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Almond Cupcakes with Blueberry Filling and Frosting

These light cupcakes are perfect for spring. Fluffy and buttery cupcakes are infused with almond, lemon and vanilla, then filled with a wild blueberry compote, and topped with a colorful blueberry frosting. These are sure to enchant anyone who tries a bite!
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 3 hours 30 minutes
Servings: 12 cupcakes
Ingredients Method

Ingredients
  

Blueberry Compote
  • 1½ Tablespoons cornstarch
  • 1½ Tablespoons lemon juice
  • 2 cups frozen wild blueberries
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • a pinch of salt
Lemon Almond Cupcake
  • ¾ cup granulated sugar
  • zest of one lemon
  • ½ cup unsalted butter at room temperature
  • ¼ cup almond paste
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ⅔ cup whole milk at room temperature
Blueberry Frosting
  • 1 cup freeze dried blueberries
  • ¾ cup unsalted butter at room temperature
  • 3 cups confectioners sugar
  • ¼ cup heavy cream cold
  • a pinch of salt
  • ½ teaspoon vanilla extract
  • blueberries and sliced almonds for topping

Method
 

Make the blueberry compote
  1. In a small bowl, whisk together the lemon juice and cornstarch. Set aside.
  2. In a medium saucepan, combine the frozen blueberries, sugar, and cornstarch mixture over medium heat. Stir frequently and let the mixture cook for 5-7 minutes or until it turns thick and saucy. It will begin to boil during this time, which will help it thicken up. Remove from the heat and stir in the vanilla extract and salt. Allow to cool while we make the rest of the cupcakes.
Make the cupcake batter
  1. Preheat the oven to 350℉ and line a 12 count muffin tin with liners
  2. Add the granulated sugar and lemon zest to a large mixing bowl. Using your hands, rub the sugar with the zest to release the oils. Add the butter and almond paste and use a hand or stand mixer fitted with a paddle attachment to beat on medium speed until fluffy and creamy. If you still see some specks of the almond paste, don't worry! Add the eggs, vanilla extract, and almond extract and beat on medium speed until just combined. Set aside.
  3. In a medium sized bowl, whisk together the flour, baking powder, and salt. Add this mixture into the wet ingredients and beat on low speed until just combined. Stream in the milk and beat on low speed until just combined.
  4. Scoop the batter evenly among the liners. Bake for around 18-22 minutes, or until an inserted toothpick comes out clean. Allow cupcake to cool completely in the pan.
Fill the cupcakes
  1. Once cooled, use a sharp knife to cut a circle into the center of each cupcake to create a pocket a little over 1 inch deep. The piece you remove will be cone shaped, so cut off the pointed end but keep the circular part. Spoon a little less than a Tablespoon of the blueberry filling into the hole to fill to the top, and place the round part you cut out on top to seal the hole.
Make the frosting
  1. In a food processor, pulse the freeze dried blueberries into a very fine powder. You should have about half a cup. Set aside.
  2. In a large mixing bowl using a hand or stand mixer fitted with a whisk attachment, beat the butter on medium speed until smooth and creamy. Once smooth, add the blueberry powder, granulated sugar, cream, salt, and vanilla. Beat on low speed for 30 seconds, then turn the mixer up to high speed and whip for at least one full minute.
  3. Pipe the frosting onto the cupcakes, or use a spoon to spread it on. I used the piping tip Wilton 1M to create this swirly design. I like to top them with sliced almonds and blueberries, but it's up to you!
  4. Cupcakes stay fresh sealed in an airtight container in the refrigerator for up to 4 days.