Blueberry Shortcake Cupcakes bring together the best of two classic desserts: light and fluffy vanilla cupcakes and the fresh, juicy goodness of a berry-filled shortcake. These cupcakes are perfect for any occasion, offering a delightful combination of flavors and textures. Each cupcake is filled with sweet, sliced blueberries and topped with a swirl of homemade whipped cream frosting, making them a beautiful and delicious treat. Whether you’re baking for a party or just want to indulge in something sweet, these cupcakes are sure to impress. Let’s dive into the recipe and create these irresistible treats!

What You’ll Need

Ingredients

• ½ cup whole milk
• ¼ cup unsalted butter 4 tablespoons
• 1½ cups all-purpose flour
• 2 tsp baking powder
• 3 large eggs room temperature
• ¾ tsp fine sea salt
• ¾ cup granulated sugar
• 2 tsp pure vanilla extract

For filling and topping:

• 3 cups sliced fresh blueberries
• 2 tbsp granulated sugar
• 1 batch whipped cream frosting

Equipment I Used

• Stand Mixer
• Muffin Pan
• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Cooling Rack
• Small Saucepan

How to Make It

Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Line 18 cupcake wells with paper liners and set the prepared pan aside.

Warm the Milk and Butter

In a small saucepan over medium heat, combine 1/2 cup of whole milk and 1/4 cup (4 tablespoons) of unsalted butter. Stir occasionally until the butter is fully melted and the mixture is warm. Once melted, set the mixture aside to cool slightly.

Mix the Dry Ingredients

In a medium mixing bowl, whisk together 1 1/2 cups of all-purpose flour and 2 teaspoons of baking powder. This ensures that the baking powder is evenly distributed throughout the flour, which will help the cupcakes rise evenly.

Beat the Eggs

In a large mixing bowl, use an electric mixer on low speed to beat 3 large eggs until combined. Gradually increase the speed to medium-high and continue beating until the eggs are well beaten. Add 3/4 teaspoon of fine sea salt and continue to beat the mixture until it begins to foam, about 1 minute.

Incorporate the Sugar

Reduce the mixer speed to low and gradually add in 3/4 cup of granulated sugar. Once all the sugar is added, increase the speed to high and beat until the egg mixture becomes voluminous, light, and pale yellow in color. This should take about 5 minutes.

Combine Wet Ingredients

With the mixer on low speed, slowly add the warm milk and butter mixture, along with 2 teaspoons of pure vanilla extract, to the egg mixture. Mix until just combined, about 45 seconds. Be careful not to overmix at this stage.

Fold in the Dry Ingredients

Using a rubber spatula, gently fold the dry flour mixture into the wet ingredients. Continue folding until the batter is smooth and no streaks of flour remain. Be gentle to avoid deflating the batter.

Fill and Bake the Cupcakes

Divide the batter evenly among the prepared cupcake wells, filling each about 2/3 full. Place the pan in the preheated oven and bake for 15-18 minutes, or until the cupcakes are golden and a tester inserted into the center comes out clean. Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack.

Prepare the Blueberry Filling

In a small bowl, mix 3 cups of sliced fresh blueberries with 2 tablespoons of granulated sugar. Stir well to combine and let the mixture rest while you prepare the cupcakes for filling.

Core the Cupcakes

Once the cupcakes are completely cool, you can use a small knife or a cupcake corer to remove the center of each cupcake, creating a well for the blueberry filling. Be careful not to cut all the way through to the bottom of the cupcake. Note: I personally skipped this step and instead piped the whipped cream onto the cupcakes first, creating a little nest, and then added the blueberries on top. This gives a beautiful presentation and makes the process simpler.

Prepare the Whipped Cream Frosting

Make a batch of homemade whipped cream frosting. For a more stable and longer-lasting frosting, check out my recipe for stabilized whipped cream. Pipe the frosting onto each cupcake, creating a swirl around the edges to leave a small well in the center.

Fill the Cupcakes

Spoon about 1/2 tablespoon of the sliced blueberry mixture into the center of each cored cupcake. Press the filling down gently to ensure it’s well-packed.

Serve and Enjoy:

Your Blueberry Shortcake Cupcakes are now ready to serve! Enjoy these delightful treats as a dessert, at parties, or any time you’re in the mood for something sweet and fruity.