Whipped vanilla cupcakes hollowed and filled with sticky blueberry jam topped with a vanilla buttercream and blueberry syrup ribbons.
WHATS GOING ON HERE
Simple Cupcake Batter
My cupcakes are really simple my wet ingredients feature oil, vanilla and milk. Any liquid that can go into a baked item is considered a “wet ingredient”. Wet and dry ingredients are kept separately from each other until they are ready to be combined to keep the gluten and leaveners from activating and it allows for better distribution.
My dry ingredients include flour, salt, sugar, and baking powder. The dry ingredients are easier to sift separated from the wet ingredients. That way you can get evenly distributed ingredients.
Buttercream frosting is simple its just butter, powdered sugar, a splash of milk and vanilla. For a richer frosting choose milk but the cupcakes need to be eaten right away or refrigerated. For a cupcakes that can sit at room temperature opt for water instead.
Blueberry jam is as simple as whipping together frosting. All you need to do is toss the blueberries, sugar and juice into a pot and bring it to a simmer. The fruit pectin and sugar do all the work. These syrupy cupcakes have a explosion of blueberries that make for a great surprise.
TIPS & TRICKS FOR THE BEST VANILLA BLUEBERRY JAM CUPCAKES
baking the cupcakes
scooping and filling the cupcakes can leave them a little heavy. to reinforce the bottom a muffin tin is nice to have. line the cupcake pan with liners that are lightly sprayed in cooking spray before filling.
filling the cupcakes
to fill the cupcakes, its easiest to take a spoon and lightly scoop from the middle. a tablespoon or less of filling is all you need to make the perfect bite. the more you scoop the more you’ll want to fill. do not over fill the cupcakes are they may seep all the way to the bottom. fill the cavity mainly with blueberries and reserve some of the juice to drizzle into the frosting and the top
frosting the cupcakes
there is nothing easier than a butter knife and a open bowl of frosting. smear these cupcakes generously with frosting. reserve a small portion of blueberry jam to drizzle into the finish frosting. the jam itself will add a mild blueberry flavor but also a pale purple hue that really drives the look home.
as long as too much syrup hasn’t been added to the base of the cupcakes these cupcakes make a great do ahead! any remaining blueberry jam is a great breakfast addition for pancakes, waffles or toast!
Start off by creaming the butter and sugar till its completely incorporated.
Next add in the eggs and whip till they have doubled in size and the mix has become pale.
Add in baking powder, oil, salt and vanilla. Mix till incorporated.
Finally add in milk and flour then mix again. but do not over mix.
In paper lined muffin tins scoop enough batter to fil 3/4 up to the top. Fill all 12 baking liners and bake at 350F for 16-18 minutes. Remove from oven and let cool completely prior to frosting.
TO MAKE THE FROSTING
To make frosting beat together the softened butter and powdered sugar. Add in vanilla. Then add milk or water by the tablespoon as needed to keep the frosting thick and fluffy. Add more water to thin it out. Add 1-2Tablespoons of the cooled blueberry syrup to finish of the frosting.
TO MAKE THE BLUEBERRY JAM
Combine all the ingredients into a sauce pan and toss together.
Bring to a boil then reduce to a simmer. Simmer for 20-30 minutes at a steady simmer.
Once thickened to a syrup that coats the back of a spoon, remove from the heat and allow to cool.
BUILDING THE CUPCAKE
Once the cupcakes are cool to the touch hollow out a tablespoon of the middle of the cupcake. Fill the middle with mainly blueberry pieces. Continue hollowing and filling till all the cupcakes are complete.
Once the cupcakes are filled. Smear on 2- 3Tablesppons of frosting to each cupcake.
Drizzle on any remaining blueberry topping. Enjoy immediately!