Bake Blueberry Cupcakes with Homemade Blueberry Jam for Easter Sunday
Desserts add the perfect touch to every dinner. You can never go wrong with showing up to a gathering with a sweet treat, especially if you don’t enjoy cooking a side dish. Depending on what you bake, it can often take less time than cooking. Since Easter is right around the corner, it’s the prime time to bake fluffy blueberry cupcakes with homemade blueberry jam inspired by Angie's Kitchen recipe. Practice your baking skills and impress your friends and family with these delectable blueberry-packed cupcakes. They’ll be gone in seconds! They’re easy to make and take less than two hours. Be sure your butter is softened before you start baking, especially if you don’t want to spend too much time in the kitchen, or it’ll set you back a little bit. Here’s everything you need for your baking session.
Tools you’ll need:
Mixing bowls
Measuring cups
Handmixer
Medium saucepan
Muffin tin
Cupcake liners
Piping bag
Rubber spatula
Ingredients you’ll need:
2 bags of wild blueberries
Granulated sugar
A lemon
Vanilla extract
Cornstarch
All-purpose flour
Eggs
Milk
Plain yogurt
Baking powder
Whipping cream
Cream cheese
To make the jam:
2 ½ cups of wild blueberries
⅓ cup + 1 tablespoon of granulated sugar
1 teaspoon vanilla extract
Freshly squeezed juice of half a lemon
1 tablespoon of cornstarch mixed with 1 tablespoon of water
For the cupcakes:
½ cup +1 tablespoon of softened, unsalted butter
1 cup of granulated sugar
2 eggs
1 teaspoon of vanilla extract
⅓ cup + 1 tablespoon of milk
¾ cup of plain yogurt
1 cup + ¾ cups of all-purpose flour
1 ½ teaspoons of baking powder
Zest of a whole lemon
¾ cup of wild blueberries mixed in 1 tablespoon of flour
For the frosting:
1 cup + ¾ cups of cream cheese
⅓ cup +1 tablespoon of granulated sugar
⅔ cups of whipping cream
3 tablespoons of your prepared blueberry jam
Making your jam, cupcakes, and frosting:
Prepare the blueberry jam
In a medium or large saucepan, cook the blueberries, lemon juice, granulated sugar, and vanilla extract over medium heat for 15-20 minutes. The liquid should evaporate at the end, but the blueberries should look juicy. Add the cornstarch and whisk for about 3 minutes until you notice the jam thickens. It can take an additional minute or two if you still have a lot of liquid in the saucepan. Once the jam thickens, transfer it to a blender and blend until smooth. You can use a hand blender, NutriBullet, or standard blender. After a minute, transfer the jam to a bowl, cover it with a Saran Wrap, and put it in the fridge to cool for 45 minutes. While the jam cools, make your cupcakes.
Make your cupcakes:
Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, combine the softened butter and sugar with a spatula. Then, add your eggs, vanilla extract, lemon zest, and yogurt. Mix the ingredients with a handheld mixer until they’re just combined. You don’t want to overmix them. Next, add in the flour, baking powder, and milk. Mix for about 20-30 seconds until everything comes together. Set aside. Add the flour to the blueberries in a small bowl, then toss them into your batter. Gently fold the blueberries into the batter with a spatula. Line your muffin tin with cupcake liners and pour the batter evenly into each liner. Your oven should be ready by this point, so bake the cupcakes for about 20 minutes. Once the timer goes off, use a toothpick to check the center, making sure they’re baked through. Remove them from the oven and let the cupcakes sit for 10 minutes. After 10 minutes, transfer them to a cooling rack and cover them with a towel. While the cupcakes cool, make your frosting.
Make the frosting:
Once your blueberry jam has completely cooled, add it to a large bowl with the cream cheese and sugar for your frosting. Mix the ingredients until smooth, then add the whipping cream and mix until it’s thick and soft peaks form. Check your cupcakes have completely cooled before transferring your frosting to a piping bag. If they’re cooled, pipe the frosting onto the cupcakes and add a dollop of blueberry jam to the center. If you want extra jam in your cupcakes, you can remove some of the bread from the center, add jam, then frost them. You’ll be left with beautiful purple frosted cupcakes!
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