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Blueberry Cupcakes with Cream Cheese Frosting

Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 24 cupcakes

Ingredients

For the Cupcakes:

  • 1 ¾ cups cake flour not self-rising
  • 1 ¼ cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon 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
  • 1 cup unsalted butter softened to room temperature
  • 2 pounds confectioners’ sugar sifted
  • 2 teaspoons clear vanilla extract*

Instructions

For the Cupcakes

  • Preheat oven to 325 degrees. Line cupcake pans with 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 2 tablespoons of flour, the carefully fold the blueberries in the batter.
  • Use a large scoop to divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan 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. Repeat process with remaining batter.

For the Cream Cheese Frosting

  • In a the bowl of a stand mixer fitted with the paddle attachment on in a large bowl with an electric hand mixer, cream together, cream cheese and butter until well combined.
  • With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
  • Pipe cupcakes with cream cheese frosting. If desired, garnish cupcakes with a fresh blueberry.

Notes

  • Clear vanilla extract was used in the cream cheese frosting recipe to maintain a bright white color. Feel free to substitute pure vanilla extract in its place.
  • I used the giant round tip from Bake it Pretty to frost the cupcakes. You can view my piping video tutorial within this post.
  • Cake recipe is slightly adapted from Billy’s Vanilla Cupcakes via Martha Stewart.