Blueberry Cupcakes Recipe

Blueberry cupcake on a flat surface with scattered blueberries around it.

4.95 from 19 votes

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.

Prep Time30

Cook Time20

Total Time50

Course: Cupcakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 250kcal

Author: Andrea

Equipment

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!

Video

Notes

The cupcakes will be lighter in color when they finish baking, compared to a traditional golden brown.

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.

Nutrition