Blueberry Cream Cupcakes
Soft and tender vanilla cupcakes packed with juicy fresh blueberries, finished with a cloud of tangy whipped cream cheese frosting. These easy-to-make treats taste like the perfect cross between a bakery cupcake and a slice of blueberry cheesecake, and they disappear in minutes.
Equipment
- 12-cup muffin pan
- Cupcake liners
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Wire cooling rack
- Cookie scoop optional, for even batter portions
- Piping bag and tip large open star tip recommended
Ingredients
- 1 2/3 cups all-purpose flour 210g
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 113g, melted and slightly cooled
- 3/4 cup granulated sugar 150g
- 2 large eggs room temperature
- 1/2 cup sour cream 120g
- 1/3 cup whole milk 80ml
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest optional
- 1 1/2 cups fresh blueberries 225g, tossed in 1 tablespoon flour
For the Whipped Cream Cheese Frosting
- 8 oz cream cheese 225g, softened
- 1/2 cup unsalted butter 113g, softened
- 3 cups powdered sugar 360g, sifted
- 1 teaspoon vanilla extract
- salt a pinch
- 1-2 tablespoons heavy cream as needed to thin frosting
Instructions
- Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and set out a few extra liners for the additional batter.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter and granulated sugar until well combined. Add eggs one at a time, whisking well after each. Whisk in sour cream, milk, vanilla, and lemon zest until smooth.
- Pour dry ingredients into wet and whisk or fold gently just until no streaks of flour remain. Do not overmix.
- Toss fresh blueberries with 1 tablespoon flour in a small bowl, then gently fold them into the batter with a rubber spatula, being careful not to crush them.
- Divide batter evenly among liners, filling each about two-thirds full. Bake for 18-20 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add powdered sugar, mixing on low then increasing to medium. Add vanilla and salt, beat until fluffy. Add heavy cream 1 tablespoon at a time if frosting is too thick.
- Transfer frosting to a piping bag and pipe a swirl on top of each completely cooled cupcake. Garnish with fresh blueberries.
Notes
- Use fresh blueberries instead of frozen when possible, as frozen berries release excess moisture and can weigh down the batter.
- Always toss blueberries in flour before folding them in to keep them suspended throughout the batter instead of sinking.
- Do not overmix the batter once flour is added — a few gentle folds is all it takes for tender cupcakes.
- Make sure butter and cream cheese are fully softened before making the frosting to avoid lumps.
- Let cupcakes cool completely before frosting, or the frosting will melt right off.
- For a lemon blueberry variation, add extra lemon zest to the batter and a squeeze of lemon juice to the frosting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
- Unfrosted cupcakes can be frozen for up to 2 months — thaw at room temperature before frosting.
- Bring refrigerated cupcakes to room temperature for about 20 minutes before serving for best texture and flavor.
- For mini cupcakes, use a mini muffin pan and reduce baking time to about 12 minutes.
Nutrition
Serving: 1cupcakeCalories: 310kcalCarbohydrates: 41gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 160mgPotassium: 80mgFiber: 1gSugar: 30gVitamin A: 10IUVitamin C: 4mgCalcium: 6mgIron: 6mg
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