If you are looking for a light, creamy, not “too sweet” cupcake filled with a fruity surprise, then this cupcake is for you!
My baby turned 3 and we celebrated her day with cupcakes! She absolutely loves blueberries, so I wanted to incorporate blueberries into her birthday cake and cupcakes. I developed this creamy blueberry filling because I wanted a filling that retained some fresh whole blueberries. Everyone was pleasantly surprised when they took a bite, revealing the creamy blueberry filling. The fresh whipped cream frosting complimented the cupcakes nicely.
Fresh Blueberry Cream Filling
- 1 pint fresh blueberries
- 1/2 cup water
- 1/4 cup sugar
- 1 cup heavy cream
- 3 tablespoons cornstarch
In a small saucepan over medium heat, bring blueberries, water and sugar to a boil. Reduce heat and simmer. Some berries will split open and a sauce will form. Add heavy cream and whisk in cornstarch one tablespoon at a time. Whisk constantly for approximately 8 minutes until thickened. Remove from heat and cool. Chill before filling a cake or cupcakes.
A cupcake plunger make it easy to uniformly scoop out the center of each cupcake. Replacing it with a dollop of filling.
Hope you enjoyed!