Blueberry Cream Cupcakes Recipe

Introduction

These Blueberry Cream Cupcakes combine tender, fluffy cake with a luscious cream cheese and whipped cream frosting. Bursting with fresh blueberries and a hint of lemon, they’re perfect for any occasion that calls for a delightful, fruity treat.

Ingredients

• 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
• 1 cup (200g) granulated sugar
• 2 large egg whites*
• 1/4 cup (60g) sour cream or plain yogurt*
• 3/4 cup (180ml) whole milk*
• 2 teaspoons pure vanilla extract
• Seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
• 1 and 1/3 cups (about 186g) fresh blueberries
• 1 cup (240ml) heavy cream, cold
• 12 ounces (340g) full-fat brick cream cheese, softened to room temperature
• 1 and 1/3 cups (160g) confectioners’ sugar
• 1 teaspoon fresh lemon zest
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• Optional: fresh blueberries and mint, for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since the recipe makes about 15 cupcakes, prepare a second muffin pan with 3 liners or plan to bake in batches.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a medium bowl, whisk the melted butter and sugar until combined; the mixture will be a bit gritty. Add the egg whites, sour cream, milk, and vanilla extract, whisking until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and whisk gently until the batter is creamy and mostly smooth, a few small lumps are fine. Fold in the fresh blueberries with a spatula.
5. Step 5: Divide the batter evenly into the cupcake liners, filling each about two-thirds full to prevent overflow. You should have enough batter for 15 cupcakes.
6. Step 6: Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Step 8: To make the frosting, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. If over-whipped, gently fold in a bit more cold cream until smooth. Transfer to a separate bowl.
9. Step 9: In the same mixing bowl (no need to rinse), beat the cream cheese on medium-high speed until smooth and creamy. Add the confectioners’ sugar, lemon zest, lemon juice, and vanilla extract; beat until well combined.
10. Step 10: Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix to keep the frosting light.
11. Step 11: Frost the cooled cupcakes using a piping bag or spatula. Garnish with fresh blueberries and mint if desired.
12. Step 12: Serve immediately or refrigerate until ready to serve.

Tips & Variations

• Use fresh, ripe blueberries for the best flavor and texture; frozen berries can make the batter watery.
• To avoid breaking the whipped cream, add it gently to the cream cheese mixture and fold carefully.
• For added texture, sprinkle chopped toasted almonds or lemon zest on top of the frosting.
• Substitute sour cream with plain Greek yogurt for a tangy twist.
• Make mini cupcakes by using a mini muffin pan and reduce baking time to about 12–15 minutes.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. For best results, use a cupcake carrier to protect the frosting. Before serving, bring cupcakes to room temperature or enjoy chilled. Avoid freezing as the delicate frosting may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

While frozen blueberries can be used, they tend to release extra moisture which can thin the batter and affect texture. If using frozen, do not thaw them fully; fold them in gently while still frozen to minimize color bleeding.

How do I stop the frosting from becoming too runny?

Make sure your heavy cream is very cold before whipping, and do not overmix the combined frosting. Also, use full-fat cream cheese and measure confectioners’ sugar accurately for a firm, stable frosting.

Blueberry Cream Cupcakes Recipe

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4.8 from 59 reviews

Delight in these moist and fluffy Blueberry Cream Cupcakes featuring a tender vanilla cupcake base studded with fresh blueberries and topped with a luscious, creamy lemon-vanilla cream cheese frosting. Perfectly balanced with a hint of tartness from the lemon and the sweetness of fresh blueberries, these cupcakes are ideal for celebrations or an elegant dessert treat.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 15 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
• 1 cup (200g) granulated sugar
• 2 large egg whites
• 1/4 cup (60g) sour cream or plain yogurt
• 3/4 cup (180ml) whole milk
• 2 teaspoons pure vanilla extract
• Seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
• 1 and 1/3 cups (about 186g) fresh blueberries

Frosting

• 1 cup (240ml) heavy cream, cold
• 12 ounces (340g) full-fat brick cream cheese, softened to room temperature
• 1 and 1/3 cups (160g) confectioners’ sugar
• 1 teaspoon fresh lemon zest
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• Optional: fresh blueberries and mint, for garnish

Instructions

1. Preheat the oven: Set your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Since the recipe makes about 15 cupcakes, prepare another muffin pan with liners for the remaining cupcakes or plan to bake in two batches.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined. Set aside.
3. Combine wet ingredients: In a medium bowl, whisk the melted butter and granulated sugar until gritty. Add the egg whites, sour cream (or yogurt), whole milk, vanilla extract, and vanilla bean seeds, stirring until the mixture is smooth and combined.
4. Make the batter: Pour the wet ingredients into the dry ingredients and whisk gently until you have a creamy, mostly smooth batter with a few small lumps. Fold in the fresh blueberries carefully using a spatula to avoid crushing them.
5. Fill cupcake liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to prevent overflow. You should get approximately 15 cupcakes.
6. Bake the cupcakes: Place in the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Cool the cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
8. Whip the heavy cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, approximately 3 to 4 minutes. If the cream becomes over-whipped and curdled, add a bit more cold cream and fold gently until smooth. Transfer this whipped cream to a separate bowl.
9. Prepare cream cheese mixture: In the same mixing bowl (no need to wash), beat the softened cream cheese on medium-high speed until smooth and creamy. Scrape down the bowl sides as needed. Add confectioners’ sugar, fresh lemon zest, lemon juice, and vanilla extract, beating until smooth, about 2 minutes.
10. Combine frosting components: Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to overmix to maintain a light and fluffy texture.
11. Frost the cupcakes: Once cupcakes have completely cooled, frost them using a piping bag with your preferred tip (Ateco 808 is recommended) or spread with an icing spatula. Garnish optionally with fresh blueberries and mint leaves for an elegant touch.
12. Serve and store: Serve cupcakes immediately, or cover and refrigerate leftovers for up to 5 days. Use a cupcake carrier for safe storing and transporting while decorated.

Notes

• Ensure cupcakes are fully cooled before frosting to prevent melting or sliding of frosting.
• If you don’t have a vanilla bean, use extra vanilla extract as indicated.
• Do not overmix the batter to keep cupcakes tender and light.
• Be careful when folding blueberries into the batter to prevent them from breaking and turning the batter purple.
• If heavy cream is over-whipped and curdled, gently blend in a little more cold cream to fix the texture.
• Store frosted cupcakes in the refrigerator and allow them to come to room temperature before serving for best flavor.

Keywords: blueberry cupcakes, cream cheese frosting, lemon frosting, vanilla cupcakes, fresh blueberry dessert, easy cupcake recipe