Blueberry Cupcakes with Cream Cheese Frosting
Craving blueberries? You’ll love these Blueberry Cupcakes with Cream Cheese Frosting Recipe! With a lush cream cheese frosting, these one-bowl blueberry cupcakes are a breeze to make. Featuring vibrant blueberries folded into a moist, vanilla-infused batter!
Blueberry Cupcakes with Cream Cheese Frosting Recipe
These easy blueberry cupcakes paired with cream cheese frosting are a perfect cake for any gathering or cozy weekend at home.
These blueberry cupcakes merge the tartness of blueberries with the sweetness of vanilla cake, all topped with a lusciously smooth cream cheese frosting.
Effortlessly prepared in just one bowl for both the batter and frosting, these cupcakes are as simple to make as they are delicious.
Adorn your cupcakes with a sprinkling of fresh blueberries and a dusting of powdered sugar to enhance their visual appeal for the perfect afternoon tea!
What is the secret to moist cupcakes?
The secret to moist cupcakes is using ingredients like milk, eggs, oil, and yogurt, and avoiding overmixing the batter.
What is the difference between a blueberry muffin and a blueberry cupcake?
Blueberry muffins are typically less sweet and denser than blueberry cupcakes, which are lighter, sweeter, and often frosted.
How to Make Blueberry Cupcakes
A full and detailed recipe card is at the bottom of this post.
Melt Butter: Melt butter first and set it aside to allow it to cool slightly.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and sugar.
Combine Wet Ingredients: To the dry ingredients, pour in the milk, eggs, vanilla, and the cooled melted butter. Beat with an electric hand mixer on medium speed for 40 seconds, scraping down the sides as needed. Do not over-beat, just until incorporated.
Add Blueberries: Fold blueberries gently into the batter until just combined using a rubber spatula or wooden spoon.
Fill & Bake: Divide the batter among cupcake liners, filling each 3/4 full. Bake for 12-15 minutes or until a toothpick comes out clean. Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Mixing: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.
Add Sugar: Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped.
Frost Cupcakes: Spread cooled cupcakes with the cream cheese frosting. Top each with a few fresh blueberries and a dusting of powdered sugar. Enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Room Temperature Cake Ingredients: Ensure your eggs and milk are both at room temperature before starting your cupcakes for the best results.
- Avoid Overmixing: When beating your batter and folding in the blueberries, mix gently to prevent dense cupcakes and from turning the batter blue or the berries from breaking.
- Room Temperature Frosting Ingredients: Ensure that the cream cheese and butter are at room temperature before mixing to achieve a smooth, lump-free frosting.
- Sifting Powdered Sugar: Sift the powdered sugar to prevent clumping, resulting in a smoother frosting.
- Adjusting Consistency: If the frosting is too thick, add a teaspoon of milk at a time until the desired consistency is reached. If it’s too thin, gradually add more sifted powdered sugar until it thickens.
Can you use frozen blueberries in cupcakes?
Yes, you can use frozen blueberries in cupcakes. Do not thaw them before adding them to your batter. Adding them directly to the batter while still frozen prevents them from bleeding into the cake batter.
How do you keep blueberries from sinking in batter?
To prevent blueberries from sinking in your cupcake batter, toss them lightly in flour before folding them into the mixture. However, keep in mind this method does not always work and the batter itself needs to be thicker. Although I find for this recipe, the blueberries float perfectly in the cupcakes.
How to thicken cream cheese frosting?
To thicken cream cheese frosting, chill it in the refrigerator or add more powdered sugar until the desired consistency is achieved.
Does cream cheese frosting firm up?
Yes, the cream cheese frosting will firm up if you refrigerate it, due to the hardening of the butter and cream cheese.
How To Store blueberry cupcakes?
Store: Cupcakes can be stored in an airtight container for 3-4 days either at room temperature or refrigerated.
Freeze: For longer storage, freeze the unfrosted cupcakes for up to 2 months. Wrap them individually in cling film and place in a zip-lock bag.
Thaw: Thaw at room temperature before frosting and serving.
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Blueberry Cupcakes with Cream Cheese Frosting
Ingredients
Cake
- 2 Tbsp unsalted butter melted
- 1 1/4 cups (190g/6.7 oz.) all-purpose flour, scoop & leveled
- 2 tsp baking powder
- 1/2 cup superfine sugar, or caster sugar
- 1/2 cup whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup frozen or fresh blueberries, do not thaw if frozen
Cream Cheese Frosting
- 4.4 oz. (125g) full-fat block cream cheese, at room temperature
- 60 g unsalted butter, softened to room temperature
- 1 1/2 cups (225g/8 oz.) powdered sugar, plus extra for dusting
- 1 punnet fresh blueberries
Instructions
Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 356ºF (180ºC). Line a 12-hole muffin pan with cupcake liners and set aside.
- Melt Butter: Melt butter first and set it aside to allow it to cool slightly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and sugar.
- Combine Wet Ingredients: To the dry ingredients, pour in the milk, eggs, vanilla, and the cooled melted butter. Beat with an electric hand mixer on medium speed for 40 seconds, scraping down the sides as needed. Do not over-beat, just until incorporated.
- Add Blueberries: Fold blueberries gently into the batter until just combined using a rubber spatula or wooden spoon.
- Fill: Divide the batter among cupcake liners, filling each 3/4 full.
- Bake: Bake for 12-15 minutes or until a toothpick comes out clean. Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- Mixing: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.
- Add Sugar: Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped.
- Frost Cupcakes: Spread cooled cupcakes with the cream cheese frosting. Top each with a few fresh blueberries and a dusting of powdered sugar. Enjoy!
Notes
- Store: Cupcakes can be stored in an airtight container for 3-4 days either at room temperature or refrigerated.
- Freeze: For longer storage, freeze the unfrosted cupcakes for up to 2 months. Wrap them individually in cling film and place in a zip-lock bag. Thaw: Thaw at room temperature before frosting and serving.
Nutrition
First published in 2019, this recipe was updated in April 2024 to include new expert recommendations, storage guidelines, recipe card additions and more.