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Homemade Blueberry Cupcakes with Cream Cheese Frosting photo

Blueberry Cupcakes with Cream Cheese Frosting

These Blueberry Cupcakes are a delightful treat! Moist, bursting with fresh blueberries, and topped with creamy frosting, they're perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 2/3 cups cupcake 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 unsalted butter softened
  • 1 large egg
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1/4 cup buttermilk
  • 1/3 cup sour cream
  • 1 1/4 cups fresh blueberries plus more for topping
For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • 1/2 cup butter softened (preferably 1/4 cup unsalted and 1/4 cup salted)
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cupcake liners
  • Cupcake tin
  • Cooling rack
  • Spatula

Method
 

Cooking Instructions:
  1. Step 1: Preheat Your Oven. Begin by preheating your oven to 350°F (175°C). This ensures your cupcakes bake evenly.
  2. Step 2: Prepare the Cupcake Batter. In a medium bowl, whisk together the cupcake flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
  3. Step 3: Add Eggs and Flavorings. Add the large egg, egg whites, and vanilla extract to the butter-sugar mixture. Beat until well combined.
  4. Step 4: Incorporate Wet Ingredients. Mix in the buttermilk and sour cream, blending until smooth.
  5. Step 5: Combine Dry and Wet Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Step 6: Fold in Blueberries. Gently fold in the fresh blueberries using a spatula.
  7. Step 7: Bake the Cupcakes. Line your cupcake tin with liners and fill each liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Step 8: Cool the Cupcakes. Allow the cupcakes to cool in the tin for about 5 minutes, then transfer to a cooling rack to cool completely.
  9. Step 9: Prepare the Cream Cheese Frosting. In a large bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar, mixing until creamy.
  10. Step 10: Frost the Cupcakes. Once the cupcakes are cool, frost each with the cream cheese frosting and top with additional blueberries.

Notes

  • Ensure butter and cream cheese are at room temperature for best mixing.
  • Fold in blueberries carefully to maintain their texture.
  • Add a squeeze of lemon juice to the frosting for extra flavor.
  • If using frozen blueberries, keep them frozen until mixing.