Blueberry Pie Cupcakes: A Fruity Dessert Mashup You’ll Love
Imagine biting into a soft vanilla cupcake only to find a juicy blueberry pie filling waiting inside.
That’s exactly what these blueberry pie cupcakes deliver—and they’re ridiculously good.
I prefer using a homemade blueberry compote with fresh or frozen berries, then topping each cupcake with a swirl of cream cheese frosting and a dollop of pie filling.
It’s a little breakfast-meets-dessert magic in every bite.
Prep & Baking Details
| Prep Time | Cook Time | Total Time | Servings | Course | Cuisine |
|---|---|---|---|---|---|
| 25 mins | 20 mins | 45 mins | 12 | Dessert | American |
Ingredients
| Ingredient | 12 Cupcakes | 6 Cupcakes | Alternatives |
|---|---|---|---|
| All-purpose flour | 1 1/4 cups | 2/3 cup | Gluten-free flour |
| Sugar | 3/4 cup | 1/3 cup | Coconut sugar |
| Butter (softened) | 1/2 cup | 1/4 cup | Margarine |
| Eggs | 2 large | 1 large | Flax eggs |
| Milk | 1/2 cup | 1/4 cup | Almond milk |
| Vanilla extract | 1 tsp | 1/2 tsp | – |
| Fresh or frozen blueberries | 1 cup | 1/2 cup | Mixed berries |
| Cornstarch (for filling) | 1 tbsp | 1/2 tbsp | Arrowroot powder |
How to Make Blueberry Pie Cupcakes
You don’t need to be a baking pro to whip these up—just a few simple steps and you’ll be impressing guests (or yourself) in no time.
Step 1: Prepare the Blueberry Filling
In a saucepan, combine blueberries, sugar, and a splash of water. Cook over medium heat until the berries burst and release their juices.
Add cornstarch mixed with a little cold water and stir until the mixture thickens. Let it cool before using.
Step 2: Mix the Cupcake Batter
Cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time. Add the vanilla and milk.
Slowly incorporate the flour until the batter is smooth.
Step 3: Bake
Spoon the batter into lined muffin tins, filling each about halfway. Add a spoonful of cooled blueberry filling in the center, then top with more batter until 2/3 full.
Bake at 350°F (175°C) for 18-20 minutes.
Step 4: Cool and Frost
Once baked, cool the cupcakes completely. Top with cream cheese or whipped buttercream frosting.
Add a little blueberry filling on top for a pie-like touch.
Pro Tip
I suggest chilling the blueberry filling for easier handling. Also, don’t overfill the centers or the filling will bubble out.
Flavor Variations to Try
- Lemon Blueberry Pie Cupcakes – Add lemon zest and a squeeze of lemon juice to the batter.
- Mini Pie Toppers – Top each frosted cupcake with a mini lattice pie crust cutout.
- Crumb Topping – Skip the frosting and top with a buttery streusel instead.
FAQs
Can I use store-bought pie filling?
Yes, though homemade gives better flavor control.
Can I freeze them?
Yes, but freeze without the frosting and filling for best results.
Can I use other berries?
Absolutely—raspberries or blackberries work great too.
What frosting pairs best?
Cream cheese or whipped vanilla buttercream are top choices.
Are these okay for breakfast?
They’re cupcakes—live a little! They pair surprisingly well with coffee.
Wrap-Up: A Cupcake That’s Basically Dessert and Pie in One
There’s something about combining soft cake and fruity filling that just works.
These blueberry pie cupcakes are easy to make, super pretty to serve, and honestly—they taste like summer.
Let me know which version you try first!
