp vanilla
1 can of Blueberry pie filling (for filling the cupcakes)

Directions for Blueberry-filled Cupcakes:

1. Preheat oven to 350 degrees. Line your cupcake baking sheet with paper cupcake liners.

2. Whisk flour, baking powder, salt, and baking soda in a medium bowl until well blended.

3. In another bowl, beat butter on medium-high for 30 seconds.

4. Add sugar and vanilla to the butter, and beat until combined.

5. Add egg whites and eggs, one at a time for the eggs, beating well after each one is added.

6. Alternate the flour and buttermilk into the butter mixture, beating on low speed until everything is mixed together.

7. Scoop the batter into the lined cupcake tins until they are 2/3 filled.

8. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.

9. Remove pan from oven and allow cupcakes to cool for 10 minutes.

10. Remove cupcakes from the cupcake tray and place on wire racks allowing to cool completely.

11. Using a small spoon or a cupcake scoop, make a small hole in the center of each cupcake.  Take care to make sure the hole does not completely go through to the cupcake bottom.

12. Fill the hole in the cupcake to the top of the baked and cooled cupcake with the blueberry filling.

Frosting

Frosting Ingredients:

1 cup soft unsalted butter
4+ cups powder sugar
4 TBSP heavy whipping cream

Frosting Directions:

1. Cream the butter and powder sugar until it looks light and creamy.  If it doesn’t cream, add several drops of the heavy whipping cream until it creams.

2. Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon, it is ready.  If not, then add more powder sugar and mix well until the frosting can make and hold a stiff peak.

3. When the frosting is ready, scoop it into a pastry bag with a large tip.

4. Twist the open end of the pastry bag to push the frosting to the #15 tip.

5. Start by frosting on the outside edge of the cupcake working to the center of the cupcake.

6. Enjoy!

 

Blueberry-filled Cupcakes Recipe

Angie Kauffman
These delicious blueberry-filled cupcakes can be modified to other flavors as well, making them a versatile favorite all year round!
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

Cupcake Ingredients

  • 1/2 cup butter room temperature
  • 2 egg whites room temperature
  • 2 eggs room temperature
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup buttermilk
  • 1 1/2 cup sugar
  • 1 tsp vanilla
  • 1 can of Blueberry pie filling for filling the cupcakes

Frosting Ingredients:

  • 1 cup soft unsalted butter
  • 4+ cups powdered sugar
  • 4 TBSP heavy whipping cream

Instructions
 

  • Preheat oven to 350 degrees. Line your cupcake baking sheet with paper cupcake liners.
  • Whisk flour, baking powder, salt, and baking soda in a medium bowl until well blended.
  • In another bowl, beat butter on medium-high for 30 seconds.
  • Add sugar and vanilla to the butter, and beat until combined.
  • Add egg whites and eggs, one at a time for the eggs, beating well after each one is added.
  • Alternate the flour and buttermilk into the butter mixture, beating on low speed until everything is mixed together.
  • Scoop the batter into the lined cupcake tins until they are 2/3 filled.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Remove pan from oven and allow cupcakes to cool for 10 minutes.
  • Remove cupcakes from the cupcake tray and place on wire racks allowing to cool completely.
  • Using a small spoon or a cupcake scoop, make a small hole in the center of each cupcake.  Take care to make sure the hole does not completely go through to the cupcake bottom.
  • Fill the hole in the cupcake to the top of the baked and cooled cupcake with the blueberry filling.

Frosting Directions:

  • Cream the butter and powder sugar until it looks light and creamy.  If it doesn't cream, add several drops of the heavy whipping cream until it creams.
  • Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon, it is ready.  If not, then add more powder sugar and mix well until the frosting can make and hold a stiff peak.
  • When the frosting is ready, scoop it into a pastry bag with a large tip.
  • Twist the open end of the pastry bag to push the frosting to the #15 tip.
  • Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
  • Enjoy!
Tried this recipe?Let us know how it was!

These delicious blueberry-filled cupcakes can be modified to other flavors as well, making them a versatile favorite! | RealLifeAtHome.com

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Filed Under: Cakes and Pies, Desserts, Recipes Tagged With: berries, blueberries, cupcakes

About Angie Kauffman

Angie, mom to three very fun kids, is the founder of Real Life at Home.  With degrees in elementary education (B.A.) and special education (M.S.Ed.), as well as being a former homeschooler, she is passionate about supporting both parents and teachers by providing printables, crafts, and activities to help children learn and grow.

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Reader Interactions

Comments

  1. Cathy says

    August 9, 2015 at 9:50 pm

    Another great recipe! I would love for you to share this sweet creation over at my link party Making Memories Mondays going on now! 🙂
    Cathy

    Reply
  2. Jennie @ The Diary of a Real Housewife says

    August 12, 2015 at 8:45 pm

    Yum!! I love the idea that they are filled!

    Reply
  3. [email protected] says

    August 12, 2015 at 9:29 pm

    This looks delicious Angie! Thanks for sharing on The Living With Style Linky Party! Be sure to come back next week!! ~Dianne

    Reply
  4. Pauline Molinari says

    August 13, 2015 at 4:12 pm

    These look amazingly delicious! Thanks so much for sharing your yummy recipe on the Monday Funday Party!

    Reply
  5. Lorelai @ Life With Lorelai says

    August 18, 2015 at 2:24 am

    Oh, these look so good! Thanks for sharing at the #HomeMattersParty – we hope to see you again next week. 🙂

    ~Lorelai
    Life With Lorelai

    Reply
  6. Jenny @ Refresh Living says

    August 18, 2015 at 6:17 pm

    Yum, yum!! These look wonderful. Thanks for sharing with us at Dream. Create. Inspire. Link. Hope to see you back this week!

    Reply

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Meet Angie

Angie, mom to three very fun kids, is the founder of Real Life at Home.  With degrees in elementary education (B.A.) and special education (M.S.Ed.), as well as being a former homeschooler, she is passionate about supporting both parents and teachers by providing printables, crafts, and activities to help children learn and grow. Read More…

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