Blueberries ‘n Cream Cupcakes.
These blueberries ‘n cream cupcakes are bursting with vanilla, juicy blueberries, and a hint a lemon. Top them with lush cream cheese frosting and they’ll be a new favorite!
We are headed to sunny Mexico tomorrow for my best friend’s wedding! Kristen and Seth are our good friends here in Baltimore; Kristen was my college roomie and I’m so excited to be by her side on her wedding day.
We’ll be in Riviera Maya – have you ever been there before? I bought a huge white sun hat, this adorable dress in navy, and a colorful new bikini. Everything from Target, my home away from home. Somehow hot pink nail polish, tortilla chips, and a new scented candle jumped in my cart too. Funny how that happens every time I walk into that store. By the way, have you ever read this before? My friend sent it to me. 53 thoughts every girl has while shopping at Target. SPOT ON.
In the middle of all my packing and last minute errands this weekend, I took a break to bake a batch of cupcakes for my neighbors. A new recipe, full of juicy blueberries, a hint of lemon, and topped with ultra creamy cream cheese frosting. The batter for today’s recipe is my go-to vanilla cupcake/cake batter. The one and only basic vanilla cupcake recipe I’ll ever use. You don’t even need a mixer to make it! I’ve created over a dozen varieties from this one recipe including strawberry cupcakes, piña colada cupcakes, marble cupcakes, and butterscotch cupcakes.
Like I always say, there is nothing more imperative in a baker’s recipe collection than a basic, delicious vanilla cupcake recipe!
Don’t they look like fresh blueberry muffins? They sort of are – only much lighter, fluffier, and flatter. Since they resemble muffins, these cream cheese frosting topped cupcakes are perfectly acceptable for breakfast. Hey, cream cheese is a breakfast food too!!
As I was saying, these gorgeous blueberry cupcakes are light, fluffy, and ultra soft. Very buttery and bursting of juicy berries throughout. I went a little heavy on the blueberries because I wanted them in every single bite. I also add a little extra vanilla and a dash of fresh lemon zest. Both additions really add something extra.
The combination of sweet blueberries, sweet vanilla, buttery cake, and lemon zest is out of this world! They are the perfect place for my favorite cream cheese frosting. If you love cream cheese frosting, this is a recipe you need.
Seriously, look how thick and creamy.
I frosted the blueberry cupcakes with my Wilton #12 piping tip, though you could simply slather it on with a knife instead. If cream cheese frosting isn’t your thing, you could try these cupcakes with my strawberry whipped cream or even white chocolate frosting.
These blueberries ‘n cream cupcakes are perfect for spring and summertime. Though by using frozen blueberries you could make them year round! Trust me, after one taste – you’ll want to make them every chance you get.
Blueberries 'n Cream Cupcakes
These super moist cupcakes are bursting with vanilla, juicy blueberries, and a hint a lemon. Top them with lush cream cheese frosting and they'll soon be a new favorite!
Yield: 14 cupcakes
Prep Time: 25 minutes
Total Time: 45 minutes, plus cooling
- 1 and 2/3 cup (210g) all-purpose flour (careful not to overmeasure)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1/4 cup (62g) yogurt or sour cream (Greek or regular yogurt are fine)
- 3/4 cup (180ml) milk*
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 1 and 1/3 cups fresh or frozen blueberries (do not thaw)
Cream Cheese Frosting
- 8 oz (224g) full-fat cream cheese, softened to room temperature*
- 1/4 cup (60g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners' sugar
- 1-2 Tablespoons (15-30ml) cream or milk
- 1 teaspoon vanilla extract
Preheat oven to 350F degrees. Line two muffin pans with cupcake liners (this recipe makes 14 cupcakes, so there will be two batches). Set aside.
Make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated and brown sugars. Mixture will be thick. Vigorously whisk the egg, yogurt, milk, vanilla, and lemon zest until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the blueberries.
Divide batter among 14 cupcake liners and bake in batches for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip to pipe the frosting, but you can simple frost with a knife. Decorate with more blueberries if desired.
Unfrosted cupcakes remain fresh covered tightly at room temperature for 3 days. Store frosted cupcakes in the refrigerator for up to 2 days and allow to come to room temperature before serving.
*For mini cupcakes: bake for 8-9 minutes. For a single layer cake: this is essentially the same recipe as my easy funfetti cake recipe. Use the same baking pan, oven temperature, and baking time as that recipe.
*Recipe tested with unsweetened almond milk and skim milk. Use any milk, dairy or non, that you prefer.
*Use brick-style cream cheese. Not cream cheese spread.
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Try my Blueberries ‘n Cream Danish next!
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