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Blueberry Pie Cupcakes

Blueberry Pie Cupcakes That Will Make You Smile

These Blueberry Pie Cupcakes combine a fluffy vanilla-cinnamon cake with a blueberry filling, topped with blueberry buttercream. Perfect for gatherings!
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 cup Granulated Sugar
  • 1/2 cup Butter (room temperature)
  • 2 large Large Eggs (room temperature)
  • 1 tsp Vanilla Extract
  • 1/2 cup Vegetable Oil
  • 1 cup Milk (room temperature)
For the Blueberry Compote
  • 2 cups Fresh Blueberries
  • 1/2 cup Granulated Sugar (for compote)
  • 2 tbsp Cornstarch
  • 1/4 cup Water
  • 1 tbsp Butter (for compote)
  • 1 tbsp Lemon Juice
For the Mini Pies
  • 1 pkg Pie Crusts
For the Buttercream Frosting
  • 1/2 cup Butter (for buttercream)
  • 2 cups Powdered Sugar
  • 1 tbsp Gelatin Powder

Equipment

  • Cupcake tins
  • Mixing bowls
  • whisk or electric mixer
  • Piping bag
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake tins with paper liners.
  2. Sift together the flour, baking powder, baking soda, and cinnamon in a mixing bowl.
  3. Beat the room-temperature butter and granulated sugar until light and fluffy, then mix in eggs, vanilla, and vegetable oil.
  4. Alternately add the dry ingredients and milk to the butter-sugar mixture until just incorporated.
  5. Divide the batter among the cupcake tins, filling each about two-thirds full and bake for 18-20 minutes.
  6. Prepare the blueberry compote by cooking blueberries, sugar, cornstarch, water in a saucepan until thickened.
  7. Cut out circles from pie crusts to fit mini cupcakes, fill with blueberry compote and bake until golden brown.
  8. Beat butter for buttercream until creamy, then mix in powdered sugar and cooled compote.
  9. Once cooled, create a well in the cupcakes, fill with blueberry compote and replace the tops.
  10. Pipe blueberry buttercream onto each cupcake and top with a mini blueberry pie.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

These Blueberry Pie Cupcakes are perfect for summer gatherings and special occasions. Store in an airtight container for freshness.

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