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Blueberry Cupcakes with Blueberry Frosting
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Blueberry Cupcakes with Blueberry Frosting

These easy blueberry cupcakes with blueberry frosting are the perfect, easy recipe for a simple dessert that will impress guests.
Course Dessert
Cuisine American
Keyword blueberry, compote, cupcakes, frosting
Prep Time 30 minutes
Cook Time 25 minutes
Decorating 20 minutes
Total Time 1 hour 15 minutes
Servings 16 cupcakes
Calories 450kcal

Equipment

  • cupcake pan

Ingredients

Cupcakes

  • cups all-purpose flour
  • 3 tsp baking powder
  • tsp salt
  • cups granulated sugar
  • cups milk
  • 1/2 cup vegetable oil
  • tsp vanilla extract
  • 2 eggs
  • 5 tbsp blueberry compote

Frosting

  • 1 cup unsalted butter - softened
  • cups confectioner's sugar
  • 4 tbsp blueberry compote
  • 1 tbsp heavy cream
  • violet food coloring

Blueberry Compote

  • cups blueberries fresh or frozen
  • 6 tbsp water

Decorating

    Sugar Pearls

      Fresh Blueberries

        Instructions

        Compote

        • Combine the blueberries and water in a small saucepan.
        • Bring to a simmer over medium heat. Cook and stir until the blueberries become soft.
        • Gently smash the blueberries using a spatula.
        • Continue to cook until it turns into a thick, dark, blueberry reduction. (7-8 minutes)
        • Once done, remove from the heat and allow it to cool.
        • Then press the puree through a sieve before adding it to the cupcakes or frosting.

        Cupcakes

        • Preheat the oven to 350 degrees.
        • Line the baking pan with cupcake liners. Set aside.
        • In a large bowl, combine the flour, baking powder, and salt. Set aside.
        • In another large bowl, combine the sugar, milk, oil, and vanilla. Mix well.
        • Add in the eggs, one at a time. Mix well.
        • Fold in the flour mixture a little at a time, mixing until fully incorporated.
        • Gently mix in the blueberry compote.
        • Divide the batter between the cupcake liners. They should be about 3/4 full.
        • Bake for 20-25 minutes or until the toothpick test comes out clean.
        • Allow the cupcakes to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.

        Frosting

        • Combine the sugar and butter in a large mixing bowl or the bowl of a stand mixer. Beat slowly until most of the sugar has been incorporated into the butter. Then increase the speed and whip well.
        • Then gently fold in the blueberry reduction, and heavy cream.
        • You can add the food coloring at this time and beat well to distribute the color evenly throughout.
        • Fill the frosting bag and decorate the cupcakes as desired.

        Notes

        The cupcakes will stay fresh for 3-4 days when stored in an airtight container in the refrigerator. 
        You can also store the extra frosting in the fridge for 4-5 days. Allow it to come to room temperature before using it again.
        The violet food coloring for the frosting is optional. However, it is needed if you want this vibrant color you see here in the photos.
        You can adjust the amount of compote in the cupcakes and the frosting to your liking. If you add too much to the frosting and it looks too thin, just add a bit more confectioner's sugar to get the consistency you are looking for.
        Choose neutral cooking oils for the cupcakes - I prefer canola or vegetable for these.

        Nutrition

        Serving: 1g | Calories: 450kcal | Carbohydrates: 65g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 118mg | Potassium: 79mg | Fiber: 2g | Sugar: 47g | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg | Net Carbohydrates: 36g