Blueberry Cupcakes with Cream Cheese Frosting

Enjoy the perfect blend of sweet and tart with these easy blueberry cupcakes topped with homemade lemon cream cheese frosting!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings cupcakes

Calories 3025kcal

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.

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!

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.