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Mothers Day Cupcakes | Blueberry and vanilla cupcakes

Apr 6th 2023 · kitchenaid

Mothers Day Cupcakes | Blueberry and vanilla cupcakes

Celebrate your mom with KitchenAid's delicious Mother's Day Cupcakes recipe! Easy to make and beautifully decorated, they're the perfect way to show your love.
  • Makes

    12 Mother's Day Cupcakes

  • Prep/Bake Time

    50 minutes


  • 115g unsalted butter, room temperature
  • 200g caster sugar
  • 1 1/2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tbsp lemon zest
  • 120ml buttermilk
  • Cupcake patties

For blueberry compote

  • 250g frozen blueberries
  • 1 tbsp lemon juice
  • 1/3 cup caster sugar

Vanilla frosting

  • 345g unsalted butter, softened to room temperature
  • 650g icing sugar, sifted
  • 60ml milk
  • 2 tsp vanilla extract
  • Pinch salt
  • Extra fresh blueberries to decorate
  • Lemon zest

Mothers Day Cupcakes Method

  1. To prepare your Mother's Day cupcakes, preheat oven to 170C, fan forced.
  2. Place the cupcake patties in to a large muffin tray and set aside.
  3. Combine the butter and caster sugar into the bowl of a KitchenAid stand mixer with the beater paddle attached. Mix on medium speed until light and fluffy.
  4. Add the vanilla extract and one egg at a time, beating in-between until combined.
  5. Turn the mixer down low and slowly add the plain flour and baking powder until it is just combined. Be careful not to over mix.
  6. Add the lemon zest, juice and butter milk and slowly beat again until just combined.
  7. Spoon the batter into the patties, filling them a third of the way.
  8. Place in the oven to bake for 25 mins or until they are lightly golden and a skewer comes out clean when tested.
  9. Remove from the oven and place on a cooling rack to cool down.
  10. To prepare the blueberry compote, combine the frozen blueberries, lemon juice and caster sugar into a small saucepan.
  11. Place on low to medium heat to simmer with a lid on slightly ajar for 15 minutes, stirring occasionally.
  12. Once the compote starts to thicken remove it from the heat and allow it to cool down before placing it in a lidded container and place in the fridge until it is ready to serve.
  13. To prepare blueberry cupcake icing, combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the beater paddle attached. Mix on low speed to start with then turn up to medium speed once the ingredients are combined.
  14. Add vanilla and a pinch of salt
  15. Slowly add in milk. If the frosting becomes too runny, add a little more icing sugar.
  16. Attach a large decorating piping nozzle to a piping bag and fill with frosting. Pip the cupcakes, creating a rose swirl, and place in the fridge until ready to serve.
  17. When ready to serve, spoon over blueberry compote followed by a few fresh blueberries and a small sprinkle of freshly zested lemon.

Note: After more cupcake recipes? Be sure to check out our Vanilla Bean Cupcakes and our Red Velvet Cupcakes!

Chasing more blueberry-centric recipe ideas? Why not try our Blueberry Scones and Blueberry Jam!



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