Blueberry Compote Vanilla Cupcakes – Three Ways

I’m new to the world of sauces made from fresh fruit, but now that I’ve started making them, my thoughts are filled with ways to use them. Cupcakes seem like a logical choice. What is better than biting into a moist, fluffy cupcake and discovering sweet, delicious fruit? Nothing, I tell you. Nothing. These Blueberry Compote Vanilla Cupcakes can be made three ways, which is just triple the joy.

Blueberry Compote Vanilla Cupcakes three ways from Janus-Lane.com

The first method involves a star-shaped silicon cupcake mold. I found mine at Wal-Mart, but I’ve seen some on Amazon too. If you overfill the mold with batter, you get a solid bottom so that you can fill the interior cavity with whatever you fancy. For me, this time, it was blueberry compote. I have to thank Frugal Mom eh! for showing me how to make it. In case you don’t know, a compote is a dessert made of whole or pieces of fruit in sugar syrup. It is incredibly easy to make, and I suspect you’ll be seeing more recipes from me that includes it.

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

You MUST spray your silicone molds with non-stick spray so that anything you bake in it slides out easily, without sticking to the sides. I cannot stress this enough. I use an olive oil spray and have had no issues with sticking.

Flip the mold over so that it’s upside-down, then spoon the compote inside. I thought I took photos of this step, but apparently I didn’t. Or the camera was so impressed that it ate the photos. I’m not going to rule that out.

After the compote, apply your choice of glaze or frosting to the top of the cupcake (I use cream cheese frosting, recipe below) and, if you so desire, top with fresh fruit. I used strawberries because I’ll be featuring these cupcakes in roundup of patriotic desserts and crafts.

I think the slightly-tart blueberry compote is a wonderful contrast to the sweetness of the frosting, cupcake, and strawberries.

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

It’s a beautiful creation, both in presentation and taste.

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

For the second method, you just need regular cupcakes. You scoop out a small portion of the inside (and eat that part right then, of course, because you deserve it) and put the compote inside before icing the top.

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

Sorry for the picture quality of this one, I needed to get these done but the lighting in my kitchen was just awful.

The final method, and definitely the easiest, is just to simply top your cupcakes with a spoonful of the compote. You can skip frosting altogether then, if you want.

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

The cupcake recipe is my go-to for all my cupcakes, and I found it at Life, Love, and Sugar. I mix the ingredients together a smidge different than her, but the ingredients are still the same. I’ve yet to find a recipe that comes close to it. I modify it on occasion, like for my Pink Lemonade Cupcakes, and have found that it’s easily customizable. There’s a lot of great cupcake recipes on Linday’s site, so when you’re done drooling here, go take a gander at her blog.

If you have any leftover compote, it’s great for topping breakfast foods, or you can mix it in with frosting for blueberry frosting, just don’t use too much or you’ll make the frosting too thin.

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

Do you use compotes in your baking?

Linking up to Thriving on Thursdays, Feathered Nest Friday, Freedom Fridays, Funtastic Friday, Pretty Pintastic Party, Weekend Wind Down, The Ultimate Pinterest Party, Saturday Sparks, Small Victories Sunday, diy Sunday Showcase, The Party Bunch, Snickerdoodle Sunday, A Bouquet of Talent, Share the Wealth Sunday, Creative Mondays, Busy Monday, Motivation Monday, Inspire Me Tuesday, Two Uses Tuesday, Teach Me Tuesday, Lou Lou Girls Fabulous Party, Totally Talented Tuesdays, Tweak It Tuesday, Tutorials & Tips Link Party, Two Cup Tuesday, Creative Spark, Skip the Housework

Follow Janus Lane’s board Cakes & Other Sweets on Pinterest.

I’m new to the world of sauces made from fresh fruit, but now that I’ve started making them, my thoughts are filled with ways to use them. Cupcakes seem like a logical choice. What is better than biting into a moist, fluffy cupcake and discovering sweet, delicious fruit? Nothing, I tell you. Nothing. These Blueberry Compote Vanilla Cupcakes can be made three ways, which is just triple the joy.

Blueberry Compote Vanilla Cupcakes three ways from Janus-Lane.com

The first method involves a star-shaped silicon cupcake mold. I found mine at Wal-Mart, but I’ve seen some on Amazon too. If you overfill the mold with batter, you get a solid bottom so that you can fill the interior cavity with whatever you fancy. For me, this time, it was blueberry compote. I have to thank Frugal Mom eh! for showing me how to make it. In case you don’t know, a compote is a dessert made of whole or pieces of fruit in sugar syrup. It is incredibly easy to make, and I suspect you’ll be seeing more recipes from me that includes it.

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

You MUST spray your silicone molds with non-stick spray so that anything you bake in it slides out easily, without sticking to the sides. I cannot stress this enough. I use an olive oil spray and have had no issues with sticking.

Flip the mold over so that it’s upside-down, then spoon the compote inside. I thought I took photos of this step, but apparently I didn’t. Or the camera was so impressed that it ate the photos. I’m not going to rule that out.

After the compote, apply your choice of glaze or frosting to the top of the cupcake (I use cream cheese frosting, recipe below) and, if you so desire, top with fresh fruit. I used strawberries because I’ll be featuring these cupcakes in roundup of patriotic desserts and crafts.

I think the slightly-tart blueberry compote is a wonderful contrast to the sweetness of the frosting, cupcake, and strawberries.

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

It’s a beautiful creation, both in presentation and taste.

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

For the second method, you just need regular cupcakes. You scoop out a small portion of the inside (and eat that part right then, of course, because you deserve it) and put the compote inside before icing the top.

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

Sorry for the picture quality of this one, I needed to get these done but the lighting in my kitchen was just awful.

The final method, and definitely the easiest, is just to simply top your cupcakes with a spoonful of the compote. You can skip frosting altogether then, if you want.

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

The cupcake recipe is my go-to for all my cupcakes, and I found it at Life, Love, and Sugar. I mix the ingredients together a smidge different than her, but the ingredients are still the same. I’ve yet to find a recipe that comes close to it. I modify it on occasion, like for my Pink Lemonade Cupcakes, and have found that it’s easily customizable. There’s a lot of great cupcake recipes on Linday’s site, so when you’re done drooling here, go take a gander at her blog.

If you have any leftover compote, it’s great for topping breakfast foods, or you can mix it in with frosting for blueberry frosting, just don’t use too much or you’ll make the frosting too thin.

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com

Do you use compotes in your baking?

Linking up to Thriving on Thursdays, Feathered Nest Friday, Freedom Fridays, Funtastic Friday, Pretty Pintastic Party, Weekend Wind Down, The Ultimate Pinterest Party, Saturday Sparks, Small Victories Sunday, diy Sunday Showcase, The Party Bunch, Snickerdoodle Sunday, A Bouquet of Talent, Share the Wealth Sunday, Creative Mondays, Busy Monday, Motivation Monday, Inspire Me Tuesday, Two Uses Tuesday, Teach Me Tuesday, Lou Lou Girls Fabulous Party, Totally Talented Tuesdays, Tweak It Tuesday, Tutorials & Tips Link Party, Two Cup Tuesday, Creative Spark

Follow Janus Lane’s board Cakes & Other Sweets on Pinterest.

Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com
Blueberry Compote Vanilla Cupcakes - Three Ways
Moist, delicious, fluffy vanilla cupcakes are filled and/or topped with sweet/tart blueberry compote. Vanilla cream cheese frosting rounds off these cupcake triple-threats.
Servings
14-16 cupcakes
Servings
14-16 cupcakes
Blueberry Compote Vanilla Cupcakes three ways from janus-lane.com
Blueberry Compote Vanilla Cupcakes - Three Ways
Moist, delicious, fluffy vanilla cupcakes are filled and/or topped with sweet/tart blueberry compote. Vanilla cream cheese frosting rounds off these cupcake triple-threats.
Servings
14-16 cupcakes
Servings
14-16 cupcakes
Ingredients
Vanilla Cupcakes
Vanilla Cream Cheese Icing
Blueberry Compote
Servings: cupcakes
Instructions
Vanilla Cupcakes
  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and baking powder.
  3. In a separate large bowl or a stand mixer, on medium speed, mix together the milk, sour cream, butter, egg whites, and vanilla extract (mix for about 5 minutes).
  4. Add the dry ingredients about 1/2 cup at a time while mixing on medium speed for 3-5 minutes. Remember to scrape the sides/bottom frequently during mixing.
  5. If using silicone liners: Spray liberally with non-stick spray. Fill liners 3/4 full and bake 20-25 minutes. Let cool completely before flipping over to slide the cupcakes out (I put mine in the fridge to speed the cooling process).
  6. If using a non-stick muffin or cupcake pan, fill liners 3/4 full and bake 18-20 minutes. Let cool before icing.
Blueberry Compote
  1. In a small saucepan, mix together the blueberries, lemon juice, and sugar. Bring to a simmer and cook for 20-30 minutes, until the blueberries have broke down and the consistency is moderately thick. It will get thicker as it cools. Remove from heat and let cool before spooning into or on cupcakes.
Vanilla Cream Cheese Frosting
  1. Using a stand or electric mixer, beat the cream cheese and butter together on medium speed until smooth (about 5 minutes). Scrape the sides of the bowl with a rubber spatula during the mixing process to ensure it is well-mixed. Beat in the vanilla extract.
  2. On low speed, add in the confectioner's sugar. Once it has been incorporated into the frosting, switch to medium/high and continue beating until smooth and creamy.
Recipe Notes

You can add slightly more or less sugar and lemon juice, depending on your taste. I only had about 3/4 cup of blueberries, so I used 1 1/2 tbsp of sugar and 1 tbsp of lemon juice.

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  • Christie

    How beautiful! Thanks for sharing this with us at Bloggers Brags. I’m pinning to our group board on Pinterest!

  • https://www.themadmommy.com/ Echo (The Mad Mommy)

    These look AMAZING! Thank you for sharing them at the #SmallVictoriesSundayLinkup!

  • https://FunMoneyMom.com/ Lisa @ Fun Money Mom

    These look so delicious and pretty too. I’m definitely going to have to try your recipe. They’d be perfect for 4th of July, too!

    Thanks so much for linking up with #ShareTheWealthSunday!

    xoxo
    Lisa

  • https://domesblissity.blogspot.com.au Anne Mazzuchelli

    That sounds like a really nice cupcake recipe. I might just try it and try and choose one of those delicious ways to serve it. Thanks so much Janus for linking up to Thriving on Thursdays. It was lovely to see you there. I’m featuring this recipe at tomorrow’s party. Hope to see you again!

    Anne xx

    • Steph

      Thank you Anne!

  • Angelique Tower

    My mouth is watering!! They look so delicious! I’m visiting from Two Uses Tuesday.
    Thanks
    Angie

  • Clairejustineo

    These look great, I bet they taste so yummy too :)

    Thanks for sharing at Creative Mondays

    Pinning :)

  • Pingback: Five On Friday - Retrolicious & Folter clothing review - All The V's()

  • 60-TheNew40.com

    I love the strawberry star, what a great idea.
    Kathleen

    • https://www.allthevs.com/ Stephanie Volkert

      Thanks. I’m really happy with how it turned out.