Blueberry Cupcakes with Cream Cheese Frosting
Cupcakes and blueberries, how could you go wrong? The softest homemade vanilla cupcakes with folded blueberries throughout. Whip up velvety smooth and heavenly lemon infused cream cheese frosting to top your freshly baked cupcakes with. Both the cakes and the frosting each only require 1-bowl to make, doesn’t get easier than that my friends!
Finish your cakes off with a small handful of fresh blueberries and a light dusting of icing sugar. This blueberry cupcakes are ideal for any afternoon tea or to enjoy with family and friends over a beautiful relaxing weekend. I hope you enjoy this soul warming recipe x
Blueberry Cupcakes with Cream Cheese Frosting
Ingredients
Cake
- 2 Tbsp butter, melted
- 1 1/4 cups gluten free all purpose flour, or regular all-purpose flour, I use ‘Bob’s Red Mill Baking 1-1 Gluten Free Flour’*
- 2 tsp baking powder
- 1/2 cup caster sugar
- 1/2 cup almond milk or milk of choice
- 2 large eggs, room temperature
- 1 tsp vanilla bean extract
- 1 cup frozen or fresh blueberries, thawed if using frozen
Cream Cheese Frosting
- 150 g cream cheese, softened at room temperature
- 70 g butter, softened at room temperature
- 1 tsp finely grated lemon zest, approx. 1/2 small lemon
- 1 Tbsp fresh lemon juice
- 2 cups icing sugar/confectioners sugar, plus extra if needed
- 1 punnet fresh blueberries
Instructions
Cake
- Preheat oven to 180ºC (356ºC). Line a 12-hole regular cupcake pan with cupcake liners. Set aside.
- Melt butter first and then set aside to cool slightly.
- In a large mixing bowl, combine flour, baking powder and sugar, mix well.
- Pour in milk, eggs, vanilla and the melted butter.
- Using a hand mixer, or a stand mixer fitted with the paddle attachment, beat the mixture for 40 seconds on medium speed. Scraping down the sides as needed.
- Add blueberries and gently fold through batter until just combined.
- Divide batter amongst cupcake liners, filling each up 3/4 of the way full. NOTE: this recipe makes 10-12 cupcakes.
- Bake 12-15 minutes or until the tops spring back when lightly pressed or a toothpick inserted into the middle of one cupcake comes out clean.
- Cool cakes in pan for 2 minutes.
- Transfer cakes to a wire rack to cool completely.
Cream Cheese Frosting
- In a large mixing bowl or the bowl of a stand mixer, using an electric beater/whisk attachment, add softened cream cheese, butter, lemon zest and lemon juice. Beat on high until softened and well combined.
- Add 1 cup of icing sugar and beat until just combined. Add second cup of icing sugar and beat for 1 minute until light and creamy, scraping down the sides when needed. NOTE: add a little more icing sugar if the batter is too wet/runny and won’t hold it’s shape when cupcakes are frosted. A warm/humid room can make your icing too soft.
- Spread frosting over cooled cupcakes.
- Place a small handful of fresh blueberries onto frosting.
- Dust a little icing sugar over blueberries if desired.
- Serve and enjoy!
Notes
Store in an airtight container, refrigerated or in the pantry, for 3-4 days.
* I use Bob’s Red Mill Baking 1-1 Gluten Free Flour.
Nutrition
Calories: 244kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 46mgSodium: 171mgPotassium: 138mgFiber: 1gSugar: 30gVitamin A: 260IUVitamin C: 1.9mgCalcium: 106mgIron: 0.7mg
Tried this recipe? Let us know how it was!
