Eggless Blueberry Cupcake

Ingredients

Dry Ingredients

• 120g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 150g condensed milk
• 60ml vegetable oil
• 80ml warm milk
• 1 tsp vinegar
• 1 tsp vanilla extract
• Fresh Blueberries
• 70g fresh blueberries (lightly tossed in flour)

Frosting – Blueberry Buttercream

• 100g unsalted butter (soft)
• 180g icing sugar
• 2 to 3 tbsp blueberry compote or puree (strained if chunky)
• 1 tbsp milk (optional, for texture adjustment)

Garnish

• Fresh blueberries
• Edible flowers or mint leaves (optional)

Tools

Paper cupcake liners

• Cupcake tray
• Mixing bowls
• Hand whisk or electric beater
• Silicone spatula
• Measuring cups and spoons
• Piping bag with star nozzle
• Wire cooling rack
• Small saucepan (if preparing homemade blueberry compote)

Recipe Overview

These eggless blueberry cupcakes are light, fruity, and naturally sweet, filled with real blueberries that burst with flavor in every bite. The vanilla base is soft and fluffy, enhanced by the slight tartness of blueberries. The buttercream is flavored with real blueberry puree, giving it a natural lavender hue and fruity finish. These cupcakes are perfect for brunches, birthday boxes, or garden party spreads.

Recipe Detail

These cupcakes begin with a quick curdling of milk and vinegar to act as a natural egg replacement, helping create a soft crumb. Fresh blueberries are gently folded into the batter to ensure even distribution. Once baked, the cupcakes are cooled and topped with a vibrant blueberry buttercream, offering a balance of sweetness, tang, and color that makes them stand out.

Steps to follow

• Preheat the oven to 170°C and line a cupcake tray with paper liners
• In a small bowl, mix the warm milk and vinegar, then let it sit for 5 minutes to curdle
• In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt
• In a large mixing bowl, whisk together condensed milk, vegetable oil, vanilla extract, and the curdled milk mixture
• Lightly coat the fresh blueberries in 1 teaspoon of flour to prevent them from sinking in the batter
• Gently fold the dry ingredients into the wet mixture until just combined
• Carefully fold the floured blueberries into the batter
• Fill each cupcake liner about three-fourths full with the batter
• Bake for 18 to 20 minutes or until a toothpick inserted near the edge comes out clean
• Allow the cupcakes to cool completely on a wire rack
• To prepare the buttercream, whip the soft butter until pale and creamy
• Gradually add the icing sugar while continuing to beat until fluffy
• Mix in the blueberry compote or puree and beat until the frosting is smooth and naturally colored
• Pipe the buttercream onto the cooled cupcakes using a piping bag
• Garnish with fresh blueberries, mint leaves, or edible flowers if desired