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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
If you love this recipe, please give it 5 stars!
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!
I love that you baked the cupcakes from scratch and didn’t use a cake mix. They taste so much better homemade rather than the quick way, at least I think so! Thanks for linking up with Delicious Dishes Link Party!