Triple Blueberry Cupcakes with Blueberry Jam Frosting Recipe
Delight in these luscious Triple Blueberry Cupcakes featuring a moist yogurt-infused batter loaded with wild blueberries, a smooth homemade blueberry jam, and a creamy cream cheese frosting swirled with more blueberry jam. Perfectly balanced with a hint of lemon zest and vanilla, these cupcakes are a berry lover’s dream and a great treat for any occasion.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 3 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Blueberry Jam
- 350g wild blueberries (2 cups + 1/2 cup)
- 80g granulated sugar (1/3 cup + 1 tablespoon)
- Juice of half a lemon
- 1 teaspoon vanilla extract
- 8g (1 tablespoon) cornstarch dissolved in 1 tablespoon water
Cupcake Batter
- 130g unsalted butter, softened (1/2 cup + 1 tablespoon)
- 200g granulated sugar (1 cup)
- 2 large eggs
- 1 tsp vanilla bean paste, vanilla extract, or 1/2 tsp ground vanilla bean powder
- 100g milk (1/3 cup + 1 tablespoon)
- 180g plain yogurt (3/4 cup)
- 220g all-purpose flour (1 cup + 3/4 cup)
- 8g baking powder (1 teaspoon + 1/2 teaspoon)
- Zest of one lemon
- 100g wild blueberries, coated in a tablespoon of flour (3/4 cup)
Frosting
- 400g cream cheese (1 cup + 3/4 cup)
- 80g granulated sugar (1/3 cup + 1 tablespoon)
- 150g whipping cream (2/3 cup)
- 50g wild blueberry jam (3 tablespoons)
Instructions
- Prepare the Blueberry Jam: In a medium saucepan, combine the wild blueberries, granulated sugar, lemon juice, and vanilla extract. Cook over medium heat for 15-20 minutes until some liquid evaporates but mixture is still slightly juicy. Stir in the cornstarch slurry and cook for 3 more minutes, whisking constantly until thickened. Blend with a hand blender or regular blender until smooth. Transfer to a bowl or jar, cover and refrigerate until completely cooled.
- Prepare the Cupcake Batter: Preheat oven to 180°C (356°F) and line a muffin tin with 12 cupcake liners. In a large bowl, cream softened butter and sugar until fluffy. Mix in eggs one at a time. Add lemon zest, vanilla, and yogurt, mixing until combined. Add flour, baking powder, and milk, mixing just until incorporated; avoid overmixing. Gently fold in floured wild blueberries.
- Bake the Cupcakes: Divide batter evenly between liners. Bake for approximately 18 minutes in preheated oven. After baking, allow cupcakes to rest in the tin for 10 minutes, then transfer to a wire rack to cool completely. Cover loosely with a clean kitchen towel to keep tops moist.
- Make the Frosting: In a large bowl, beat together cream cheese, blueberry jam, and sugar until smooth. Add whipping cream and continue to beat until the mixture is thick and pipeable.
- Assemble: Once cupcakes have completely cooled, pipe the frosting onto them. Using the back of a teaspoon, create a small dent in the center of each cupcake and fill with a spoonful of blueberry jam. Optionally, add some jam inside the cupcakes for extra burst of flavor.
- Enjoy: Serve immediately or refrigerate until ready to enjoy this triple blueberry delight!
Notes
- Coating blueberries in flour prevents them from sinking to the bottom while baking.
- Do not overmix batter to keep cupcakes light and tender.
- The homemade blueberry jam can be made ahead and refrigerated for several days.
- Use full-fat yogurt and cream cheese for best texture and flavor.
- Allow cupcakes to cool completely before frosting to prevent melting.
