Blueberry Cupcakes With Cream Cheese Frosting Recipe

I just ate one of my Blueberry Cupcakes and now I can’t decide whether to share them or selfishly hoard the rest.

I’m obsessed with Blueberry Cupcakes because they’re the kind of mess I actively seek. Warm blueberries bursting against soft crumb, juice everywhere, taste that stabs right through boring days.

I want that sticky, slightly tangy layer of Cream Cheese Frosting piled on top, sweet and sharp at the same time. I’ll eat crumbs off my fingers and smile like an idiot.

But I also love the contrast, sweet cake, bright fruit, the tang of cream cheese folding into every bite. No fuss, no fake elegance.

Just cake that makes me forget everything else. Give me one.

Right now, please, seriously.

Ingredients

• All purpose flour: Basic structure, it’s the cake’s backbone and gives tender crumb.
• Baking powder: Makes cupcakes rise, light and airy, so they’re not dense.
• Baking soda: Reacts with buttermilk, helps lift and browns the top nicely.
• Fine salt: Balances sweetness, makes the flavors pop without tasting salty.
• Unsalted butter (batter): Adds richness and moisture, gives a soft, buttery crumb.
• Granulated sugar: Sweetness and tiny air pockets, helps browning and texture.
• Eggs: Bind everything, add structure and a little richness and lift.
• Vanilla extract (batter): Simple warmth, it’s subtle but makes flavors sing.
• Buttermilk: Tang and tenderness, it’s what keeps crumbs moist and slightly tangy.
• Blueberries: Juicy bursts, fresh or frozen, they’re the fruity star.
• Lemon zest: Bright citrus tweak, basically wakes up the blueberry flavor.
• Cream cheese: Tangy, creamy base for frosting, makes it lush and smooth.
• Butter (frosting): Adds silkiness and helps frosting hold shape without tasting greasy.
• Powdered sugar: Sweetens and thickens frosting, makes it pipeable and soft.
• Vanilla extract (frosting): Rounds out sweetness, it’s cozy and familiar.
• Lemon juice or milk: Thins frosting to spreadable consistency, use sparingly.
• Pinch of salt (frosting): Cuts sweetness, brings the cream cheese forward.

Ingredient Quantities

• 1 1/2 cups (190 g) all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, room temp
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temp
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) buttermilk, room temp (or 1/2 cup milk with 1/2 tablespoon lemon juice, let sit 5 mins)
• 1 cup fresh or frozen blueberries (if frozen do not thaw)
• 1 teaspoon lemon zest (optional, but nice)
• 8 oz (225 g) cream cheese, softened
• 1/4 cup (55 g) unsalted butter, softened (for frosting)
• 2 to 2 1/2 cups (240 to 300 g) powdered sugar, sifted
• 1 teaspoon vanilla extract (for frosting)
• 1 to 2 teaspoons fresh lemon juice or milk to thin frosting if needed
• Pinch of salt (for frosting)

How to Make this

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly; let butter, eggs, cream cheese and frosting butter sit at room temp so they mix smooth.

2. Whisk together 1 1/2 cups (190 g) flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp fine salt in a bowl.

3. In a separate bowl cream 1/2 cup (115 g) unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the sides.

4. Beat in 2 large eggs one at a time, then 1 tsp vanilla extract and the optional 1 tsp lemon zest until combined; don’t overmix.

5. Add the dry ingredients to the wet in two additions, alternating with 1/2 cup (120 ml) buttermilk (or milk + 1/2 tbsp lemon juice rested 5 mins), beginning and ending with the dry. Mix just until combined.

6. Toss 1 cup blueberries in a tablespoon of flour to keep them from sinking, fold gently into the batter; if using frozen berries do not thaw them.

7. Divide batter among the liners, filling about 2/3 full, and bake 18 to 22 minutes or until a toothpick comes out with just a few moist crumbs; ovens vary so start checking at 17 minutes. Cool in the pan 5 minutes then transfer to a rack to cool completely before frosting.

8. For the frosting beat 8 oz (225 g) softened cream cheese with 1/4 cup (55 g) softened unsalted butter until very smooth, then add 1 tsp vanilla and a pinch of salt. Gradually add 2 to 2 1/2 cups (240 to 300 g) sifted powdered sugar and beat until fluffy.

9. If the frosting is too thick add 1 to 2 tsp fresh lemon juice or milk, one teaspoon at a time, until spreadable; if too thin chill briefly. Taste and adjust sweetness or lemon to your liking.

10. Frost cooled cupcakes, top with a few extra blueberries or a little lemon zest if you want, then chill for 15 minutes to set the frosting before serving. Enjoy.

Equipment Needed

1. Oven (preheat to 350°F/175°C)
2. 12-cup muffin tin plus paper liners or a brush for greasing
3. Mixing bowls (one large, one medium)
4. Electric hand mixer or stand mixer (you can use a whisk and some elbow grease if needed)
5. Whisk and rubber spatula (for folding and scraping the bowl)
6. Dry measuring cups and spoons and a liquid measuring cup
7. Sifter or fine mesh sieve for powdered sugar and flour
8. Cooling rack and a small offset spatula or butter knife for spreading frosting
9. Toothpicks for doneness checks and a small bowl to toss blueberries in flour

FAQ

Blueberry Cupcakes With Cream Cheese Frosting Recipe Substitutions and Variations

• All purpose flour: swap with equal parts whole wheat pastry flour for a nuttier cupcake, but they might be a hair denser; or use a 1:1 gluten free baking blend if you need gluten free, no extra changes usually needed.
• Unsalted butter (in batter): can use equal amount solid coconut oil (room temp) for a subtle coconut note, or stick margarine if thats what you got, results are similar but a touch less rich.
• Buttermilk: plain yogurt or kefir works great, use 1/2 cup and thin with a splash of milk if too thick; milk plus 1/2 tablespoon lemon juice is already in the recipe and also fine.
• Cream cheese (frosting): swap with equal parts mascarpone or Neufchatel for a slightly milder, spreadable frosting; for a lighter option, use 1 cup Greek yogurt plus 4 ounces mascarpone and chill before whipping.

Pro Tips

1. Let everything reach room temp — butter, eggs, cream cheese. Cold ingredients make the batter lumpy and the frosting gritty. If you forget, pop eggs in warm water for 5 minutes and soften butter in 5 to 8 second bursts in the microwave, checking often.

2. Coat the berries in flour and use frozen if you want less color bleed, but fold them in super gently. Overmixing will mash them and turn the batter blue. Also, if using fresh berries, pat them dry so they dont add extra moisture.

3. Don’t overmix once you add the flour. Stop when you can still see a few streaks of flour. Overmixing = dense cupcakes, underbaking, and sad texture. Scrape the bowl well so you dont get clumps of unmixed butter.

4. Get your frosting texture right by adding powdered sugar slowly and thinning with tiny amounts of lemon juice or milk, one teaspoon at a time. If it gets too soft, chill it for 10 to 15 minutes rather than adding more sugar, which will make it too sweet. Store frosted cupcakes in the fridge and bring to room temp 15 minutes before serving so the cream cheese flavor comes through.

Blueberry Cupcakes With Cream Cheese Frosting Recipe

Recipe by Tina Braven

0.0 from 0 votes

I just ate one of my Blueberry Cupcakes and now I can't decide whether to share them or selfishly hoard the rest.

Pin

Servings

12

servings

Calories

388

kcal

Equipment: 1. Oven (preheat to 350°F/175°C)
2. 12-cup muffin tin plus paper liners or a brush for greasing
3. Mixing bowls (one large, one medium)
4. Electric hand mixer or stand mixer (you can use a whisk and some elbow grease if needed)
5. Whisk and rubber spatula (for folding and scraping the bowl)
6. Dry measuring cups and spoons and a liquid measuring cup
7. Sifter or fine mesh sieve for powdered sugar and flour
8. Cooling rack and a small offset spatula or butter knife for spreading frosting
9. Toothpicks for doneness checks and a small bowl to toss blueberries in flour

Ingredients

• 1 1/2 cups (190 g) all purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/2 cup (115 g) unsalted butter, room temp

• 3/4 cup (150 g) granulated sugar

• 2 large eggs, room temp

• 1 teaspoon vanilla extract

• 1/2 cup (120 ml) buttermilk, room temp (or 1/2 cup milk with 1/2 tablespoon lemon juice, let sit 5 mins)

• 1 cup fresh or frozen blueberries (if frozen do not thaw)

• 1 teaspoon lemon zest (optional, but nice)

• 8 oz (225 g) cream cheese, softened

• 1/4 cup (55 g) unsalted butter, softened (for frosting)

• 2 to 2 1/2 cups (240 to 300 g) powdered sugar, sifted

• 1 teaspoon vanilla extract (for frosting)

• 1 to 2 teaspoons fresh lemon juice or milk to thin frosting if needed

• Pinch of salt (for frosting)

Directions

• Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly; let butter, eggs, cream cheese and frosting butter sit at room temp so they mix smooth.
• Whisk together 1 1/2 cups (190 g) flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp fine salt in a bowl.
• In a separate bowl cream 1/2 cup (115 g) unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the sides.
• Beat in 2 large eggs one at a time, then 1 tsp vanilla extract and the optional 1 tsp lemon zest until combined; don’t overmix.
• Add the dry ingredients to the wet in two additions, alternating with 1/2 cup (120 ml) buttermilk (or milk + 1/2 tbsp lemon juice rested 5 mins), beginning and ending with the dry. Mix just until combined.
• Toss 1 cup blueberries in a tablespoon of flour to keep them from sinking, fold gently into the batter; if using frozen berries do not thaw them.
• Divide batter among the liners, filling about 2/3 full, and bake 18 to 22 minutes or until a toothpick comes out with just a few moist crumbs; ovens vary so start checking at 17 minutes. Cool in the pan 5 minutes then transfer to a rack to cool completely before frosting.
• For the frosting beat 8 oz (225 g) softened cream cheese with 1/4 cup (55 g) softened unsalted butter until very smooth, then add 1 tsp vanilla and a pinch of salt. Gradually add 2 to 2 1/2 cups (240 to 300 g) sifted powdered sugar and beat until fluffy.
• If the frosting is too thick add 1 to 2 tsp fresh lemon juice or milk, one teaspoon at a time, until spreadable; if too thin chill briefly. Taste and adjust sweetness or lemon to your liking.
• Frost cooled cupcakes, top with a few extra blueberries or a little lemon zest if you want, then chill for 15 minutes to set the frosting before serving. Enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 114g
• Total number of serves: 12
• Calories: 388kcal
• Fat: 19g
• Saturated Fat: 11.3g
• Trans Fat: 0.51g
• Polyunsaturated: 0.55g
• Monounsaturated: 3.8g
• Cholesterol: 81mg
• Sodium: 172mg
• Potassium: 75mg
• Carbohydrates: 49g
• Fiber: 0.7g
• Sugar: 37g
• Protein: 4.2g
• Vitamin A: 487IU
• Vitamin C: 1.4mg
• Calcium: 44mg
• Iron: 0.86mg