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!
Ingredients
Units
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup blueberry compote (see below)
Blueberry Compote:
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
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