Delicious Blueberry Pie Cupcakes With Cream Cheese Frosting
These Graham Cracker Blueberry Pie cupcakes feature a soft graham vanilla cupcake, filled with homemade blueberry compote and topped with rich cream cheese frosting. A delicious blend of flavor and texture that feels your soul with Spring and Summer vibes.
Servings: 12 Cupcakes
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.