Blueberry Filled Cupcakes

These Blueberry Filled Cupcakes come together in no time with a little help from store-bought blueberry pie filling.

I love making fun desserts that seem impressive… especially when they’re actually pretty simple. There’s something about filled cupcakes that seem so fancy, right? But these are a cinch to make using store-bought blueberry pie filling. I’m not above semi-homemade hacks! The result is a tasty cupcake that the whole family will love!

Blueberry Filled Cupcakes with Buttercream Frosting

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Blueberry Filled Cupcakes

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Course: Dessert

Cuisine: American

Author: Ang Paris

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Equipment

• Muffin Tin - 12 Count
• Dry Measuring Cups
• Measuring Spoons

Ingredients

Cupcake Ingredients

• 1/2 C butter room temp
• 2 egg whites room temp
• 2 eggs room temp
• 2 C all- purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 3/4 C buttermilk
• 1 1/2 C sugar
• 1 tsp vanilla

Frosting Ingredients

• 1 C soft unsalted butter
• 4 + C powder sugar
• 4 TBSP heavy whipping cream

Filling

• 1 can of Blueberry pie filling

Instructions

Cupcake Directions

• 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 2/3 rds 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 bottom
• Fill the hole in the cupcake to the top of the baked and cooled cupcake with the blueberry filling.

Frosting Directions

• 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 C 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.

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

How simple is that? They’re so impressive looking (and tasting) – yet really so simple to make!

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