This Blueberry Cupcakes recipe is sweet and tangy with blueberries in every bite! They’re the summertime treat you won’t want to share!
Summertime cannot get sweeter than combining fresh fruits into a moist and delicious cupcake. If you love these Blueberry Cupcakes then you are also going to love my Lemon Cupcakes, Strawberry Cupcakes with Strawberry White Chocolate Buttercream, and Cherry Almond Cupcakes!
Blueberries in every Bite
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!
How to make Blueberry Cupcakes
Assemble your ingredients. For exact amounts see the recipe card below.
Preheat your oven to 350 degrees Fahrenheit.
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 in the egg and egg whites to the stand mixer bowl and whip together. After whipped 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.
Bake in your oven for 20 – 25 minutes until a toothpick comes out clean. Note they will be lighter in color when they finish baking. Allow the cupcakes to cool to room temperature before icing them.
How to make Blueberry Cream Cheese Frosting
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 pink/purple blueberry color!
Finally, frost the top of your room temperature cupcakes, garnish with some fresh blueberries and enjoy!
Fresh vs frozen Blueberries
Cupcake Batter
In the blueberry cupcake batter I use fresh blueberries and in the frosting I use frozen blueberries. You can change this but there’s a couple of things to note. If you are using frozen blueberries in the batter be sure to defrost, rinse, and drain them. They have more moisture in them which could lead to a more runny batter. Also note that your batter will likely be more of that pinky/purple blueberry color when using frozen ones in the batter.
Cupcake Frosting
On the opposite side, I use frozen blueberries in the frosting to bring out that beautiful blueberry coloring. As mentioned they still need to be defrosted rinsed and drained but I love how the color turns out. Now, please note that you can use fresh blueberries in your frosting and you will still get that same great taste but the coloring will be more of a white than the pinky/purple color.
Storage Info for Blueberry Cupcakes
You can store this recipe in an airtight container on your counter for 3-5 days. In your refrigerator you can store these blueberry cupcakes for up to 1 week. If you are wanting to freeze these you can do so in an airtight container in your freezer for up to 1 month. I would recommend if you are going to freeze them to wait to frost them until you are ready to serve.
All Things Blueberry
- Blueberry Crisp
- Lemon Blueberry Cake
- Blueberry Muffins
- Blueberry Cream Cheese Danish
- Blueberry Crumble Cheesecake Bars
- Lemon Blueberry Bundt Cake
Blueberry Cupcakes
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Ingredients
For the Cupcakes
- 1 2/3 cup all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 Tbsp granulated sugar
- 1/2 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.
- 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 in the egg and egg whites to the stand mixer bowl and whip together. After whipped 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 aplastic 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! 😊