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Tender vanilla cupcakes are bursting with fresh blueberries and topped with a tangy cream cheese frosting. These blueberry cupcakes make for a delicious spring and summer dessert!
It’s easy to think of cakes and cupcakes as the traditional flavors: chocolate cupcakes made with my favorite doctored cake mix, classic vanilla cupcakes, even homemade funfetti cupcakes.
But I really, really love less-traditional cupcakes. Like strawberry shortcake cupcakes, cherry cheesecake cupcakes, or pumpkin spice cupcakes.
So obviously I’m a big fan of these blueberry cupcakes.
If you also like to surprise friends and family with twists on traditional flavors, this is the recipe for you! Take these to a spring party or summer cookout and I know they’ll disappear in no time.
Why you’ll love these tender blueberry cupcakes
These blueberry cupcakes combine a perfectly buttery, tender vanilla cupcake base and tons of plump, fresh blueberries. Then they’re topped with a rich and decadent cream cheese frosting.
I love how the frosting coupled with the fresh berry flavor almost makes them taste like blueberry cheesecake – and given my affinity for cheesecake, this is a very good thing.
The method for making the cupcake batter seems a little weird at first, but it’s actually really, really easy. And the result is a cake with the perfect crumb and great flavor.
The fresh blueberries really just take it over the top.
This recipe makes 24 cupcakes, so it’s perfect for parties. Or you can freeze half of the cupcakes for later – after all, who doesn’t want cupcakes in the freezer for a little late-night snack??
How to make my blueberry cupcakes
The cake base of these blueberry cupcakes is adapted from a Martha Stewart recipe. The method is definitely unusual, but trust the process – I promise you that the result is great!
Ingredients you’ll need
For the cupcakes, you will need:
- 1 3/4 cups cake flour
- 1 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup room-temperature unsalted butter cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups fresh blueberries plus 2 tablespoons flour
This recipe uses a mix of cake flour and all-purpose flour. If you don’t keep cake flour on hand, I have a cake flour substitute that you can use instead.
Make sure you also know how to measure flour correctly before you start baking. This will help your cupcakes come out perfect every time.
The butter needs to be at room temperature before you add it to the dry ingredients. If you forget to set yours out ahead of time, check out my tips for softening butter quickly.
Fresh blueberries are my preference for these cupcakes, but frozen blueberries will work too. If you are using frozen blueberries, do not thaw them before adding them to the batter.
If you are making the cream cheese frosting for these blueberry cupcakes, you will also need:
- 8 ounces room-temperature cream cheese
- 4 tablespoons room-temperature unsalted butter
- 1 pound confectioners’ sugar (sifted)
- 2 teaspoons vanilla extract
If you are out of powdered sugar, check out my post on how to make powdered sugar. You can use that substitute to save yourself a trip to the grocery store.
Making these cupcakes
This recipe makes 24 cupcakes, so line 24 standard cupcake wells with grease-proof liners or spray with nonstick spray. Set the pans aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, add both flours, sugar, baking powder, and salt. Mix on low until just combined.
Add the butter pieces. Mix until they are just coated with the flour.
Now whisk together the eggs, milk, and vanilla. With the mixer running on medium speed, add the wet ingredients to the dry mixture in 3 parts. Scrape down the sides of the bowl with a spatula after each addition.
Beat the batter until the ingredients are well combined, but make sure not to over beat.
Now gently toss the blueberries with 2 tablespoons of flour and carefully fold them into the batter.
Divide the batter between the prepared cupcake wells, filling to about 2/3 full. I like to use a large scoop, such as an ice cream scoop, to do this.
Bake the blueberry cupcakes at 325°F for 18-22 minutes. Rotate the pans halfway through baking so they rise and brown evenly. A toothpick inserted in the center should come out clean when the cupcakes are done.
Let the cupcakes cool completely. Once they have cooled, mix the cream cheese frosting and spread or pipe the frosting on top as desired.
Other frosting options
The combination of fresh blueberries and tangy cream cheese frosting is so good, but that’s not your only option when frosting these blueberry cupcakes!
- Go classic with vanilla buttercream frosting.
- Add a hit of lemon with lemon buttercream frosting or lemon cream cheese frosting or bring in some extra blueberry flavor with lemon blueberry frosting. (Try adding some lemon zest to the cupcakes, too!)
- Light and airy whipped cream frosting is always a hit.
- You can even try marshmallow frosting for something a bit unexpected!
Storage and freezing tips
Unfrosted blueberry cupcakes can be stored in an airtight container at room temperature for up to a day before frosting them.
Once you add the cream cheese frosting, store the cupcakes in the fridge for up to 3 days.
If you’d like to freeze the cupcakes, you have a couple of options.
Freezing unfrosted blueberry cupcakes
Freeze the unfrosted cupcakes and the cream cheese frosting separately. Wrap the cupcakes in plastic wrap and place them in a zip-top freezer bag. Place the frosting in an airtight container.
Freeze for up to 2 months.
Let the frosting thaw in the refrigerator overnight; thaw the cupcakes at room temperature for a couple of hours.
Before decorating, bring the frosting to room temperature and whip it with an electric mixer for a few minutes to revive the texture.
Freezing frosted cupcakes
You can also freeze the cupcakes after they have been frosted. Place frosted cupcakes on a sheet pan in the freezer. Freeze for 1-2 hours, until the frosting is firm.
Wrap in plastic wrap and place in a zip-top freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator or at room temperature for a couple of hours.
For even more details, check out my post on how to freeze cake.
Blueberry Cupcakes with Cream Cheese Frosting
Equipment
Ingredients
For the Cupcakes:
- 1 ¾ cups cake flour not self-rising
- 1 ¼ cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon fine sea salt
- 1 cup unsalted butter cut into 1-inch cubes; room temperature
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 ½ cups fresh blueberries plus 2 tablespoons flour
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened to room temperature
- 4 tablespoons unsalted butter softened to room temperature
- 1 pound confectioners’ sugar about 3 ¾ cups, sifted
- 2 teaspoons pure vanilla extract
Instructions
For the Cupcakes
- Preheat oven to 325°F. Line 24 standard cupcake wells with grease-proof paper liners and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
- Add butter, mixing until just coated with flour.
- In a medium bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts. Be sure to scrape down the sides of the bowl before each addition. Beat the batter until ingredients are thoroughly combined, but do not overbeat.
- In a medium bowl, gently toss the blueberries with the 2 tablespoons of flour, then carefully fold the blueberries in the batter.
- Use a large scoop to divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until a cake tester inserted in the center comes out clean, 18 to 22 minutes.
- Transfer to a wire rack to cool completely.
For the Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined, about 5 minutes, scraping the sides of the bowl with a spatula as necessary.
- With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for approximately 5 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary.
- Pipe cupcakes with cream cheese frosting. If desired, garnish cupcakes with a fresh blueberry.
Notes
- This recipe uses a mix of cake flour and all-purpose flour. If you don’t keep cake flour on hand, I have a cake flour substitute that you can use instead.
- Make sure you know how to measure flour correctly before you start baking. This will help your cupcakes come out perfect every time.
- The butter needs to be at room temperature before you add it to the dry ingredients. If you forget to set yours out ahead of time, check out my tips for softening butter quickly.
- Fresh blueberries are my preference for these cupcakes, but frozen blueberries will work too. If you are using frozen blueberries, do not thaw them before adding them to the batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My grandchildren & I loved making these together. I have a 2.6 year old granddaughter & a 5 year old grandson (her brother) who live in same town as me, my other 5 are spread across the U.S. . They love helping grandmom bake, especially things like these. I wish I would of thought about pictures, but we had fun . I had each, their own cupcake pans as (it made things easier on me) then one didn’t get to do more than the other. They were so happy with their cupcakes! We cleaned up the kitchen, had milk & a cupcake (grandma’s pan). They each took their pans home for Dessert & after school.
These look soooo delicious, I am gonna try these when my cream cheese and vanilla extract are here.
Hi, i got a bit confused with 1 cup (2 stick) butter, is it mean 2 cup of butter cos 1 cup butter is roughly 250gm butter
Hi, Angeline! You’ll want to use two sticks of butter for the cupcakes and two sticks for the frosting. I hope this helps!
I live in England, these cakes look amazing, could you please put your recipes in English measures, along side American ounces or grams & mls for liquid ingredients
Thankyou xx
lovely
Hi! How do I substitute frozen blueberries for the cupcake batter?
Jethro-
Just make sure to drain the excess liquid from the frozen berries. I hope this helps.
-Jamie
Hi
I’m in the uk what is cake flour? We use self-raising here. And is all purpose flour self-raising or plain?
Cheers
Chelx
All purpose flour is plain flour. Cake flour substitution: 1 cup plain flour remove 2 tablespoons of flour and replace this with 2 tablespoons cornstarch.
-Jamie
Does it have to whole milk?
You can substitute with a lower fat milk or water but the muffins will not be as rich in flavor.
-Jamie
Can I use all regular flour? I don’t have cake flour.
Betsy-
Yes, you can substitute. Here is a link for how..http://bakingbites.com/2007/05/subbing-all-purpose-flour-for-cake-flour/. Hope this helps! Thanks for stopping by and please stop back to let us know your experience with the recipe!
-Jamie