Welcome to a berry-licious adventure with our Blueberry Cupcakes! Each bite is a sweet and tangy explosion of summer flavors that you’ll want to savor all season long!
I don’t know about you, but when someone tells me a recipe has blueberries in it, I want there to be blueberries in every bite! That is exactly what you get with these scrumptious blueberry cupcakes. Whether you are licking off the blueberry frosting or taking a bite of the entire cupcake, you will have that fresh, bursting blueberry flavor you love!
Summertime cannot get sweeter than when combining fresh fruits into a moist and delicious cupcake. If you love these Blueberry Cupcakes, then you are also going to love my other cupcake recipes: Lemon Cupcakes, Strawberry Cupcakes with Strawberry White Chocolate Buttercream, and Cherry Almond Cupcakes!
Table of Contents
Recipe Ingredients
- Vanilla Extract: Offers a sweet, aromatic flavor.
- Blueberries: Fresh blueberries add a fresh, tangy, and fruity flavor to these cupcakes.
- Sour Cream: Adds a subtle tang and moistness.
See the recipe card for full information on ingredients and quantities.
How to Make Blueberry Cupcakes
Step 1: Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Step 2: In a medium bowl, combine the flour, baking powder, baking soda, and salt, and set aside.
Step 3: In your stand mixer, whip the butter and sugar together until fluffy. Scrape down the bowl as needed.
Step 4: Next, add the egg and egg whites to the stand mixer bowl and whip them together. After whipping, add in the vanilla and mix in.
Step 5: In a larger measuring cup, mix together the buttermilk and sour cream until the mixture is smooth, and set aside.
Step 6: Working in 3 batches, add in ½ of the dry ingredients and mix into the stand mixer batter. Then, add in the sour cream and buttermilk mixture and mix in. Finally, add in the last ½ of the dry ingredients and mix together.
Step 7: In a small bowl on the side, add the blueberries and 2 teaspoons of flour and mix to coat the blueberries. Then, gently fold the blueberries into the batter.
Step 8: Next, divide the batter evenly in lined muffin tins about ¾ full (makes about 12-16 cupcakes in total).
Step 9: Bake in your oven for 20–25 minutes until a toothpick comes out clean. Allow the cupcakes to cool to room temperature before icing them.
Step 10: While the cupcakes are baking and cooling, prepare the frosting. In a stand mixer or using a handheld mixer, beat the butter and cream cheese together until smooth.
Step 11: Next, mix in the vanilla and powdered sugar until the mixture is smooth.
Step 12: Add the frozen blueberries to a plastic bag and use a rolling pin or kitchen mallet to mash them up as finely as possible. Note: If your blueberries produce a lot of liquid, drain the bag before adding the mashed blueberries to the frosting.
Step 13: Then, add the mashed blueberries to the frosting and mix in well to get that beautiful purple-blueberry color!
Step 14: Finally, frost the top of your room-temperature cupcakes, garnish with some fresh blueberries, and enjoy!
Frequently Asked Questions
Yes, you can use frozen blueberries in the batter. Be sure to defrost, rinse, and drain them first, as they add more moisture, more moisture, which could result in a runnier batter. It may change your batter’s color to a pinkish/purple hue.
Yes, you can substitute regular butter with an equal amount of unsalted butter. This variation gives you more control over the salt content in the cupcakes.
Storage Info
STORE the blueberry cupcakes in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week. You can FREEZE the unfrosted cupcakes for up to 2 months; thaw at room temperature before frosting.
Blueberry Cupcakes Recipe
Recommended Products
Ingredients
For the Cupcakes
- 1 2/3 cup all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 tablespoon granulated sugar
- ½ cup butter
- 1 egg
- 2 egg whites
- 1 tsp vanilla extract
- 1/4 cup buttermilk
- 1/3 cup sour cream
- 1 1/2 cup fresh blueberries
For the Frosting
- 1/4 cup butter
- 4 oz cream cheese
- 2 1/2 cup confectioner's sugar
- 1/2 tsp vanilla extract
- 1/4 cup frozen blueberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- In a medium bowl, combine the flour, baking powder, baking soda, and salt, and set aside.
- In your stand mixer, whip the butter and sugar together until fluffy. Scrape down the bowl as needed.
- Next, add the egg and egg whites to the stand mixer bowl and whip them together. After whipping, add in the vanilla and mix in.
- In a larger measuring cup, mix together the buttermilk and sour cream until the mixture is smooth, and set aside.
- Working in 3 batches, add in ½ of the dry ingredients and mix into the stand mixer batter. Then, add in the sour cream and buttermilk mixture and mix in. Finally, add in the last ½ of the dry ingredients and mix together.
- In a small bowl on the side, add the blueberries and 2 teaspoons of flour and mix to coat the blueberries. Then, gently fold the blueberries into the batter.
- Next, divide the batter evenly in lined muffin tins about ¾ full (makes about 12-16 cupcakes in total).
- Bake in your oven for 20–25 minutes until a toothpick comes out clean. Allow the cupcakes to cool to room temperature before icing them.
- While the cupcakes are baking and cooling, prepare the frosting. In a stand mixer or using a handheld mixer, beat the butter and cream cheese together until smooth.
- Next, mix in the vanilla and powdered sugar until the mixture is smooth.
- Add the frozen blueberries to a plastic bag and use a rolling pin or kitchen mallet to mash them up as finely as possible. Note: If your blueberries produce a lot of liquid, drain the bag before adding the mashed blueberries to the frosting.
- Then, add the mashed blueberries to the frosting and mix in well to get that beautiful purple-blueberry color!
- Finally, frost the top of your room-temperature cupcakes, garnish with some fresh blueberries, and enjoy!
My first time making cupcakes from scratch let alone frosting with piping bags. I followed your recipe exactly and it came out perfect! I made them for my wife’s birthday and she enjoyed it. It was so yummy! Will be making this again.
I made these for a family dinner tonight. Of course I had to try one. They are amazing!! I took the advice of another baker on getting the blueberries to not sink. She spoons a about half the batter in each liner then mixes berries with the remainder. Spoons over top and it works! My berries did not sink! 😊