Mini bluberry cupcakes

from Rigoni di Asiago, Fiordifrutta, Sweet
  • Level
  • Duration
    15 min. (Preparation)
    45 min. (Cooking)
  • Portions


  • 1 cup flour
  • 1/2 cup sugar
  • 1 heaped tsp baking powder
  • 1/2 cup milk
  • 3 tbsp extra virgin olive oil
  • 1 medium egg
  • 3 tbsp Fiordifrutta blueberry jam
  • 18 blueberries (fresh or frozen)
  • A pinch of salt.
For the frosting
  • 2/3 cup of fresh cream
  • 1/2 cup of mascarpone cheese (or another soft cheese such as Philadelphia)
  • 1/4 cup of confectioner’s sugar
To decorate
  • 18 fresh blueberries
  • Rigoni di Asiago Blueberry Jam


Preheat the oven to 347° F. In a bowl, sift the flour with the baking powder.

Add the sugar, a pinch of salt and the jam. In another bowl blend together the mix, the oil and the egg, then add these to the dry ingredients and mix everything with an electric beater.

Spoon the mix into cupcake molds and add a blueberry to the center of each. Put in the oven for 20-25 minutes. Leave to cool before decorating. Meanwhile make the frosting. Beat together the cream, mascarpone cheese and the confectioner’s sugar using a whisk until they are a dense cream.

Transfer the mix to a pastry bag fitted with a star-shaped tip.

Coat each muffin with a light layer of Rigoni di Asiago blueberry jam before decorating with the frosting. Finish each cup cake with a fresh blueberry. Keep in the fridge until ready to serve.