Go Back
+ servings
Light, vanilla cupcakes filled with fresh blueberries and topped with a fresh blueberry buttercream frosting. These Blueberry Cupcakes are a delicious, lighter treat!
Print Recipe
5 from 1 vote

Blueberry Cupcakes with Blueberry Buttercream

Light, vanilla cupcakes filled with fresh blueberries and topped with a fresh blueberry buttercream frosting. These Blueberry Cupcakes are a delicious, lighter treat!
Prep Time30 mins
Cook Time20 mins
Course: Dessert
Cuisine: dessert
Keyword: Blueberry Cupcakes
Servings: 18 cupcakes

Ingredients

Blueberry Cupcakes

  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup crushed peach
  • 1 teaspoon vanilla extract
  • 2 tbsp fresh lemon juice
  • zest of 1 large lemon
  • 1/2 cup milk
  • 1 1/4 cup all purpose flour
  • 2 tbsp cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup fresh blueberries

Blueberry Buttercream

  • 1/2 cup unsalted butter softened
  • 1/2 cup all vegetable shortening
  • pinch salt
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar
  • 1/2 cup fresh blueberries

Instructions

Cupcakes

  • Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.
  • In base of a stand mixer fit with paddle attachment, beat butter and sugar until lightened and fluffy, about 2 minutes. Next, beat in egg until combined, scraping down sides as needed.
  • Beat in crushed peach, vanilla extract, lemon juice, and lemon zest until well mixed, scraping down sides as needed.
  • In a small bowl, stir together flour, cornstarch, baking powder, and baking soda. Alternate beating flour mixture and milk into mixer, in about 3 additions each, scraping down sides as needed.
  • Finally, stir in fresh blueberries.
  • Fill cupcake liners about 2/3 full of batter. This recipe makes about 18 cupcakes.
  • Bake for 18-20 minutes, or until tops are light golden and a toothpick inserted into the center of one of the middle cupcakes comes out with just a few crumbs.
  • Let cupcakes cool completely before frosting.

Blueberry Buttercream

  • Use food processor to process blueberries until they turn into a fine puree, about 1 minute.
  • In base of a stand mixer fit with paddle attachment, beat butter and shortening until lightened, about 2 minutes. Then, beat in shortening and vanilla extract.
  • Alternate beating in 1/2 cup of powdered sugar and 1 tbsp of blueberry puree until desired consistency and taste is reached. For me, this is 3 cups of powdered sugar and about 6 tbsp of puree.
  • Use buttercream to decorate cupcakes as desired.