Best Vanilla Cupcakes with Fresh Blueberry Filling
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Indulge in the delightful taste of homemade vanilla cupcakes filled with fresh blueberries! In this blog post, discover the ultimate recipe for moist, fluffy cupcakes paired with a burst of fruity flavor. Perfect for any occasion, these irresistible treats are sure to impress family and friends. Get ready to bake the best vanilla cupcakes you’ll ever taste!
Best Vanilla Cupcakes with Fresh Blueberry Filling
| 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 Filling are just bursting with flavor. Topped with a light and lush whipped frosting, 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 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.
Why You Will Love These Cupcakes
Fresh Ingredients: Made with real blueberries and quality vanilla, these cupcakes are not only delicious but also packed with freshness.
Irresistible Flavor: The combination of creamy vanilla and sweet-tart blueberry filling creates a flavor explosion that will leave your taste buds dancing.
Moist and Fluffy Texture: Each cupcake is baked to perfection, ensuring a light and airy bite that melts in your mouth.
Ingredients Needed
Please note that you can print the recipes for the vanilla cupcakes with fresh blueberry filling and frosting below.
- Unsalted butter – At room temperature. I like to use unsalted because you can control the amount of salt for flavoring.
- Eggs – It’s important for the eggs to be at room temperature as they whip better.
- All-purpose flour – There’s a widely held misconception that cake flour is the secret to tender, fluffy cupcakes. This is simply not true. These cupcakes come out better using plain flour rather than cake flour.
- Baking powder and baking soda – This combination will help the cupcakes rise better.
- Buttermilk – You will want to get full-fat buttermilk. It is the fat that holds everything together. If you do “light” your cupcakes will fall apart.
- Vanilla extract – You can get the cheapest flour, sour cream, milk, and even butter, but you have to get good vanilla for this recipe! It’s the main flavor
- Sugar – You don’t need to purchase super fine or any fancy type of sugar. Granulated is best.
- Fresh Blueberries – Are the star of this recipe. You could substitute frozen, however, they do typically contain more water, and you will need to simmer your filling a little bit longer.
How to fill cupcakes
STEP ONE: 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.
STEP TWO: 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 best, but you can also use a larger star-shaped tip.
STEP THREE: Fill the bag halfway with homemade blueberry filling. Remember, the filling must be completely cooled.
STEP FOUR: 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 in the cupcake first. 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.
How long will these cupcakes keep for?
- These cupcakes are fine overnight, if left covered. You can refrigerate them for three days, but they should come to room temperature before eating. Butter-based cake needs to warm up a bit.
- If unfrosted, you can wrap and freeze the cupcakes for up to two months.
Other Tasty Cupcake Recipes
Banana Cupcakes With Salted Caramel Frosting
Chocolate Whoopie Pies Made With Spinach
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!
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 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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 351Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 277mgCarbohydrates: 65gFiber: 1gSugar: 45gProtein: 5g
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Where is thr filling recipe?
Hi Nicole, It is written within the body of this post
Is this recipe supposed to be refrigerated due to the fresh blueberry filling?
No, the blueberry filling is more like a jam, so technically it doesn’t need to be refridgerated. But I would recommend if you can it will solidify and firm up both the jam and the frosting.
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
Thank You, Ronak! This makes my heart happy to hear they were a big hit in your home.
Was SO amazing. We halved the recipe for 6-8 cupcakes, and it was delicious!
5 stars!
Thank so MUCH for coming back and commenting. I am so glad you all love them.
I make a blueberry cake with fresh blueberries. I would like to make this.
Sounds delicious! Thank you for sharing.