These Blueberry Cupcakes are made with a light and fluffy vegan vanilla cake filled with homemade blueberry jam. The jam is even used in the frosting to get that incredible color. These beauties are gluten free, nut free, egg free and dairy free! They’re the perfect vegan sweet treat!
I absolutely love cupcakes. Always have. As much as I adore chocolate, sometimes I like to switch it up. These cupcakes are sweet but not overpowering and not mention...they’re easy to make!
If you have been following me for a while you know that I’m purple obsessed. These cupcakes are one of my favorites just for this stunning color alone! They truly are a gorgeous show stopper while still being super easy to make!
If you like blueberries you’re going to love these because it uses our homemade blueberry jam recipe. Of course you can always use store bought jam but the homemade one is so simple and so worth it!
For more blueberry recipes, try my No Bake Blueberry Fudge Bars, Blueberry Olive Oil Cake, and Blueberry Cinnamon Rolls.
Tips for making Blueberry Cupcakes
Make the frosting while the cupcakes cool- This frosting cannot be messed up. If it seems too thick, just add more water, ¼ teaspoon at a time. If it appears too thin, add more confectioners’ sugar, 1 tablespoon at a time. And no food coloring required to get that amazing hue. The color of the frosting will vary depending on what brand of blueberries you use to make the jam and how ripe they are. The color is never 100 percent the same, which makes it so fun.
Make the holes in the cupcakes after they are completely cool- If you have piping bags with tips, you can use that to make the holes, otherwise a paring knife or clean thumb will even do. If you’re using your thumb, simply push down into the center of the cupcakes almost to the bottom but not all the way. Fill the holes with the blueberry jam, all the way to the top.
Use a piping bag if possible to frost the cupcakes- If you don’t have a piping bag, an icing spatula or butter knife will do. Put a thin layer of frosting on top of the cupcakes and pop them in the fridge and let that thin layer harden. This is your crumb layer so that when you go to frost the cupcakes the jam doesn’t come out and get all over the place. If you have a piping bag, you don’t need to do this thin layer step.
Ensure they are vegan- Many times dairy can be hiding in places you don't realize. Some gluten free flours contain dairy, so make sure to read the label. Also, make sure to use vegan baking sticks and a non dairy milk of choice.
It’s that simple! Blueberry Cupcakes that are completely gluten free, nut free and vegan and no one would ever know! Enjoy!
Blueberry Cupcakes
Ingredients
For the cupcakes:
- 2 ¼ cups gluten free flour make sure it's dairy free if you want these to remain vegan
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups non dairy milk of choice
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
For the filling:
For the frosting:
- 1 stick ½ cup vegan baking stick, room temperature
- 3.5 cups confectioners’ sugar
- ½ teaspoon pure vanilla extract
- 2 tablespoons blueberry jam
- 3-4 tablespoons water
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.
- In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla.
- Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick.
- Use an ice cream scoop to fill the cupcake tins about ¾ of the way full. Bake for 24 minutes or until tops of cupcakes are golden brown and spring back at you when carefully touched.
- Let them cool in the pan for a few minutes and then transfer the cupcakes to a cooling rack.
- While they’re cooling, make the frosting. In the bowl of an electric mixer using the paddle attachment or using a large bowl and a hand held mixer, beat the vegan baking stick until it is smooth. Add the confectioners’ sugar, vanilla, blueberry jam and 3 tablespoons of water. If the frosting seems too thick, add more water, ¼ teaspoon at a time. If for some reason the frosting seems too watery, add more confectioners’ sugar, 1 tablespoon at a time.
- Once the cupcakes have cooled completely, we are going to make the hole for the filling. If you have piping bags with tips you can use that to make the hole. If not, a clean thumb will do. Simply push down in the center of the cupcake almost to the bottom but not all the way.
- Fill the hole with the blueberry jam all the way to the top.
- If you have piping bags, pipe the frosting on top. If you don’t, take an icing spatula or a butter knife and put a thin layer of frosting on the top of the cupcakes. Pop them in the fridge and let the thin layer harden. This is your crumb layer so that when you go to frost the top of the cupcakes, the blueberry jam doesn’t come out and get all over the place. If you have a piping bag you don’t need to do this step.
- Frost all your cupcakes and enjoy!
Nutrition
The cupcake part of the recipe was adapted from Food Network's Vegan Vanilla Cupcakes.
john
I love the color of the frosting that i made using this recipe!