Blueberry Cupcakes with Blueberry Filling
Blueberry cupcakes with blueberry filling are a delightful treat that blend fluffy, moist cake with a burst of sweet, tangy blueberry filling. Each bite offers a nostalgic taste of summer and is perfect for brightening up any occasion. With their vibrant color and irresistible flavor, these cupcakes are sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh blueberries
- 1 cup fresh blueberries (for filling)
- ¼ cup granulated sugar (adjust as needed)
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Gradually mix in the dry ingredients alternating with milk until just combined. Gently fold in fresh blueberries.
- Divide the batter into cupcake liners and bake for 20-25 minutes or until a toothpick comes out clean.
- For the filling, cook blueberries, sugar, and lemon juice over medium heat until bubbly and thickened.
- Once cooled, poke holes in each cupcake and fill them with blueberry compote.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 210
- Sugar: 19g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg