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Blueberry Pie Cupcakes

Blueberry Pie Cupcakes


Ingredients

 

Graham Cracker Crust:

  • 1 cup graham cracker crumbs, about 8 full sheets (120 g)
  • 3 tbsp unsalted butter, melted (42 g)
  • 2 tbsp white granulated sugar

Graham Cracker Cupcakes:

  • 1 cup all purpose flour (125 g)
  • 1/2 cup graham cracker crumbs (60 g)
  • 1 cup white granulated sugar (200 g)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk (120 ml)
  • 1/2 cup water (120 ml)
  • 1/4 cup oil (60 ml)
  • 1 egg, room temperature
  • 1 tbsp Rising Star Pure Vanilla Extract

Cream Cheese Frosting:

  • 1/2 cup unsalted butter, softened (113 g)
  • 8 oz full fat cream cheese, softened (226 g)
  • 2/ 12 cups powdered sugar
  • 1 1/2 tsp Rising Star pure vanilla extract
  • pinch of salt

Blueberry Compote Filling:

  • 1 1/2 cups blueberries, fresh or frozen (222 g)
  • 1/4 cup sugar
  • 1 tbsp lemon juice (15 ml)
  • 1 tbsp cornstarch (15 ml)
  • 1 tbsp water (15 ml)

 

Instructions

Graham Cracker Crust:

  1. Preheat your oven to 350°F (175°C). Line a cupcake tin with liners and set aside.
  2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
  3. Place about 1 tbsp into each cupcake liner. Bake for 3-5 minutes in your preheated oven, remove and set aside while making the batter. 

Graham Cracker Cupcakes:

  1. In a large bowl, whisk together flour, graham cracker crumbs, sugar, baking powder, and salt, set aside.
  2. Using a large mixing bowl, whisk together the buttermilk, oil, water, egg, and vanilla extract until combined.
  3. Add in all the dry ingredients and whisk until combined and there are no lumps. Divide evenly among the 12 cupcake liners prepped with graham cracker crust.
  4. Bake for 18-20 minutes or until a toothpick is insert and comes out with a few crumbs. Transfer to a cooling rack and allow to cool completely.

Cream Cheese Frosting:

  1. Using a stand mixer with the paddle attachment, cream together the butter and cream cheese until smooth and creamy.
  2. Add powdered sugar gradually, mixing until fluffy. Stir in vanilla extract and a pinch of salt. Beat together until light and fluffy.

Blueberry Compote Filling:

  1. In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice.
  2. Cook for 4–5 minutes, stirring occasionally, until the berries begin to break down. In a small bowl, mix cornstarch and water to create a slurry. Stir it into the blueberry mixture and cook for another 1–2 minutes until thickened.
  3. Remove from heat and allow to cool completely. The compote will continue to thicken as it cools.

Assembly:

  1. Once your cupcakes and blueberry compote are cooled, you're ready to assemble!
  2. Using a cupcake corer tool or using a knife, cut out a small hole in the center of each cupcake. Spoon or pipe the blueberry compote filling into each cupcake.
  3. Pipe a generous ring of cream cheese frosting around the center of each cupcake. Fill the holes with the remaining blueberry compote filling and top with left over graham cracker crust.

 


Recipe: @bakedby_brittney

Photography: @bakedby_brittney

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