Blueberry swirl cupcakes are soft, moist vanilla cupcakes with a luscious blueberry swirl baked into the batter. Topped with creamy frosting and fresh blueberries, these cupcakes offer a perfect balance of sweetness and tartness. They make a delightful treat for birthdays, tea parties, or any occasion that calls for a beautiful and flavorful dessert.

Why You’ll Love This Recipe

Bursting with Fresh Blueberry Flavor – The homemade blueberry swirl adds a fruity and vibrant taste.
Moist and Tender Texture – Soft, fluffy cupcakes that stay moist for days.
Visually Stunning – The blueberry swirls create a gorgeous marbled effect.
Easy to Make – Simple ingredients and steps make this a beginner-friendly recipe.
Perfect for Any Occasion – Great for brunch, birthdays, or afternoon snacks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Blueberry Swirl:

Fresh or frozen blueberries
Granulated sugar
Lemon juice
Cornstarch

For the Cupcakes:

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Milk

For the Frosting (Optional):

Cream cheese or butter
Powdered sugar
Vanilla extract
Heavy cream
Fresh blueberries (for garnish)

Directions

Prepare the Blueberry Swirl:
- In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until soft.
- Mix cornstarch with a little water, then add to the mixture.
- Simmer until thickened, then let it cool completely.
Make the Cupcake Batter:
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla, then alternate adding the flour mixture and milk, mixing until smooth.
Swirl in the Blueberry Mixture:
- Fill each cupcake liner halfway with batter.
- Spoon a small amount of blueberry sauce on top, then swirl with a toothpick.
- Add more batter to fill each liner about ¾ full.
Bake:
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
Prepare the Frosting (Optional):
- Beat butter or cream cheese until smooth.
- Add powdered sugar and vanilla, then mix until fluffy.
- Slowly add heavy cream to reach desired consistency.
- Pipe onto cooled cupcakes and garnish with fresh blueberries.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Lemon Blueberry Cupcakes – Add lemon zest to the batter for a citrusy twist.
Gluten-Free Option – Use a gluten-free flour blend instead of all-purpose flour.
Chocolate Blueberry Cupcakes – Add cocoa powder to the batter for a chocolate-blueberry combination.
Dairy-Free Version – Substitute butter with coconut oil and milk with almond milk.
Berry Mix – Use raspberries or blackberries for a different fruit swirl.

Storage/Reheating

Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
Refrigeration: Keep frosted cupcakes in the refrigerator for up to 5 days.
Freezing: Freeze unfrosted cupcakes in a sealed container for up to 3 months. Thaw before frosting.

FAQs

Can I use frozen blueberries for the swirl?

Yes, frozen blueberries work well. Just make sure to thaw and drain excess liquid before cooking.

How do I prevent the cupcakes from becoming too dense?

Avoid overmixing the batter, as this can lead to dense cupcakes. Mix until just combined.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and frost them before serving.

What type of frosting pairs best with these cupcakes?

Cream cheese frosting, vanilla buttercream, or a whipped cream topping all complement the blueberry flavor.

Can I make mini cupcakes with this recipe?

Yes, divide the batter into mini cupcake liners and bake for about 10–12 minutes.

How do I achieve a strong blueberry flavor?

Use a generous amount of the blueberry swirl and add a touch of blueberry extract if desired.

Can I replace the blueberries with another fruit?

Yes, raspberries, strawberries, or blackberries can be used as a substitute.

What is the best way to swirl the blueberry sauce?

Use a toothpick or skewer to gently swirl the sauce into the batter without overmixing.

Why did my cupcakes sink in the middle?

Cupcakes may sink if they are underbaked or if too much leavening agent is used. Make sure to bake until fully set.

Can I make these cupcakes without frosting?

Yes, they are delicious on their own or lightly dusted with powdered sugar.

Conclusion

Blueberry swirl cupcakes are a delightful combination of soft vanilla cake and rich blueberry flavor. The beautiful swirls make them visually appealing, while their moist texture and fruity taste make them a crowd favorite. Whether topped with frosting or enjoyed plain, these cupcakes are sure to impress at any gathering.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mariem
Total Time: 40 minutes
Yield: 12 cupcakes 1x

Print Recipe

Description

These Blueberry Swirl Cupcakes are a delightful combination of fluffy vanilla cupcakes, swirled with blueberry compote, and topped with creamy blueberry buttercream. A fruity and elegant treat perfect for any occasion!

Instructions

Make the blueberry compote: Simmer blueberries, sugar, and lemon juice in a saucepan until thickened. Let cool.
Prepare the cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix the batter: Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in flour, baking powder, and salt, alternating with milk.
Swirl in blueberries: Fill cupcake liners halfway, add a teaspoon of blueberry compote, then top with more batter. Swirl with a toothpick.
Bake: Bake for 18-20 minutes. Let cool completely.
Make the frosting: Beat butter until fluffy, add powdered sugar gradually, then mix in blueberry compote and vanilla.
Decorate: Pipe frosting onto cooled cupcakes and top with fresh blueberries.

Notes

Use a piping tip to create beautiful swirls of frosting.
Refrigerate cupcakes if not serving immediately.
Add a hint of lemon zest for extra freshness.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American