1 hour 15 minutes
18
hardThis recipe was created by owner of Cloud 9 Confections, Beth Lukens. She paired up with Wish Farms, The Epicurean hotel and Elevage restaurant to bring us some of her delicious Florida Blueberry Season inspired blueberry cupcake recipes! In the Tampa area? Order your own batch of ‘from scratch’ homemade sweets today!
Ingredients
Blueberry Filling- 4 cups blueberries
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- pinch of salt
- 1 1/2 cups old fashioned oats
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 3 tablespoons light brown sugar
- 1/2 teaspoon pure vanilla extract
- 1 stick unsalted butter, melted
- 1 and 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1stick unsalted butter, melted
- 2 egg whites
- 1/4 cup plain yogurt
- 3/4 cup milk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups heavy whipping cream
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup blueberry filling
Directions
Blueberry Filling- Place the blueberries in a small saucepan over medium heat. Stir constantly for about 5-7 full minutes until the blueberry juices have been released.
- In a separate bowl, whisk sugar, cornstarch and salt.
- Add the dry mixture to the blueberries and continue to stir over medium low heat for another 2 minutes, until the mixture begins to thicken.
- Remove from heat and allow to cool as you prepare the cupcakes.
- Line cupcake pans with liners.
- Combine all crust ingredients in a medium bowl until well mixed. Press a rough tablespoon full into the bottom of each liner. Set aside while making cupcakes.
- Preheat oven to 350 degrees F.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar- mixture will be gritty.
- Stir in eggwhites, yogurt, milk, and vanilla extract until combined. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
- Divide batter among cupcake liners. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Let cool 5-10 minutes in the pan then transfer to a cooling rack and let cool completely.
- In a large, chilled bowl whip the cream, sugar and vanilla extract together on medium-high speed until stiff peaks begin to form, about 4-5 full minutes. Add the 1/2 cup blueberry fulling and continue to beat for another 30 seconds. Do not over beat!
- Using a sharp knife, cut a circle/ hole into the center of the cupcake to create a little pocked about 1/2 inch deep. Place 1 teaspoon of blueberry filling inside and top with the piece of cupcake you remove to seal. Repeat with all cupcakes. Top with a dollop of whipped cream frosting and serve chilled.
