We love cupcakes here, even though I have the feeling they have fallen out of favor with a lot of people in recent years. I still think these little cakes are delicious and somewhat practical. They are super easy to decorate, everyone gets their own little cake and nobody has to fight about who gets the biggest – they are all the same. In theory. Of course, there could also be riots if these delicious Blueberry Cupcakes are on the table and there are more people in the room than cupcakes. That’s a disaster in the making ;P
To be honest, I haven’t baked cupcakes or bought one in a coffee shop for a long time. Shame on me too here I guess. However, I have to add that cupcakes you can find in bakeries or coffee shops here are often not that good. Otherwise, I would have gotten one along with a coffee for sure ;P
In the US aka. »Cupcake Country«, it’s a completely different story. You can still find many bakeries there that specialize in cupcakes and are really good at what they do. In London, which we recently visited, we also stumbled across some cupcake shops that offer extremely delicious cupcakes. If you love those small cakes and happen to be in London (it’s a bit closer than the US), you should definitely stop by Crumbs & Doilies or Lola’s Cupcakes – both brands have several locations in London and are definitely worth a visit!
Back to my cupcakes. D’oh! ;P Today, I’ve added a generous amount of blueberries to my cupcakes. The base of the cupcakes is a fairly simple cupcake batter I use for many of my cupcakes. Nice, moist, and delicious. Cupcakes with this batter don’t dry out quickly ;P On top of the small cakes you have a huge amount of blueberry buttercream with some additional blueberry sauce and fresh blueberries. In theory, you could also fill the cupcakes with some blueberries, but I thought the buttercream on top would bring enough blueberry flavor to the game ;)
I have the feeling that fresh blueberries have become a little expensive recently – due to inflation, poor harvests, or whatever. It’s probably good old inflation. Well, fortunately, frozen blueberries are still reasonably cheap and work perfectly for this recipe. Fresh blueberries are great for decorating, of course, but I usually use frozen berries for everything else. If you get the slightly smaller blueberries from Canada, for example, they typically have a more intense flavor and give off more color than our giant German blueberries. Nothing against our local berries ;P They are still great for decoration.
The buttercream I used here is a German buttercream. Instead of butter and a lot of confectioner’s sugar (aka. American buttercream), this buttercream is made with vanilla custard, a small amount of sugar, and blueberry sauce. I like this type of buttercream a lot because it’s not as sweet, and you can save a lot of sugar. The cupcakes will not be »healthy« just because there is less sugar involved, but at least you add fewer calories to your diet ;P
I got a few more cupcake recipes here on the blog. If you want to try more, you should take a look at my vegan Salted Caramel Chocolate Cupcakes. If you are looking for something more unusual, you should take a look at my Audrey II aka. Little Shop of Horrors Cupcakes – they are not just for Halloween a real eye-catcher ;P
INGREDIENTS / ZUTATEN
(12 cupcakes)
For the blueberry sauce:
7 oz. (200g) Blueberries (frozen)
2 tbsp. lemon juice
For the blueberry buttercream:
16.9 fl. oz. (500ml) milk
1.4 oz. (40g) cornstarch
2 tbsp. sugar
1 pinch of salt
1 tsp. vanilla extract
1 cup (230g) butter, at room temperature
3.5 oz. (100g) confectioners’ sugar
some heavy cream (if needed)
For the cupcake batter:
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1/3 cup (80ml) sunflower oil
2/3 cup (160ml) apple juice
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. salt
some fresh blueberries, for decoration
(12 Cupcakes)
Für die Blaubeersoße:
200g TK-Blaubeeren (frische gehen auch)
2 EL Zitronensaft
Für die Blaubeeren Buttercreme:
500ml Milch
40g Speisestärke
2 EL Zucker
1 Prise Salz
1 TL Vanille Extrakt
230g weiche Butter
100g Puderzucker
ggf. etwas Schlagsahne
Für die Cupcakes:
100g Zucker
50g brauner Zucker
1 Ei (L)
80ml Sonnenblumenöl
160ml Apfelsaft
1 TL Vanille Extrakt
200g Mehl (Type 550)
1 TL Backpulver
1/2 TL Natron
1 TL Zimt, gemahlen
1/2 TL Kardamom, gemahlen
1/4 TL Salz
einige frische Blaubeeren für die Dekoration
DIRECTIONS / ZUBEREITUNG
1. Start with the blueberry sauce by adding the blueberries and lemon juice to a small saucepan and heat it up. Let the blueberries simmer (over medium-high heat) for about 10 minutes while stirring often. The blueberries should have broken down, and the juices should have thickened nicely. Remove from the heat and let cool down a bit, then press through a fine-mesh sieve to get rid of the blueberry skins. Let cool down completely.
2. For the buttercream, add a small amount of the milk (3-4 tablespoons) to a bowl and mix with cornstarch, sugar, salt, and vanilla extract until well combined. Add the rest of the milk to a saucepan and bring to a boil. Add the cornstarch mixture and stir in while stirring constantly until you get a smooth and thick custard. Let bubble for a moment, then remove from the heat and place a piece of plastic wrap directly on the custard to prevent skin from forming. Let cool down completely. You can do the custard and blueberry sauce a day in advance.
3. Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners and set aside.
4. For the batter, add both sugars, the egg, sunflower oil, apple juice, and vanilla extract to a large bowl and mix until well combined. Mix flour, baking powder, baking soda, cinnamon, cardamom, and salt in a separate bowl. Add these dry ingredients to the bowl with the wet ingredients and mix until just combined – do not overmix the batter! Fill the paper liners about 2/3 with the batter. Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the centers of the cupcakes comes out clean. Take the cupcakes out of the oven and let cool down on a wire rack.
5. While the cupcakes are cooling down, you can finish the buttercream. Add the butter and confectioners’ sugar to the bowl of a stand mixer and mix until very light and fluffy – about 4-5 minutes. Gradually add the custard (make sure it has the same temperature as the butter) and mix in. When all custard is incorporated, continue mixing for 2-3 minutes to get a very soft and smooth buttercream. Add the blueberry sauce (keep some for decorations) and mix until well combined – this might take another 2-3 minutes. If the buttercream seems too thick, you can add a little heavy cream and mix in.
6. Fill the buttercream into a piping bag with a large star tip and pipe a good amount of buttercream on each cooled cupcake. Decorate with some leftover blueberry sauce and fresh blueberries.
Note: For more blueberry flavor, you can cook some additional blueberries until soft (but not as soft/mushy as you did for the blueberry sauce). Core the cupcakes and fill them with the cooked blueberries before decorating with buttercream and blueberry sauce.
1. Für die Blaubeersoße die Blaubeeren und den Zitronensaft in einem kleinen Topf erhitzen – für etwa 10 Minuten köcheln lassen und dabei immer wieder umrühren. Die Blaubeeren sollten weich und matschig sein und der Saft schön eingedickt sein. Vom Herd ziehen und ein wenig abkühlen lassen, dann alles durch ein feines Sieb drücken und die Soße auffangen. Komplett abkühlen lassen.
2. Für die Buttercreme einen kleinen Teil der Milch (etwa 3-4 Esslöffel) in eine Schüssel geben und mit Stärke, Zucker, Salz und Vanille Extrakt verrühren. Die restliche Milch in einen kleinen Topf geben und aufkochen. Sobald die Milch kocht, die Stärkemischung unter ständigem Rühren dazugeben. So lange köcheln lassen, bis ein schöner, dicker Pudding entstanden ist. Vom Herd ziehen und sofort ein Stück Klarsichtfolie auf den Pudding legen, damit sich keine Haut bildet. Komplett abkühlen lassen. Blaubeersoße und Pudding kann man schon einen Tag vorab zubereiten, wenn man das möchte.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Muffinblech mit Papierförmchen bestücken und zur Seite stellen.
4. Für den Teig beide Zuckersorten, Ei, Sonnenblumenöl, Apfelsaft und Vanille Extrakt in einer großen Schüssel gut verrühren. Mehl, Backpulver, Natron, Zimt, Kardamom und Salz in einer separaten Schüssel mischen, dann zur großen Schüssel dazugeben und alles nur kurz vermengen. Die vorbereiteten Papierförmchen zu etwa 2/3 mit dem Teig befüllen. Die Cupcakes für etwa 18-20 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Cupcakes erst herausholen, wenn dieser sauber herauskommt. Die Cupcakes aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
5. Während die Cupcakes abkühlen, mit der Buttercreme weitermachen. Dazu die Butter und den Puderzucker in die Schüssel einer Küchenmaschine geben und für etwa 4-5 Minuten hell und luftig aufschlagen. Nach und nach den abgekühlten Pudding dazugeben (Butter und Pudding sollten die gleiche Temperatur haben!) und unterrühren. Wenn der komplette Pudding in der Schüssel ist, die Creme weitere 2-3 Minuten auf höchster Stufe aufschlagen. Die Blaubeersoße dazugeben (ein wenig für die Dekoration zurückhalten) und so lange mixen, bis sich alles gut verbunden hat – das kann noch einmal 2-3 Minuten dauern. Sollte die Buttercreme jetzt noch zu fest sein, kann man jetzt noch etwas Sahne dazugeben und nachjustieren.
6. Die Buttercreme in einen Spritzbeutel mit großer Sterntülle füllen und die abgekühlten Cupcakes mit jeweils einer guten Portion Buttercreme dekorieren. Wer mag, kann noch etwas Blaubeersoße darüber träufeln und einige frische Blaubeeren in die Creme drücken.
Hinweis: Für noch mehr Blaubeergeschmack kann man einige zusätzliche Blaubeeren weichkochen (aber nicht so weich/matschig wie für die Soße). Dann kleine Vertiefungen in die Cupcakes schneiden und mit den weichen Blaubeeren befüllen – danach dann wie beschrieben mit Buttercreme, Blaubeersoße und Blaubeeren dekorieren.
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Here is a version of the recipe you can print easily.
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Easy Peasy Blueberry Cupcakes
- Prep Time: 00:50
- Cook Time: 00:20
- Total Time: 04:00
- Yield: 12 1x
- Category: Cupcakes
- Cuisine: United States
- Diet: Vegetarian
Description
These cupcakes are delicious and a highlight on every sweet table: Easy Peasy Blueberry Cupcakes. The best you can bake with a bucket of blueberries ;)
Ingredients
For the blueberry sauce:
7 oz. (200g) Blueberries (frozen)
2 tbsp. lemon juice
For the blueberry buttercream:
16.9 fl. oz. (500ml) milk
1.4 oz. (40g) cornstarch
2 tbsp. sugar
1 pinch of salt
1 tsp. vanilla extract
1 cup (230g) butter, at room temperature
3.5 oz. (100g) confectioners’ sugar
some heavy cream (if needed)
For the cupcake batter:
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1/3 cup (80ml) sunflower oil
2/3 cup (160ml) apple juice
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. salt
some fresh blueberries, for decoration
Instructions
1. Start with the blueberry sauce by adding the blueberries and lemon juice to a small saucepan and heat it up. Let the blueberries simmer (over medium-high heat) for about 10 minutes while stirring often. The blueberries should have broken down, and the juices should have thickened nicely. Remove from the heat and let cool down a bit, then press through a fine-mesh sieve to get rid of the blueberry skins. Let cool down completely.
2. For the buttercream, add a small amount of the milk (3-4 tablespoons) to a bowl and mix with cornstarch, sugar, salt, and vanilla extract until well combined. Add the rest of the milk to a saucepan and bring to a boil. Add the cornstarch mixture and stir in while stirring constantly until you get a smooth and thick custard. Let bubble for a moment, then remove from the heat and place a piece of plastic wrap directly on the custard to prevent skin from forming. Let cool down completely. You can do the custard and blueberry sauce a day in advance.
3. Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners and set aside.
4. For the batter, add both sugars, the egg, sunflower oil, apple juice, and vanilla extract to a large bowl and mix until well combined. Mix flour, baking powder, baking soda, cinnamon, cardamom, and salt in a separate bowl. Add these dry ingredients to the bowl with the wet ingredients and mix until just combined – do not overmix the batter! Fill the paper liners about 2/3 with the batter. Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the centers of the cupcakes comes out clean. Take the cupcakes out of the oven and let cool down on a wire rack.
5. While the cupcakes are cooling down, you can finish the buttercream. Add the butter and confectioners’ sugar to the bowl of a stand mixer and mix until very light and fluffy – about 4-5 minutes. Gradually add the custard (make sure it has the same temperature as the butter) and mix in. When all custard is incorporated, continue mixing for 2-3 minutes to get a very soft and smooth buttercream. Add the blueberry sauce (keep some for decorations) and mix until well combined – this might take another 2-3 minutes. If the buttercream seems too thick, you can add a little heavy cream and mix in.
6. Fill the buttercream into a piping bag with a large star tip and pipe a good amount of buttercream on each cooled cupcake. Decorate with some leftover blueberry sauce and fresh blueberries.
Notes
For more blueberry flavor, you can cook some additional blueberries until soft (but not as soft/mushy as you did for the blueberry sauce). Core the cupcakes and fill them with the cooked blueberries before decorating with buttercream and blueberry sauce.
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
