Description
These blueberry cupcakes are a perfect combination of light, fluffy texture and burst of juicy blueberries. Made with simple ingredients like all-purpose flour, butter, and sugar, these cupcakes come out soft, moist, and delicious. Topped with a creamy cream cheese frosting, they bring a tangy contrast to the sweetness of the blueberries. Whether you’re baking for a party or just indulging in a sweet treat, these cupcakes are sure to impress. The addition of fresh blueberries throughout adds natural sweetness, making each bite irresistible. Easy to make, this recipe ensures that your blueberry cupcakes will be a hit at every gathering.
Ingredients
-
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon (optional)
- ½ cup (120g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk
- 1 ½ cups (about 225g) fresh blueberries (or frozen, thawed and drained)
- 1 tsp lemon zest (optional)
-
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ¼ cup (60g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- Cream the butter and sugar: In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs, one at a time, followed by vanilla extract. Mix until well combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir until just combined. Be careful not to overmix.
- Fold in the blueberries: Gently fold in the blueberries (and optional lemon zest). This ensures the blueberries remain intact and don’t release too much juice into the batter.
- Fill the muffin tin: Spoon the batter evenly into the cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Make the frosting: While the cupcakes cool, beat the cream cheese and butter together in a bowl until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy.
- Frost the cupcakes: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously on each one.
- Decorate (optional): Garnish with a few blueberries on top, or a light sprinkle of lemon zest for added freshness.
Notes
- Frozen Blueberries: If you’re using frozen blueberries, toss them in a bit of flour before folding them into the batter. This helps prevent the blueberries from sinking to the bottom of the cupcakes.
- Substitute the Frosting: If you prefer, you can substitute the cream cheese frosting with a simple buttercream frosting for a sweeter option.
- Make It Gluten-Free: To make these blueberry cupcakes gluten-free, use a gluten-free flour blend and ensure all other ingredients are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: blueberry cupcakes, moist blueberry cupcakes, blueberry muffin cupcakes, cream cheese frosting, homemade blueberry cupcakes, blueberry cupcakes recipe, easy blueberry cupcakes