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!

These Blueberries 'n Cream Cupcakes are bursting with vanilla, juicy blueberries, and a hint a lemon. Moist, flavorful, easy!

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.

Target Bikini

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 cupcakesmarble 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!

These Blueberries 'n Cream Cupcakes are bursting with vanilla, juicy blueberries, and a hint a lemon. Moist, flavorful, easy!

These Blueberries 'n Cream Cupcakes are bursting with vanilla, juicy blueberries, and a hint a lemon. Moist, flavorful, easy!

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.

Simple Cream Cheese Frosting recipe at sallysbakingaddiction.com - this stuff is the BEST!

These Blueberries 'n Cream Cupcakes are bursting with vanilla, juicy blueberries, and a hint a lemon. Moist, flavorful, easy!

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 bursting with vanilla, juicy blueberries, and a hint a lemon. Moist, flavorful, easy!

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.

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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

Ingredients:

Cupcakes

  • 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) 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

Directions:

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.

*Recipe tested with unsweetened almond milk and skim milk. Use any milk, dairy or non, that you prefer. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Try my Blueberries ‘n Cream Danish next!

Homemade Blueberries 'n Cream Danish Braid

 

And these fabulously simple, yet extraordinary Very Vanilla Cupcakes

Very Vanilla Cupcakes - triple the vanilla in this simple homemade cupcake recipe!

 

And these pretty-in-pink Fresh Strawberry Cupcakes

Fresh Strawberry Cupcakes by sallysbakingaddiction.com

 

See more cupcake recipes.

And many more cupcake recipes!

 

 

   

111 Responses to “Blueberries ‘n Cream Cupcakes.”

  1. #
    1
    Anna (Hidden Ponies)posted April 29, 2014 at 1:21 am

    LOVE the cute bikini and these cupcakes are gorgeous! I would definitely eat them for breakfast, maybe with just half the icing :)

    Reply

    • hebareplied on April 29th, 2014 at 8:28 pm

      it is awfuly amazing and looks so delicious you are right anna (hidden ponies)

      Reply

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    BakingTrayposted April 29, 2014 at 1:39 am

    Great recipe! I also have a basic go to cupcake recipe that I can add things to create new flavours! I think adding a bit of lemon juice/zest to the cream cheese frosting would take it to another level ^_^ and yes! love cream cheese frosting! My favourite kind~

    Reply

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    Polly @ Tasty Food Projectposted April 29, 2014 at 2:08 am

    Hope you have a great time in Mexico! That bikini is so cute!

    Those blueberry cupcakes look amazing! They would be great to bring to a potluck!

    Reply

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    Averie @ Averie Cooksposted April 29, 2014 at 4:15 am

    Now THAT is some seriously creamy frosting. I can just see the thickness from here! I’d love to cozy up with that pink bowl and pink mixer..too cute :)

    And you make the best muffins/cupcakes! pinned

    Have fun in Mex! I know you will have the best time. Have at least 17 margaritas and pina coladas for me!

    Reply

    • Sallyreplied on April 29th, 2014 at 8:26 am

      Allt he margaritas – yes, that’s definitely happening!! Thanks for the cupcake/muffin compliment Averie :)

      Reply

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    Librarian Lavenderposted April 29, 2014 at 4:37 am

    Those cupcakes are looking absolutely wonderful! And I love the bikini!

    Reply

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    Mirposted April 29, 2014 at 6:15 am

    I went to the Riviera Maya on my honeymoon (the Secrets Capri resort)! It was the best. You are going to have an amazing time!! I love the bikini, too. Target has the best stuff!
    And you’ll be able to eat the best food and take a baking break. Which will be sad for the rest of us, of course, but happy for you! :)

    Reply

    • Sallyreplied on April 29th, 2014 at 8:25 am

      Thanks Mir – I’m looking forward to all the great food and not having to make any of it myself!

      Reply

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    Caleyposted April 29, 2014 at 6:15 am

    Beautiful! I don’t think I’ve ever had a blueberry cupcake before, but muffins are delicious, and frosting makes everything even better! ;) I think I’d add white-chocolate chips, because I’m like that ;). Have a great trip!!

    Reply

    • Sallyreplied on April 29th, 2014 at 8:24 am

      The addition of white chocolate chips sounds fantastic Caley!

      Reply

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    riiaposted April 29, 2014 at 7:06 am

    hi sally! just found this amazing your blog & delicious recipes. I can’t wait to try them! i actually left earlier a comment in your raspberry choc chip layer cake recipe and this question is about it. the recipe just sounded too perfect and I wanna try it soo bad. the only problem is that my boyfriend has celiac disease and I’d love to bake this to our house warming party. do you know if it’s possible to change the flour to gluten free ones?
    greeting from Finland btw xx

    Reply

    • Sallyreplied on April 29th, 2014 at 8:23 am

      I don’t suggest it – I really do not develop my recipes to be gluten free. Perhaps you can search for a gluten free cake recipe instead?

      Reply

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    Lise Odeposted April 29, 2014 at 7:21 am

    These look so yummy!

    Reply

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    Chloe @ foodlikecakeposted April 29, 2014 at 7:22 am

    Your cupcakes always look so amazing! I love all the frosting :-)

    Reply

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    Katrina @ Warm Vanilla Sugarposted April 29, 2014 at 7:50 am

    Such a fabulous cupcake flavour. I love it!

    Reply

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    Chelsea @chelseasmessyapronposted April 29, 2014 at 7:54 am

    LOVE your new bikini! Haha I am the same way at Target I end up with about twenty more things than I needed every time I go in! Love the flavors for these cupcakes and I love cream cheese frosting. So pretty Sally! Have a blast in Mexico and enjoy the warm weather and the wedding :)

    Reply

    • Sallyreplied on April 29th, 2014 at 8:22 am

      Thanks Chelsea! Yes, target gets me every time. It must be something they put in the air inside the store. ;)

      Reply

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    Lisa @ Simple Pairingsposted April 29, 2014 at 7:58 am

    You had me at blueberry cupcakes, but that cream cheese icing just makes this something incredible!

    Reply

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    How to Philosophize with Cakeposted April 29, 2014 at 8:40 am

    Looks delish!

    Reply

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    Kathyposted April 29, 2014 at 8:58 am

    These look so springy! Love the blueberry and lemon combo!

    Reply

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    Stacy | Wicked Good Kitchenposted April 29, 2014 at 9:20 am

    Irresistible cupcakes, Sally! I adore your bikini with the color scheme and polka dots…too cute! A co-worker of my hubby’s went on his honeymoon to Riviera Maya and we only heard good things after. Have a blast while in Mexico!

    Reply

    • Sallyreplied on April 29th, 2014 at 12:05 pm

      Very cool Stacy! I keep hearing wonderful things about Riviera Maya too. Very exciting!

      Reply

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    Gayle @ Pumpkin 'N Spiceposted April 29, 2014 at 9:21 am

    This looks the perfect springtime cupcake! Love that there is a hint of lemon in these, too. Pinned!

    Reply

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    Cate @ Chez CateyLouposted April 29, 2014 at 9:30 am

    I want one of these for breakfast right now!!! That cream cheese frosting on top looks so good! Have an amazing trip – can’t wait to see pictures! I went to Riviera Maya last year and loved it!

    Reply

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    Dee Wposted April 29, 2014 at 9:34 am

    First, love the cupcakes. I’m making these for sure. Second, love the bikini — ahhh, I remember the days when I could wear a bikini. By the way, how do you stay so darn thin and fit while making all of these fabulous treats? I don’t think I would fit through my front door! Third, Target … every time I go to Target by the time I reach the register my cart is full and I wonder how it happened. Glad to see I’m not the only one!

    Reply

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    Jelliposted April 29, 2014 at 10:08 am

    You’re going to have so much fun in Mexico! Be sure to try authentic tres leches while you’re there, Sally! Love that bikini and even more crazy about the cupcakes. I adore blueberries.

    Reply

    • Sallyreplied on April 29th, 2014 at 12:04 pm

      Thanks Jelli! I cannot even wait for all the delicious food ahead.

      Reply

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    Iramposted April 29, 2014 at 10:27 am

    Sally have an awesome time on your trip. Stay safe too! I hope u post pics on ur twitter account. :) Relax for once and I hope you get some beautiful weather!

    Reply

    • Sallyreplied on April 29th, 2014 at 12:03 pm

      I will definitely post photos if I can Iram! Thanks so much.

      Reply

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    Faith @ Pixie Dust Kitchenposted April 29, 2014 at 10:29 am

    Oh gosh that frosting! I love how thick it is- and how many blueberries are stuffed in these cupcakes! You’re right about every food blogger needing a good vanilla cupcake recipe; there’s so much you can do with cupcakes!

    Reply

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    Stacyposted April 29, 2014 at 10:41 am

    I know this post is about the cupcakes, but I just have to know… how do you bake such decadent desserts, and still fit into that bikini?!?! :)

    Reply

    • Sallyreplied on April 29th, 2014 at 12:02 pm

      Lol lots of running and veggies. Though I did taste test one, these cupcakes were baked for my neighbors.

      Reply

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    Lisaposted April 29, 2014 at 10:47 am

    Just came back from a wedding at Azul Sensatori in Riviera Maya and it was the most fun I have ever had at a wedding. Enjoy yourself! I’ll be sure to try the recipe while you’re gone! My boys love your desserts!

    Reply

    • Sallyreplied on April 29th, 2014 at 12:01 pm

      So cool! I certainly can’t wait. Enjoy these cupcakes!

      Reply

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    Shashiposted April 29, 2014 at 11:29 am

    Oh good gosh – that cream cheese frosting sure is thick and creamy!

    Reply

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    Karlyposted April 29, 2014 at 11:55 am

    Ooh, that frosting is gorgeous! Love these!

    Reply

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    Laurieposted April 29, 2014 at 12:23 pm

    Those blueberry cupcakes look scrumptious, especially with that creamy, dreamy cream cheese frosting. Wish I could jump thru the screen and take a bite. Just got your cookbook from Amazon last week and have had so much fun going through it. I can’t decide what to make first. Great Job!

    Reply

    • Sallyreplied on April 29th, 2014 at 3:31 pm

      Thanks so much Laurie! Please let me know what you try first.

      Reply

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    Manali @ CookWithManaliposted April 29, 2014 at 12:25 pm

    Those look great Sally – perfect spring time cupcakes.. Cream cheese frosting is my absolute favorite! Enjoy your vacation !

    Reply

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    Anna @ Crunchy Creamy Sweetposted April 29, 2014 at 1:23 pm

    Loving these cupcakes, Sally! My kiddos would have fun making and devouring them!

    Reply

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    Gloria // Simply Gloriaposted April 29, 2014 at 3:38 pm

    Sally, looks like you’re going to have a blast over there is Mexico! I’ve been on both sides… Cabo and Playa de Carmen (outside of Cancun). Absolutely heaven. As are these cupcakes! Can’t wait to see you share the fun you have over there. :)

    Reply

    • Sallyreplied on April 29th, 2014 at 5:23 pm

      I’d love to go to both of those places sometime, Gloria! They both look so beautiful.

      Reply

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    Sharonposted April 29, 2014 at 4:01 pm

    My mouth is watering from the pictures! Have fun in Mexico!

    Reply

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    Laura (Tutti Dolci)posted April 29, 2014 at 4:07 pm

    Such pretty cupcakes, love the pile of cream cheese frosting!

    Reply

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    Rachel @ Baked by Rachelposted April 29, 2014 at 4:36 pm

    I can’t wait to hear how Mexico is! We were supposed to go once and then a darn hurricane got in the way… now it seems so scary. Please IG tons of pics!!! :) And pass me a cupcake while you’re at it!

    Reply

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    laurel @wannacomewith.composted April 29, 2014 at 5:01 pm

    Okay, I’ll admit I don’t make cupcakes often. Not that I don’t like them, but my oven sucks and I don’t have great luck with them. This recipe, though, I need to try. Love the combination of blueberries, lemon & cream cheese. It sounds so summery!

    Reply

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    Jess @ On Sugar Mountainposted April 29, 2014 at 5:26 pm

    I love that article on what girls think about at target. Freakin’ hilarious. :D And true of course. These cupcakes are so lovely, Sally; I love blueberries in pretty much everything!

    Reply

    • Sallyreplied on April 29th, 2014 at 6:28 pm

      Haha yes, the article is so true. All of it haha. You have to try these Jess!

      Reply

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    Catherine Seeckposted April 29, 2014 at 6:11 pm

    Hey,
    This comment is about the caramel corn. I figured you would be more likely to see the comment on the most current post. But those cupcake look divine.
    So, I made the caramel, and it started to harden really fast. Like, I couldn’t coat all the popcorn because the caramel got too hard. Did I do something wrong?
    Despite that, the caramel popcorn is still delicious.

    Reply

    • Sallyreplied on April 29th, 2014 at 6:28 pm

      Hi Catherine – I typically see all of my blog comments. Did you change even the slightest thing about the recipe? Did you add the baking soda? Was your baking soda up to date?

      Reply

      • Catherine Seeckreplied on April 29th, 2014 at 6:35 pm

        I didn’t change anything…promise! Maybe my baking soda is old? I added the baking soda right after I took it off the heat.

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    Denise | Sweet Peas & Saffronposted April 29, 2014 at 6:12 pm

    Yum yum yum! Looks delish! Love blueberries and LOVEcream cheese frosting! Have fun in Mexico!

    Reply

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    Linda @ Veganosityposted April 29, 2014 at 6:16 pm

    Hi,
    Riviera Maya is BEAUTIFUL, and your too cute bikini will look great in that tropical paradise!

    I love that you used almond milk in your recipe. As a vegan I always use that or coconut milk. Here’s a lemon blueberry muffin recipe that I make for my family and friends, it’s totally dairy free but quite delicious. http://www.veganosity.com/food/vegan-lemon-blueberry-muffins/

    Have a wonderful trip!

    Reply

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    caroleposted April 29, 2014 at 9:28 pm

    YAY!! We have a blueberry farm and this is JUST the thing for us to serve at our Cafe!! (will direct everyone to your site for the recipe!!) THANKS!! Can’t wait to make them!!!!!! :o)
    ps. your pumpkin, non-cakey cookies are my faaaaavorite!!

    Reply

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    Amy @ Amy's Healthy Bakingposted April 29, 2014 at 9:28 pm

    Have an incredible time in Mexico!!! That’s such a cute dress, and paired with the hat? Absolutely adorable! I really hope we’ll get to see a few pictures once you get back. I’m sure it’ll be great to get away on a fun vacation with Kevin after how hard you worked over the past year or writing and promoting your cookbook! If only the airlines didn’t have such strict rules about what you can take through security… Your cupcakes would’ve made for a much sweeter airplane treat than peanuts and pretzels! ;)

    Reply

    • Sallyreplied on April 29th, 2014 at 10:00 pm

      Enjoying a cupcake on the plane would make the trip that much better. You deserve a nice vacation too Amy!

      Reply

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    Beth @ bethcakesposted April 29, 2014 at 10:18 pm

    That is the curse of Target, isn’t it? All the stuff in there is so stinkin’ cute. These are beautiful, beautiful cupcakes! They’re just screaming summertime to me. :) That cream cheese frosting looks absolutely perfect and silky! Love those blueberries on top too. Have fun in Mexico!

    Reply

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    Monetposted April 29, 2014 at 11:57 pm

    How delicious! and how beautiful! I wish I had one beside me right now. I hope you have a wonderful time in Mexico!

    Reply

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    Kathryn Cothernposted April 30, 2014 at 3:14 am

    Hi Sally!!

    What perfect timing!!! I have been trying to decide what type of Springtime dessert (something light and fresh) to make for my son’s preschool Teacher Appreciation Luncheon that I am organizing with a team of ladies and voila!! this recipe popped up!! I am going to make this since it looks so delicious (but all your recipes/pictures are!!).

    Your new bikini is absolutely adorable!! Yes, my first thought was…how does she make all these yummy creations and still feel good to put on a tiny bikini. I know you run a lot and so do I…workouts and eating pretty healthy 99% of the time allows me the pleasure of having a goodie here and there (batters, frostings, whipped cream, and rainbow sprinkles are my favorites).

    Have a fabulous time in Mexico at your friend’s wedding!! Safe travels all the way…and enjoy a run on the beach for me too! Your fans will be looking forward to your pics. :)

    Reply

    • Sallyreplied on April 30th, 2014 at 5:02 am

      Exactly, Kathryn. My diet is full is full of veggies (seriously, tons) and running helps too. Running is my break from all the work and blogging! Sounds like you have a great outlook on balancing a healthy lifestyle. Thanks for the well wishes for our trip – and these are absolutely a great choice for a springtime dessert!

      Reply

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    Kellyposted April 30, 2014 at 6:31 am

    Have an amazing time in Riviera Maya, you will love it there :) Your bikini is adorbs – hehe definitely can’t get enough of Target! These cupcakes look incredible – love blueberry flavored desserts and it sounds amazing with your cream cheese frosting :) Congrats to Kristen and Seth!

    Reply

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    Natalie Klemekposted April 30, 2014 at 10:29 am

    Oh my goodness! I could’ve licked my iPad screen since those cupcakes look so divinely delicious! And the only thing that really looks good since I’ve got that pregnancy first trimester “everything in my frig looks gross” LOL
    Have a wonderful time in Mexico … I’ve vacationed in the Riveira Maya as well. Definitely a lot of fun! Enjoy your adorable bikini! That sneaky Target … I’m a victim everytime I go there ; )

    Reply

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    Jess @ whatjessicabakednextposted April 30, 2014 at 10:52 am

    These are delicious Sally! I love blueberries n cream cupcakes- so colourful and delicious!

    Reply

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    Errenposted April 30, 2014 at 12:22 pm

    These look amazing! Love your blog and I so wish I could wear that bikini! :-)

    Reply

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    Julie @ This Gal Cooksposted April 30, 2014 at 12:30 pm

    Every time I go to Target, something mysteriously ends up in my cart!

    These cupcakes are beautiful, Sally! Hope you have a fabulous time on your vacation. :)

    Reply

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    Aimeeposted May 1, 2014 at 12:32 pm

    These look absolutely incredible. Just taken mine out of the oven. Can’t wait to try!

    Reply

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    Annaposted May 2, 2014 at 3:22 pm

    HOLY WOW! I couldn’t wait long enough to let these cool before sinking my teeth into one! The berries were so warm and delicious bursting into my mouth! Could totally see myself making these for breakfast! I added a little cool whip to the cream cheese frosting to lighten it up a little, SO GOOD! Thank you so much for sharing this recipe!! LOVE IT!

    Reply

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    Sarahposted May 2, 2014 at 8:32 pm

    Hi Sally! I saw your took my comment down. I really love your recipes I was just honestly trying to figure out where I went wrong with this one since mine didn’t turn out :( any suggestions? My batter was too runny…. I was thinking maybe bc I completely melted the butter for the cake part instead if just softening it? What do you think?

    Reply

    • Sallyreplied on May 5th, 2014 at 9:28 am

      Hi Sarah! This post is new and I posted it as I was leaving for vacation and didn’t have access to my blog. This batter calls for melted butter, not creamed butter. Are you sure you measured your flour properly or didn’t miss any other ingredients? The batter should be slightly thick.

      Reply

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    Laura Dembowskiposted May 4, 2014 at 8:40 am

    I’ll happily take one of these for breakfast :). I’m so glad blueberries are back in season to make treats like this.

    Reply

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    Jaclynposted May 4, 2014 at 1:46 pm

    I love blueberry cupcakes. Yours look so dreamy! Love your photos!

    Reply

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    meenalposted May 6, 2014 at 8:12 pm

    Hey sally,I love ur recipes n ur blog.tried your blueberry coffee cake and jumbo choc chip muffins.both were fantastic and so easy.feels gr8 to have found your blog.totally addicted to it☺..so much tht iv started stocking buttermilk in my pantry these days..! You have the most amazing and wonderful space n recipies that never fail..! had 2 questions here: can I replace the milk and yoghurt together by 1 Cup buttermilk.?.Also,for an orange flavour,would it work if some of the milk(buttermilk) is replaced with orange juice..?if yes,then how mch?will also add som orange zest.pls suggest.thanks in advance.☺

    Reply

    • Sallyreplied on May 6th, 2014 at 9:31 pm

      Hi Meenal! Yes, 1 total cup buttermilk can work here. I suggest only 1/4 orange juice with 3/4 cup buttermilk if you care to add the OJ. And add as much orange zest as you like – maybe at least 2 Tablespoons.

      Reply

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    Raquelposted May 6, 2014 at 10:07 pm

    These look beautiful and delicious, you can’t go wrong with blueberry.

    Reply

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    honeyletteposted May 7, 2014 at 2:54 am

    hi sally! i’ve tried making blueberry cupcakes several times but they always come out soggy. i’m excited to try your recipe but i only have blueberries in syrup. should i adjust the sugar in your recipe or just follow the measurements as it is? thanks!

    Reply

    • Sallyreplied on May 7th, 2014 at 1:59 pm

      The blueberries in syrup are what make the cupcakes soggy, you’ll need fresh or frozen individual blueberries for this recipe.

      Reply

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    Kimposted May 7, 2014 at 11:20 pm

    Made these today, with a fussy, nap striking nine-month-old (which I say only to highlight how not difficult this recipe is to follow – par for the course with Sally’s recipes). Such a great recipe! Easy to follow, straight-forward, amazing results. Seriously. My husband is not, at all, a dessert guy, but he gave them two thumbs way, way up. Thanks for another winner, lady!

    PS. Your cookbook is (FINALLY!) on order. I can’t wait to get it and I suspect I will be ordering at least one more before the summer ends (my MIL is an outstanding baker and will probably need this book for her birthday)!

    Reply

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    Audreeposted May 8, 2014 at 3:32 am

    Hi,

    Is it possible to make this into a 9″ diameter cake? Would the recipe have to be doubled? What would the baking time be?

    Thanks!

    Reply

    • Sallyreplied on May 8th, 2014 at 8:44 am

      Hi Audree – yes, no, about 30-36 minutes. Enjoy!

      Reply

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    Jasonposted May 8, 2014 at 8:51 am

    Sally,

    You have one lucky husband!

    I made your lemon blueberry cake about a month or so ago and it was beyond fabulous. My mother taught me to bake when I was young and always made my own birthday cake, angel food from scratch. It had been a while since I had baked anything and thought I would show my wife of 6 years what I could do, thus the lemon blueberry cake. Needless to say she loved it and the cream cheese frosting is beyond words. Well she’s going to school and needed cupcakes for class this weekend and it looks like these cupcakes are mini’s of the lemon blueberry cake, can’t wait to make them and try the results.

    Thank you so much for this amazing website and don’t forget to tell your husband how lucky he is!

    Regards,
    -J

    Reply

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    Claudia Roitmanposted May 9, 2014 at 9:48 pm

    Hello Sally I am definitely making these for Mother’s Day Bruch this sunday! they look so exquisite! That is a shame that I only can get dried blueberries in my country I truly love blueberries! I have a question, I am totally in love with your pink spout bowl, which brand is it? or where can I find it because I have been looking for a pink bowl like that and had no luck at all! I love all of your recipes and today I felt like baking healthy muffins and I baked your banana raspberry chocolate healthy muffins.. OMG they are delish! I added two extra TBSP of homemade coconut butter and they are truly amazing. All of your recipes as well as your blog is inspiring. Regards!

    Reply

    • Sallyreplied on May 10th, 2014 at 11:13 am

      Hi Claudia! My pink bowls are by KitchenAid. I love them! Love those banana raspberry chocolate chip muffins so much.

      Reply

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    Judyposted May 11, 2014 at 4:40 pm

    Loving the looks of the blueberry recipes especially! Everything looks so yummy!

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    carol gatbaliteposted May 30, 2014 at 8:33 am

    Hi! Just want to say…. i love all your recipes.They are really delicious.

    Reply

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    Aurelposted June 4, 2014 at 8:25 am

    Hi sally! I REALLY wanna know how do you frost this cupcake?because it looks so darling and adorable, and do you use the same technique for your gingerbread cupcake? I love both of their looks! Thank you :)

    Reply

    • Sallyreplied on June 4th, 2014 at 10:23 am

      Thanks! I used a Wilton #12 piping tip for both.

      Reply

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    Kellyposted June 8, 2014 at 3:18 pm

    Hi Sally,
    Will this cream cheese frosting hold op a big swirl with a Wilton 1 M tip? I’ve had bad experiences with cream cheese frostings being runny! Yours seems thick and able to hold up. How long can it stay out you think since it’s for red velvet cupcakes for a big party. Also will this frosting be ok for red velvet, or might it be too sweet? Hope to here from you soon :)
    BTW I Got your book for my birthday from my husband, love it!!

    Reply

    • Sallyreplied on June 8th, 2014 at 7:28 pm

      Hey Kelly! Happy you enjoy my book! And happy belated birthday. I find that this frosting isn’t good for the swirl tip, but better for a “shapeless” tip like the round one I use (Wilton #12). A few hours at room temperature is fine.

      Reply

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    Bloga Mommaposted June 20, 2014 at 10:47 am

    Wow!! These look amazing. I love the combo of blueberry and lemon together. I made some similar cupcakes this week – but they didn’t turn out nearly as perfect as these look.

    Reply

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    Aurelposted July 7, 2014 at 8:21 am

    Hi sally!! One question, where do you store frosted cupcakes? I heard that we may not store cupcakes in the fridge because it’ll go hard and tough?

    Reply

    • Sallyreplied on July 7th, 2014 at 3:08 pm

      It depends on the recipe – I like to store these covered in the refrigerator because of the cream cheese frosting.

      Reply

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    Lauren S.posted July 24, 2014 at 10:57 pm

    Hi Sally, I follow you and Pinterest and really enjoy your dessert recipes I’ve made so far! I’ve unfortunately had a consistent problem every time I frost my cupcakes. I bought a piping bag and set of tips and want to create cupcakes with that sky-high, picturesque frosting topping that you have in your recipe photos. I’ve followed the recipes diligently and have even let the frosting sit for an hour or so to firm up. However, when I go to frost them, the frosting falls flat. Any idea what I’m doing wrong? Suggestions or tips? Thanks for your insight!

    Reply

    • Sallyreplied on July 25th, 2014 at 7:52 am

      Hey Lauren! You could be overbeating your frosting. Also, try to add a little more confectioners’ sugar so it holds up better (add a pinch of salt to offset sweetness). Are you in a very hot environment? Weather could also be the issue.

      Reply

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    Teriposted July 26, 2014 at 10:57 am

    Hi Sally, I made your blueberries and cream cupcakes for the 1st time yesterday. I brought them to a friend’s house for dessert and everyone raved! All loved the rich icing and lemon zest in the cake. I am NOT a baker but I am now going to try to bake because your other recipes look simple, delicious and fun! Kudos to you!
    Teri

    Reply

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    Carolposted August 1, 2014 at 1:43 am

    Hi! These look fantastic. I was wondering if the batter can be made ahead and frozen, then defrosted for quick use at a later time?

    Reply

    • Sallyreplied on August 1st, 2014 at 8:30 am

      Hi Carol – no, this cupcake batter cannot be frozen. It must be baked right away.

      Reply

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    kellyposted August 6, 2014 at 6:14 pm

    Hi, I was wondering on the flour measuring. Do you shift the flour first before measuring or no shifting

    Reply

    • Sallyreplied on August 7th, 2014 at 7:05 am

      I do not sift the flour, though I do weigh it to make sure the quantity is accurate.

      Reply

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    Claireposted August 22, 2014 at 11:54 pm

    Oh my gosh just made these today for my cousin’s going away party and everybody loved them. Thanks for another brilliant and delicious recipe! :)

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    Angelposted September 7, 2014 at 6:33 am

    Hi! I love your recipes and can’t wait to try this one. Can I use brown sugar instead of light brown sugar?

    Reply

    • Sallyreplied on September 7th, 2014 at 11:35 am

      Light brown sugar is brown sugar. I prefer it in this cupcake recipe as opposed to dark brown sugar, which has a stronger molasses taste.

      Reply

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    PJposted September 25, 2014 at 2:43 am

    Made these today and my 18 month daughter loved them.

    The cupcakes turned out really nice. However, I made few tweaks – substituted butter with oil and didn’t add egg. But still the cupcakes were super moist and yummy!

    Thanks Sally!

    Reply

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    charmaineposted October 9, 2014 at 11:07 am

    do we have to put to lemon zest in ???

    Reply

    • Sallyreplied on October 12th, 2014 at 7:46 pm

      You may leave it out.

      Reply

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    charmaineposted October 12, 2014 at 1:23 am

    Hi Sally! I am now baking but don’t have cake flour……. can I use plain flour instead….?? Please reply now…

    Reply

    • Sallyreplied on October 12th, 2014 at 6:22 pm

      Hi Charmaine, this recipe uses all-purpose flour.

      Reply

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    Roanposted October 31, 2014 at 4:29 am

    Hi Sally! can I use canned blueberry? its hard to find fresh or frozen blueberries here in the Philippines :(

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    Stacyposted November 26, 2014 at 7:29 am

    Hi Mrs. Sally!!

    I am so excited to make these cupcakes, but I read that this recipe needs 2 teaspoons lemon zest. What should I do with the zest-less lemon? I know this sounds like a silly question but I don’t know I would do with it. I know that I can mix some of the lemon juice with milk and create homemade buttermilk, but could you perhaps suggest something that requires lemon juice only? I feel so embarrassed to ask such a silly question T^T thank you for the wonderful recipe!!!! <3

    Reply

    • Sallyreplied on November 26th, 2014 at 8:19 am

      I’m not sure I know what you mean. Do you not have a zester? If not, you may leave the zest out– it’s really just to add a touch of flavor to the blueberry cupcakes.

      Reply

      • Stacyreplied on November 26th, 2014 at 8:15 pm

        Oh, sorry for being unclear. ^_^; what I meant was after I zested my lemon, and after adding the zest to the cupcake batter, what should I do with the leftover lemon (the guy that has no skin/zest now…)? :D hope that this question makes a bit more sense now =D

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