Blueberry Cupcakes with Cream Cheese Frosting
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!
Servings 24 cupcakes
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
Store frosted cupcakes covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
Helpful tips:
- 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.