These Blueberry Cupcakes are loaded with blueberries, filled with Blueberry Curd, topped with a delicious Blueberry Swiss Meringue Buttercream. Indulge in a burst of sweet and tangy bliss with these irresistible Blueberry Cupcakes.
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Ingredients:
Blueberry Cupcakes
1 1/2 cups all-purpose flour (191 g)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
1/4 cup unsalted butter at room temperature (56 g)
1/4 cup vegetable oil (60 ml)
1 cup granulated sugar (200 g)
3 large eggs at room temperature
1 tsp vanilla extract
1/2 cup milk at room temperature (120 ml)
1/2 cup blueberries (95 grams)
1/2 tsp all-purpose flour
Blueberry Curd
1 1/2 cups blueberry (285 grams)
3 tbsp lemon juice (45 ml)
6 tbsp unsalted butter (85 grams) at 72ºF
2/3 cups sugar (133 grams)
4 yolks
Blueberry Swiss Meringue Buttercream
3 large egg whites (100 grams)
1 cup granulated sugar (200 grams)
1 cup unsalted butter (226 grams)
1/4 cup blueberry curd