Blueberry Honey Compote Cupcake Recipe


blakey cakes

Blueberry Honey Compote Cupcake Recipe

Prep time: 25 min
Bake time: 18-20 minutes
Decorating time: 15 minutes
Total Prep: 60 Minutes

Yields/Serves: 12-16 cupcakes


Cupcake Batter:
• 1 ½ Cups Flour
• 1 Cup Granulated Sugar
• ½ Tsp Baking Soda
• 1 ½ Tsp Baking Powder
• ¼ Tsp Salt
• ¾ Cup Vegetable Oil
• 2 Large Eggs
• 1/3 Cup Sour Cream
• 2/3 Cup Half & Half
• 1 Tbs Vanilla Extract
• 1 Cup Fresh Blueberries

Blueberry Compote:
• 2 Cups Fresh Blueberries
• 2 Tbs Water
• ¼ Cup Granulated Sugar
• 2 tsp cinnamon

• 1 Cup Heavy Whipping Cream
• 1 Cup Confectionary (Powdered) Sugar

• Long Cylindrical Cookies (any store bought kind is fine)
• Honey for drizzling.

Cupcake Batter:
1. Assemble wet and dry ingredients separately.
2. Mix and sift together flour, sugar, baking powder and soda, and salt in one bowl.
3. Mix oil, eggs, sour cream, half & half, and vanilla extra together in another bowl.
4. While the mixer is mixing the dry ingredients, add the wet ingredients to the dry in a steady stream until all wet ingredients are incorporated.
5. Make sure batter is in a uniform consistency after adding wet ingredients and promptly turn off mixer after about a minute.
6. Add freshly washed blueberries into the batter and mix them up with a spatula until all incorporated.
7. Prepare cupcake pan and insert cupcake liners.
8. Scoop batter into cupcake liners and fill to ¾ full.
9. Bake in a 350 degree oven, on the middle oven rack, for approximately 18-20 minutes.
10. Cupcakes are completely done when a toothpick inserted in the center of a cupcakes comes out clean (one or two crumbs still sticking on the toothpick are ok too).

Blueberry Compote:
1. Thoroughly wash blueberries.
2. Mix together half of the blueberries, water, and sugar in a small saucepan.
3. Over medium to low heat, cook for 10 minutes and stir occasionally.
4. Add rest of the blueberries and heat about 8 minutes more and stir frequently.
5. Finished compote should have a dark, half jelly like consistency with some whole blueberries that just about to burst and soft to the touch.
6. Add about 2 tsp of cinnamon and mix in.
7. Set aside, and allow it to cool.

1. Pour cold heavy whipping cream into a bowl and beat slowly until it starts to thicken up.
2. Then whip on high speed for about 3-4 minutes.
3. Stop beating and add confectionary sugar, beat slow, then beat on high until fully incorporated.
4. Set aside


1. Mix sour cream and sugar together until fully incorporated.

Final Assembly:
1. Take a small paring knife and cut out a small hole in the middle of each cupcake.
2. Spoon in a bit of sour cream filling into the middle and cover with the top piece of the cake you cut out from the middle.
3. Spoon a small amount of blueberry compote on the top center of each cupcake.
4. Use a pastry bag with tip #115 to pipe a ruffled edge around the blueberry compote with the whipped cream.
5. Drizzle honey over the whole cupcake.
6. Garnish with a rolled cookie.
7. Enjoy to your heart’s content!!

Guest Post by BlakeyCakes