blueberry cupcakes

These blueberries 'n cream cupcakes are bursting with vanilla, juicy blueberries, and a hint of lemon. Top them with lush cream cheese frosting and they'll be a new favorite!

Blueberries 'n Cream Cupcakes

(209 grams) all-purpose flour (spoon & leveled)

baking powder

baking soda

salt

(115 grams) unsalted butter, melted

(100 grams) granulated sugar

(100 grams) packed light brown sugar

(62 grams) yogurt

(180 milliliters) milk*

vanilla extract

lemon zest

(360 grams) confectioners’ sugar, plus an extra 1/4 cup if needed

Preheat oven to 350°F (177°C). Line two muffin pans with cupcake liners (this recipe makes 14 cupcakes, so there will be two batches). Set aside.

Make the cupcakes

 In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated and brown sugars. Mixture will be thick. Vigorously whisk the egg, yogurt, milk, vanilla, and lemon zest until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the blueberries.

Divide batter among 14 cupcake liners and bake in batches for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

Make the frosting

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners&#8217; sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).

Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip to pipe the frosting, but you can simple frost with a knife. Decorate with more blueberries if desired.

Unfrosted cupcakes remain fresh covered tightly at room temperature for 3 days. Store frosted cupcakes in the refrigerator for up to 2 days and allow to come to room temperature before serving.

These were delicious!! So light and fluffy!! I’ve been eating them for breakfast without any icing!

Made this recipe as 3-layered 6-in cake and it worked very nice. Sponges were a bit falling apart (as expected with fresh fruits), but still stacked without issues. Tasted very nice as well, what could have made it even nicer would be some lemon flavor in the buttercream - it just tasted a bit too sweet and a bit too bland compared to the sponge which was just perfect.

Soon to be a new favorite cupcake! These are light and fluffy and brimming with fresh blueberry flavor, and the frosting is simply perfect!

Blueberry Cupcakes with Cream Cheese Frosting

cake flour

tsp baking powder

tsp baking soda

tsp salt

+ 2 Tbsp granulated sugar

unsalted butter (, softened*)

tsp vanilla extract

buttermilk

sour cream

blueberries (, plus more for topping)

oz cream cheese (, softened)

butter (, softened (I prefer 1/4 cup unsalted and 1/4 cup salted))

sugar

Preheat oven to 350 degrees. Sift cake flour into a mixing bowl, add baking powder, baking soda and salt and whisk 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Scrape down bowl. Mix in egg, then mix in egg whites one at a time. Blend in vanilla.

In the liquid measuring cup used to measure buttermilk, whisk together sour cream with buttermilk until smooth. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Gently fold in blueberries.

Divide batter among 12 paper lined muffin cups, filling each about 3/4 full (about 1/3 cup batter in each).

Bake in preheated oven 20 - 24 minutes until toothpick inserted into center comes out clean. Allow to cool in muffin tin several minutes, then transfer to a wire rack to cool completely. Once cool, pipe or spread cream cheese frosting over tops and garnish with blueberries.

For the Cream Cheese Frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment (I recommend using a beater blade), whip cream cheese and butter until smooth and fluffy. Mix in vanilla, then stir in powdered sugar and continue to whip until smooth and fluffy (if it seems slightly runny, chill then stir before piping or spreading).

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Top 2 blueberry cupcakes recipes from across the web

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The most viewed blueberry cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine