If you love the flavor of blueberry pie and creamy cheesecake, these cupcakes bring it all together in one perfect bite. An elegant dessert that is great to bring for a Spring or Summer gathering to truly impress your guests. These Blueberry Pie Cupcakes are going to be something they talk about long after the party is over.
Why You’ll Love This Recipe:
You’ll love these graham cracker blueberry pie cupcakes for their perfect mix of flavors and textures—soft and moist cupcakes with graham cracker notes, a sweet-tart blueberry compote filling, and rich cream cheese frosting. They’re beautiful, incredibly decadent, and taste like blueberry pie and cupcake all in one irresistible bite.
Ingredients You’ll Need:
- Vegetable Oil: Using oil + buttermilk creates a soft, bakery-style crumb that stays moist longer than butter-based cupcakes.
- Unsalted Butter: Unsalted butter is preferred so you can control the saltiness for the cream cheese frosting. If you choose to use salted butter, opt out of using a pinch of salt as stated in the recipe.
- Egg
- White Granulated Sugar
- Graham Cracker Crumbs: If you are using sheets of graham crackers, these have to be finely crushed, you can either use a food processor or crush them by hand. Leaving behind large pieces will affect the texture of your cupcake.
- All Purpose Flour
- Vanilla Extract: Rising Star
- Buttermilk: Did you know you can make this homemade? Combined roughly 110ml of plain milk (slightly under 1/2 cup) and add 1 1/2 tsp of white vinegar or lemon juice to the milk. Stir and allow to sit at room temperature for 15 to 30 minutes, stir once more before use.
- Full Fat Cream Cheese
- Blueberries: The star of the show. Fresh or frozen blueberries work for this recipe. Personally I find no difference in when making the compote in regard to cooking time, just make sure your measurements are exact.
- Cornstarch & Water: You have to make a slurry for the compote to help make the mixture thick. Combining equal parts of cornstarch and water and stirring to create a milky mixture is what you want. Once your blueberry compote is ready for the slurry, add into the mixture and continue to simmer for an additional 1-2 minutes.
- Powdered Sugar
- Baking Powder, Baking Soda, & Salt: These leavening agents are what we use to create a nice equal rise.
Tips and Tricks
Blueberry Compote Filling Consistency
The highlight and star of this dessert is the Blueberry Compote. Making the compote the right consistency will make or break your cupcake. First, I suggest really breaking up the blueberries once they start simmering and bursting in the pot. To do this, you can use a masher or the back of a large spoon. This helps make the pieces smaller so when you pipe into the center of the cupcake they won’t get stuck. The 1:1 water and cornstarch slurry is so important to make sure your compote isn’t too runny. When you stir in your slurry, make sure you bring the mixture back up to a simmer so it thickens.
Flavor Variation Ideas
Blueberries are such a popular fruit in the Spring and Summer time. But if blueberries aren’t your jam, switch it out for another fruit! The flavor of this cupcake would also pair well with raspberries, strawberries, or even peaches! I suggest swapping using the exact weight of the blueberries (222g), but please know this is a suggestion and I personally have not tried.
How to Get the Perfect Rise
I can’t stress enough how important it is to properly measure all your ingredients. Measure all your dry ingredients in a medium size bowl and whisk to combined. When incorporating your dry ingredients into your wet, make sure you don’t over mix. Your batter will be semi thin so don’t be alarmed. Over mixing your batter will cause the cupcakes to deflate and not create an even and equal rise.
Let’s Start Baking!
Delicious Blueberry Pie Cupcakes With Cream Cheese Frosting
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 vanilla
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 vanilla
- 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:
- Preheat your oven to 350°F (175°C). Line a cupcake tin with liners and set aside.
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
- 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:
- In a large bowl, whisk together flour, graham cracker crumbs, sugar, baking powder, and salt, set aside.
- Using a large mixing bowl, whisk together the buttermilk, oil, water, egg, and vanilla extract until combined.
- 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.
- 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:
- Using a stand mixer with the paddle attachment, cream together the butter and cream cheese until smooth and creamy.
- 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:
- In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice.
- 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.
- Remove from heat and allow to cool completely. The compote will continue to thicken as it cools.
Assembly:
- Once your cupcakes and blueberry compote are cooled, you're ready to assemble!
- 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.
- Using a Wilton 1M or Ateco 32 tip, 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.
Notes
- For the Blueberry Compote Filling, you can place this in a heatproof bowl in the fridge to allow it to cool faster, if you choose this, place plastic wrap directly on top of the compote.
- You will have some graham cracker crust left over (yay!). You can use this as a little decoration for the top of each cupcake once you are done.
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