If you’re wondering if I have a pie obsession, the answer might just be “maybe!” Only after I baked, tested, photographed, and sat down to write this Blueberry Pie Cupcake recipe did I realize that just two posts ago I blogged a recipe for Key Lime Pie Cupcakes.

Clearly, pie is life.

Really, though, what is better in the summer than a sweet pie, full of the season’s freshest produce? I’ll tell you: it’s all the most beloved parts of that dessert, rolled up and jam-packed into a handheld, self-serveable cupcake. Yes, pie-turned-cupcake is the way *clap* to *clap* go *clap*! (Okay – I’ll lay off the buttercream for today – LOL.)

That’s why I’m so excited to share with you my new recipe for Blueberry Pie Cupcakes. These start off with a warm cinnamon/vanilla cake base. No blueberries in the batter, because, well, it’s not a muffin! However, the cake is then filled with a yummy blueberry compote and topped with fresh blueberry buttercream.

For the finishing touch, I add a mini blueberry pie and – wait for it – some pie crust “sprinkles.” Yes, it’s amazing, and yes, the mini pies are super cute. They even get a teeny-tiny rosette of white buttercream “whipped cream,” too. Adorable and tasty.

Really, though, what is better in the summer than a sweet pie, full of the season's freshest produce? I'll tell you: it's all the most beloved parts of that dessert, rolled up and jam-packed into a handheld, self-serveable cupcake. Yes, pie-turned-cupcake is the way *clap* to *clap* go *clap*! (Okay - I'll lay off the buttercream for today - LOL.)

So, less talking, more baking! Let’s get started!

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blueberry pie cupcake recipe and decorating tutorial complete with mini blueberry pies and pie crust sprinkles

Baking & Decorating Materials Checklist

In addition to normal kitchen cookware (like your oven, pans, and spoons) you’ll need a few materials before getting started:

Traditional size cupcake tin
Mini cupcake tin
Cupcake liners in regular size
Cooling racks
Food processor (a blender can work, too)
2 in circular cookie cutter (or something with a similar diameter, like a thin cup or ring mold)
Silicone baking mat
Pastry crust cutter (a butter knife can work, too)
Melon baller
Piping set like this one, or purchase separate piping bags, coupler, and Wilton tips in sizes: 3, 6, 12, 16, 1M
Optional: blue food coloring gel

Blueberry Pie Cupcakes Video Tutorial

Before you start baking, check out this short video tutorial!

Now that you’ve had a little visual walk-through of the process, feel free to save or print the recipe below to get started on your own Blueberry Pie Cupcakes!

Recipe For Blueberry Pie Cupcakes

3.50 from 2 votes

Blueberry Pie Cupcakes

These delicious blueberry pie cupcakes are made with a warm vanilla/cinnamon cake, stuffed with a blueberry pie filling, and topped with fresh blueberry buttercream. Complete with a mini blueberry pie on top and some crisp pie crust sprinkles. So tasty!

Course Dessert

Cuisine American

Keyword blueberry, blueberry pie, cupcakes

Prep Time 1

Cook Time 1

Decorating Time 1

Total Time 3

Servings 24 cupcakes

Equipment

Traditional size cupcake tin
Mini cupcake tin
Cupcake liners in regular size
Cooling racks
Food processor (a blender can work, too)
2 in circular cookie cutter (or something with a similar diameter, like a thin cup or ring mold)
Silicone baking mat
Pastry crust cutter (a butter knife can work, too)
Melon baller
Piping set like this one, or purchase separate piping bags, coupler, and Wilton tips in sizes: 3, 6, 12, 16, 1M
Optional: blue food coloring gel

Ingredients

Cupcakes

2½ cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 cups white sugar
¾ cups butter, room temp (1½ sticks)
2 eggs, room temp
3 tsp vanilla
2 tbsp vegetable oil
2 cups milk, room temp

Blueberry Compote (For Mini Pies, Buttercream, and Filling)

2 pints washed, fresh blueberries
¾ cup sugar
3 tbsp cornstarch
¼ cup water
1 tbsp butter
1 tbsp lemon juice

Mini Blueberry Pies & Sprinkles

2 pie crusts, home-made or store-bought
¾ cup blueberry compote

Buttercream

1¼ cups butter, room temp (2½ sticks)
4-5 cups powdered sugar
¾ cup blueberry compote
1 tsp vanilla

Filling

¾ cup blueberry compote
1 package gelatin powder
¼ cup water

Instructions

Cupcakes

Preheat the oven to 350°F and line two cupcake tins with paper liners.
Sift together the flour, baking powder, baking soda, and cinnamon. Then, set it aside.
In a separate bowl, cream together your butter and sugar on medium speed for 1-2 minutes. Add in the eggs, beating after each one, until just combined. Do the same with the vanilla and oil.
In alternating turns, add about a third of the dry mixture and a third of the milk into the bowl with the eggs and sugar. Mix the ingredients by hand until they just begin to come together. Then, repeat the process again, twice, until all of the ingredients are incorporated. For the softest cake result, mix as gently and as little as necessary for everything to come together.
Next, use an ice cream scooper or a measuring cup to portion the cupcake batter into the wells of the cupcake tin. Fill them 2/3 of the way full. Then, bake in your preheated oven for 20 minutes. Test with a toothpick after the timer is up, taking care not to overbake the cupcakes.
Let the cupcakes cool in the tin for 5 minutes, and then carefully remove them to a cooling rack. Be sure to allow the cupcakes time to fully cool before starting to decorate them.

Blueberry Compote (For Mini Pies, Buttercream, and Filling)

Place the blueberries, sugar, cornstarch, and water in a pan and heat it over medium.
Let the mixture boil, gently breaking the blueberries with a whisk or a potato masher.
Once the mixture is bubbly and visually starting to thicken, add the lemon juice and butter until melted and combined. Then, add the mixture to a food processor and puree the mixture until it is smooth.
Spoon about a third of the mixture into two separate bowls each and let it cool. With the remaining third, add it back to the stove and continue to let the mixture simmer and reduce by about half. This way, we will make a more potent blueberry reduction for flavoring the buttercream, so as not to ruin the consistency. Once the mixture has reduced, let it come to room temperature before adding to the buttercream.

Mini Blueberry Pies & Sprinkles

Using your cookie cutter, cut out 24 circles of pie crust. Place each piece of crust into the wells of the mini muffin tin, pressing down gently to form a pie crust shape.
Use a small kitchen spoon to add some of the portioned-out blueberry compote to each of the mini pies. Be careful not to overfill the wells, otherwise, the bubbling of the compote in the oven could cause overflow. Add the remaining blueberry compote to the other separated bowl to use later.
Then, with your pastry wheel, cut out thin strips of pie crust. Cut them again, creating inch-long pieces. For each pie, you will create a lattice out of four, inch-long pieces. Form the pie crust pieces into a "hashtag" sign, making sure that one edge of each is under its neighboring crust, and one edge of each is overlapping. (Think of the box fold, where the flaps of a box all nestle into each other.) Then, add the formed lattice to the top of the mini pie, and repeat.
Bake the mini pies in the preheated oven for about 20 minutes, or until the pie crust is golden brown.
With the remaining pie crust, use the small, circular piping tips to cut out tiny circle "sprinkles." Lay these pieces onto some parchment paper, and bake for 5-7 minutes, or until golden brown.
Allow the mini pies and sprinkles to cool before adding them to the cupcakes.

Buttercream

Beat the butter for a few seconds to mix the sticks together. Then, cup by cup, add in the powdered sugar, scraping the bowl in between each addition.
Then, pour in the vanilla.
Remove about a ½ cup of the white buttercream, add it to a pastry bag, and set it aside. We will use this as a garnish to replicate whipped cream on top of the mini pies.
Then, slowly stream the room temperature blueberry reduction into the remaining buttercream, mixing to combine. At this point, if you'd like, you can enhance the buttercream with some blue food coloring gel, too.

Filling

Dump your package of gelatin into about a ¼ of cold water. Then, let it sit for about 5 minutes to bloom.
Once the gelatin is hardened, add the whole mixture to the remaining blueberry compote. Stir it all together thoroughly to dissolve the gelatin pieces. Then, place this in the refrigerator or freezer for a few minutes to solidify. It won't exactly turn into a block of jello, but it will resemble the texture. If some areas appear too "jello-y," just give the whole bowl a little mix.

Putting The Blueberry Pie Cupcakes Together

Use a melon baller (I prefer these to cupcake corers) to remove the middle section from each cupcake. Try to do so in one swift motion, forming a leftover little "ball" of cupcake. Save these scraps in a bowl, as we will reuse them.
Spoon some of the gelled blueberry compote into the center of each cupcake to fill it. Then, place some of the cored cake on top. You want this piece of cake to protrude from the top, as it will create the appearance of a pretty, dramatic mound of buttercream on top, without actually going overboard on the sugar – LOL.
With your blueberry-flavored buttercream, pipe a swirl or two around and over the top of the cupcake.
Add a mini blueberry pie to the top of each cupcake.
Then, top each mini pie with a tiny rosette of the white buttercream.
Finally, add the pie crust sprinkles to the buttercream.

Notes

These cupcakes are best served the day of or the day after baking but can keep for up to three days. Store them covered, at room temperature, and out of direct sunlight.

Bon Appetit!

And, that’s it! Super delicious and adorably-decorated cupcakes, sure to wow and amaze all of your Instagram friends. 😉

Speaking of which, don’t forget to add me on Instagram! Then, feel free to tag me in any photos you post of your cupcakes. I love to see what you create in the kitchen.

My favorite part of these cupcakes is the teeny-tiny blueberry pie garnish. I thought it would just be cute, but I’ve gotten so many comments that it was actually a super tasty addition to the recipe, too! Who knew!? 🙂

If you’re looking for more #cupcakeinspo, be sure to check out my Buttercream Flower Cupcakes Tutorial.

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XOXO

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