Thursday, January 8, 2015

Recipe: Blueberry Filled Vanilla Cupcakes with Cream Cheese Frosting

When one of my coworkers gave me a jar of blueberry jam as a Christmas gift, my first thought was "I want to fill some cupcakes with this!" So this past weekend, I made some simple vanilla cupcakes, filled them with the blueberry jam and topped them with a cream cheese frosting. They were absolutely delicious and are quick & easy to make, so you should definitely give them a try!

PS: Make sure you're following me on Instagram - @amybreckenridge - because I'm taking part in a loop giveaway today through Sunday for a $500 gift card of your choice!

Vanilla Cupcakes with Blueberry Filling and Cream Cheese Frosting
makes about 14 cupcakes

for the cupcakes...
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 1/4 cup whole milk
  1. Preheat your oven to 350 degrees F and line your cupcake pans with 14 liners
  2. Whisk together dry ingredients in a large bowl and set aside.
  3. In the bowl of your standing mixer, beat the butter and sugar together for 4-5 minutes, until it's light and fluffy.
  4. Add the eggs in one at a time, beating well after each addition.
  5. Add the vanilla extract.
  6. Add 1/3 of the dry ingredients to the bowl of your standing mixer, followed by half of the milk. Mix until well incorporated. Repeat until all ingredients are well mixed.
  7. Scoop the batter into the liners with a 1/4 cup measuring spoon. Fill almost to the top.
  8. Bake for 16-18 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
for the filling...
  • about 7 tablespoons of blueberry jam {I used Stonewall Kitchen}
  1. Once cupcakes have cooled, use a cupcake corer to remove the center of each cupcake.
  2. Fill each cupcake with about 1/2 tablespoon of blueberry jam.

for the frosting...
  • 1 1/2 sticks unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 tablespoon vanilla extract
  • 2-3 cups powdered sugar
  • rainbow sprinkles and/or blueberries for topping
  1. In the bowl of your standing mixer, beat together the butter and cream cheese on medium-high speed for about 30 seconds, until smooth.
  2. Add the vanilla extract.
  3. Add the powdered sugar, one cup at a time, until frosting is thick enough.
  4. Fill up a piping bag and frost away!
  5. Decorate with rainbow sprinkles and/or blueberries.


  1. Holy YUM. Gimme, gimme! These look divine!

    Le Stylo Rouge

  2. Yum! That cupcake looks perfect and is definitely making me hungry :)

  3. This is such a neat idea! I need a cupcake corer! Any specific one you recommend?

    1. yes, i use this one: :) it's super easy to use and only $5!

  4. Yummy!

    God bless,
    XO, Claire