These vanilla cupcakes with fresh blueberry filling, just bursting with flavor. Fresh blueberries are used to make the tastiest homemade blueberry filling. Perfect use for fresh summer blueberries! Light, fluffy, and amazingly delicious!
Best Vanilla Cupcakes with Fresh Blueberry Filling Recipe
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Additional Time: 10 Minutes
Total Time: 55 Minutes
Servings: 12 Cupcakes
These Vanilla Cupcakes with Fresh Blueberry Fillingare just bursting with flavor.Topped with a light and lush whippedfrosting, they’ll be a new favorite!
What better way to celebrate summer than with in-season fruit? There is nothing more imperative in a baker’s recipe collection than a basic, delicious vanilla cupcake recipe. I say the same when it comes to cake baking.
I have my favorite “base” that can be adjusted to any kind of flavoring. Though by using frozen blueberries you could make them year-round! Trust me, after one taste–you’ll want to make them every chance you get. I find it easier to use fresh blueberries for texture, but the taste will be the same.
Plus, if you are a big fan of vanilla-flavored cake, you will want these deliciously creamy No-bake vanilla Cheesecake Cake pops.
Let’s Get Started – Making the Vanilla Cupcakes
Ingredients needed for cupcakes
Please note that you can print the recipes for the vanilla cupcakes with fresh blueberry filling and frosting below. A full list of ingredients is included as well.
- 1/2 cup unsalted butter, at room temperature
- 2 egg whites, at room temperature
- 2 eggs, at room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups sugar
- Cupcake liners
How to make cupcakes
- Preheat the oven to 350 degrees. Line cupcake tins withpaper liners.
- Then whisk flour, baking powder, salt, and baking soda in a medium bowl.
- In another bowl, or using a stand mixer, beat butter on medium-high for 30 seconds.
- Next, add sugar and vanilla extract to the butter, and beat until combined.
- Add egg whites and eggs, one at a time, beating well after each one is added.
- Alternate the flour and buttermilk mixture, beating on low speed until everything is mixed together.
- Scoop the batter into the lined cupcake tins until they are 2/3rds filled.
- Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Then remove from oven and allow to cool for 10 minutes.
- Remove from cupcake tray and place on wire racks allowing to cool completely.
Homemade Blueberry Filling for Cupcakes
Ingredients needed for filling
- 2 cups fresh juicy blueberries – key ingredient
- 1 cup of water
- 1 cup of white sugar – granulated
- 4 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
In a large pot, add blueberries, water, sugar, cornstarch, and lemon juice. Bring to a boil and stir. Reduce to heat to medium and constantly stir until the blueberries are cooked, and the mixture is thick and clear. Fill cupcakes with cooled filling.
Filling Cupcakes & Best Tips
A filled cupcake may seem out of your league or too gourmet for a home baker, but in fact, filling cupcakes is a simple process that does not take a lot of effort or time.
Bake your cupcakes and let them cool completely.If you fill the cupcakes while they are still warm, the filling will melt and turn the cupcakes gooey.
Insert a decorating tip into a piping bag.Snip off the bottom of a piping bag first, then insert a decorating tip into the bag. A small, sound tip will work the best, but you can use a larger star-shaped tip as well.
Fill the bag halfway with homemade blueberry filling. Remember, filling must be completely cooled.
Insert the tip into the top of the cupcake.Push it into the cupcake by about an inch or so. You should be in the middle of the cupcake. You do not need to cut a hole into the cupcake first.
Time to squeeze the filling into the cupcake.Depending on the size of the cupcake, you should be able to squeeze 1 to 2 tablespoons of filling into it. Using slow and steady pressure, fill your cupcake. Now if the filling starts to leak outside of the hole, stop; you have filled the cupcake as much as possible
And to top off your Blueberry Cupcakes…garnish
Garnish with a single, fresh blueberry – and you’ve got yourself one delicious cupcake. You can make these for just dessert at home (as a special treat) or for your next get-together. Either way, you make them. They will be a big hit.
If you need a fun carrier for transporting these cupcakes, this one is my favorite. You can carrier tall cakes, multiple cupcakes, and more. It is collapsible for easy storage as well. Get an A+ in my book. I have this exact one in blue.
Vanilla Cupcake with Blueberry Filling Recipe
The combination of sweet blueberries, sweet vanilla, and buttery cake is out of this world! They are the perfect place for my favorite whipped frosting. If you love the light and airy frosting, this is a recipe you need.
Did You Enjoy Making This Recipe?Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our recipes.
Yield: 12 Cupcakes
Vanilla Cupcakes Recipe
These vanilla cupcakes with fresh blueberry filling, just bursting with flavor. Fresh blueberries are used to make the tastiest homemade blueberry filling. Perfect use for fresh summer blueberries! Light and fluffy and amazingly delicious!
Prep Time20 minutes
Cook Time25 minutes
Additional Time10 minutes
Total Time55 minutes
Ingredients
Vanilla Cupcakes
- 1/2 cup unsalted butter, room temp
- 2 egg whites, room temp
- 2 eggs, room temp
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups sugar
Blueberry Frosting
- 2 cups fresh blueberries
- 1 cup of water
- 1 cup of sugar
- 4 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350 degrees. Line cupcakes tins with paper liners.
- Whisk flour, baking powder, salt, and baking soda in a medium bowl.
- In another bowl, beat butter on medium-high for 30 seconds.
- Add sugar and vanilla to the butter, beat until combined.
- Add egg whites and eggs, one at a time, beating well after each one is added.
- Alternate the flour and buttermilk mixture, beating on low speed until everything is mixed together.
- Scoop the batter into the lined cupcake tins until they are 2/3rds filled.
- Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool for 10 minutes.
- Remove from 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. Don't make the hole completely through the cupcake's bottom.
- Fill the hole in the cupcake to the top of the baked and cooled cupcake with the blueberry filling. Repeat until all cupcakes are filled
- To make the frosting, 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 1/2 cup at a time.... mix well. Test to make sure that the frosting can make and hold a stiff peak. If ready scoop the frosting into apastry bagwith a large tip.
- Twist the open end of the pastry bag to push thefrosting to the #15 tip.
- Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 351Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 277mgCarbohydrates: 65gFiber: 1gSugar: 45gProtein: 5g
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