Published: February 20, 2026

These Triple Blueberry Cupcakes are made with wild blueberries in every layer. There are blueberries in the batter, in the frosting and of course a soft blueberry jam in the center. The recipe makes 12 beautiful cupcakes and it’s super easy to follow.

These Triple Blueberry Cupcakes turned out even better than I could’ve imagined. Originally this recipe started as Lemon Blueberry Cupcakes with a simple lemon cream cheese frosting. But while I was baking, I kept thinking about how I could make them look and feel a little more special. I already had a Triple Blueberry Cupcake recipe on my to-do list, but I was planning to make it later. Since I had already made the blueberry jam, I figured why not just go for it now and save the lemon version for another time!? And that’s how these delicious cupcakes came to be. They are super easy to make and of course beginner friendly as well!

Make sure to read below for a few tips and tricks to help you make them perfectly every time.

WHY YOU’LL LOVE THIS RECIPE

💙 Triple blueberries - in the batter, the frosting and the jam center
💙 Bursting with flavor - every bite is sweet, tangy and fresh
💙 Perfectly portioned - makes 12 beautiful, bakery worthy cupcakes
💙 Super easy - beginner friendly with straightforward steps
💙 Soft and tender crumb – light and fluffy texture
💙 Great for gifting - pretty and shareable for any occasion

Tools you will need for this recipe

Small saucepan - for making the blueberry jam
Mixing bowls - for batter, frosting and mixing ingredients.
Whisk
Kitchen scale - for precise measurements
Hand mixer or stand mixer - optional, but makes frosting easier
Muffin tin
Cupcake liners
Piping bag - to pipe the frosting beautifully

Important tips and tricks

→ Prepare the jam first - The blueberry jam needs to completely cool before using it, because hot jam will melt the frosting and make it runny. I recommend making the jam first or even the day before. Cover it and refrigerate until you’re ready to use it.

→ Use a kitchen scale - Measuring ingredients by weight rather than volume ensures every batch comes out consistent.

→ Try not to overbake - Cupcakes can dry out quickly if left in the oven too long. They’re done when a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.

→ Make sure your baking powder is fresh -. If your baking powder is old, your cupcakes may not rise properly and can turn out dense.

→ Do not overmix the batter once you add the flour - Overmixing at this stage can make cupcakes tough.

→ Let the cupcakes cool before frosting - Frosting warm cupcakes can cause it to melt and slide off. Give them at least 30-40 minutes at room temperature.

→ Cool the cupcakes in the muffin tin for about 10 minutes first - This helps them set and prevents them from collapsing when removed. Afterward, transfer them to a wire rack loosely covered with a tea towel. The towel helps keep the tops soft.

→ Coat the blueberries in flour before adding them to the batter - Tossing the blueberries in about a tablespoon of flour prevents them from sinking to the bottom of the cupcakes during baking.

→ Adjust the jam in the frosting - Depending on how vibrant you want your frosting’s color and flavor, you can add more or less jam. More jam makes a deeper purple and a stronger blueberry taste, while less keeps it lighter.

→ Store properly - Cupcakes keep best in an airtight container in the fridge for 3-4 days.

Frequently asked questions

1.How should I store these cupcakes?
Store in an airtight container in the fridge for 3-4 days. ‘

2. Can I freeze these cupcakes?
Yes, you can freeze unfrosted cupcakes for up to 1-2 months. Once thawed at room temperature, frost them as usual.

3. Why did my cupcakes sink in the middle?
This usually happens if the oven temperature is too low, the cupcakes were underbaked or the batter was overmixed. Make sure to measure ingredients accurately, avoid overmixing once the flour is added and bake until a toothpick comes out with a few moist crumbs.

4. Why are my cupcakes dry?
Overbaking is the most common reason. Also too much flour or overmixing can dry them out.

5. Why is my frosting grainy?
Grainy frosting usually means the cream was mixed for too long.

6.Why is my frosting too runny?
This can happen if the jam is added while still warm or if the cream cheese is too soft.

Ingredients you will need for this recipe

For the Jam

Wild blueberries: The star of the jam, Using wild blueberries gives a more intense, aromatic taste than standard cultivated berries.
Granulated sugar
Juice of half a lemon: Adds brightness and a subtle acidity that enhances the natural blueberry flavor.
Vanilla extract: Optional, but recommended.
Cornstarch dissolved in water: Acts as a thickening agent to give the jam a smooth, spreadable texture.

For the Cupcakes

Unsalted butter, softened: Softened butter ensures it cream together smoothly with sugar for a fluffy base.
Granulated sugar: Sweetens the batter and helps create a light, airy texture when creamed with butter.
Eggs: Make sure to use large eggs.
Vanilla bean paste, extract or powder: Enhances the overall flavor and adds warm, aromatic notes.
Milk: Adds moisture and helps create a tender, soft texture.
Plain yogurt: Contributes tanginess, extra moisture and richness. You can substitute with sour cream or Greek yogurt.
All purpose flour: Forms the structure of the cupcakes.
Baking powder: Provides lift and lightness, helping the cupcakes rise evenly and stay fluffy.
Zest of one lemon: Adds a fresh, citrusy brightness that pairs beautifully with the sweetness of the blueberries.
Wild blueberries, coated in flour: Tossing the berries in flour prevents them from sinking.

For the frosting

Cream cheese: Creates a creamy, tangy base for the frosting.
Granulated sugar: Sweetens the frosting.
Whipping cream: Lightens the frosting, giving it a fluffy, airy texture perfect for piping.
Wild blueberry jam: Adds blueberry flavor and a beautiful purple color.

Step by step instructions with photos

1. First prepare the jam.

2. In a medium saucepan, combine the wild blueberries, granulated sugar, lemon juice and vanilla extract.

3. Cook over medium heat for 15-20 minutes, until some of the liquid has evaporated but the mixture is still slightly juicy.

4. Mix in the cornstarch slurry and cook for another 3 minutes, whisking constantly until thickened.

5. Once ready, use a hand blender or regular blender and blend until smooth.

6. Transfer to a bowl or jar, cover and let it cool completely in the fridge.

7. Next prepare the cupcake batter.

8. Preheat the oven to 180°C and line a muffin tin with 12 cupcake liners.

9. In a large bowl, cream the softened butter and sugar together.

10. Mix in the eggs.

11. Add the lemon zest, vanilla and yogurt. Mix until combined.

12. Add the flour, baking powder and milk. Mix until just combined. Do not overmix.

13. Gently fold in the wild blueberries.

14. Divide the batter evenly between the cupcake liners.

15. Bake in the preheated oven for about 18 minutes.

16. Once baked, remove from the oven and let the cupcakes sit in the muffin tin for 10 minutes. Then transfer them to a wire rack and let them cool completely. Cover loosely with a clean kitchen towel to prevent the tops from drying out.

17. Once the cupcakes have completely cooled down, prepare the frosting.

18. In a large bowl, combine the cream cheese, blueberry jam and sugar. Mix until smooth.

19. Add the whipping cream and beat until thick and pipeable.

20. Once the cupcakes are completely cool and the frosting is ready, it’s time to assemble.

21. Pipe the frosting onto the cupcakes. Make a small dent in the center using the back of a teaspoon and fill with jam. You can also add some jam inside if you prefer.

22. Enjoy!!!

Yield: 12

Author: Angie