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.

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 - this stuff is the BEST!

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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Blueberries 'n Cream Cupcakes

Yield: 14 cupcakes

Prep Time: 25 minutes

Total Time: 45 minutes, plus cooling

Print Recipe

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!



  • 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) milk1
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • 1 and 1/3 cups fresh or frozen blueberries (do not thaw if using frozen)

Cream Cheese Frosting

  • 8 oz (224g) full-fat brick style cream cheese, softened to room temperature2
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners' sugar
  • 1-2 Tablespoons (15-30ml) heavy cream or milk
  • 1 teaspoon vanilla extract


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Make ahead tip: Prepare cupcakes and frosting 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Additional Notes:


  1. Recipe tested with unsweetened almond milk and skim milk. Use any milk, dairy or non, that you prefer.
  2. Use brick-style cream cheese. Not cream cheese spread.

For mini cupcakes: bake for 10-12 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.

© 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!

Blueberries Cream Danish Pastry Braid

See more cupcake recipes.

And many more cupcake recipes!

You HAVE to try these amazing Blueberries 'n Cream Cupcakes! They are fluffy, moist, and bursting with flavor!





136 Responses to “Blueberries ‘n Cream Cupcakes.”

  1. #
    Amy Arringtonposted April 7, 2015 at 9:54 am

    Hi Sally, just wondering if I could blend the blueberries before adding, my daughter loves blueberries but would prefer not to have the big pieces in there.


    • Sallyreplied on April 7th, 2015 at 11:20 am

      That would be fine.


  2. #
    Carissaposted April 29, 2015 at 1:57 pm

    Hi Sally,

    Could I add lemon juice to the batter in addition to the lemon zest? I’m going to add a basil buttercream frosting and want to make sure the lemon flavor can be clearly tasted in the cupcake itself – thank you!


    • Sallyreplied on April 30th, 2015 at 12:05 pm

      You can reduce the milk by a couple Tbsp and add lemon juice.


      • Carissareplied on April 30th, 2015 at 12:07 pm

        Thank you so much!

  3. #
    Laurenposted June 8, 2015 at 11:25 pm

    Hi Sally,
    So whenever I make frosting, the frosting kind of melts after a while. How do I avoid this?


    • Sallyreplied on June 9th, 2015 at 11:29 am

      Any frosting or just this frosting? Are you using brick-style cream cheese or cream cheese spread? I recommend keeping frosting cool. This helps prevent melting.


  4. #
    Meaganposted September 11, 2015 at 5:07 pm

    Hi Sally!

    I have been using your recipes since I came across your chocolate rolo stuffed cookies with sea salt! (my go-to when I need a chocolate fix) 

    I’ve made these cupcakes before and they came out perfectly. However, this time they dropped and sunk and look sad. The only thing I did differently was adding purple food coloring. They are for my nieces birthday and purple is her favorite color. I followed your “Baking Basic measuring instructions” as well. 

    Any tips?


    • Sallyreplied on September 12th, 2015 at 9:18 am

      How much coloring did you add? I can’t imagine that being the issue though since I’m sure you used only a drop or two. Do you think they are underbaked? Did you open/close the oven often while they were baking? Can you cover it up with frosting? Ahh! So strange since that’s never happened to me AND you when you’ve made them before.


  5. #
    Margotposted October 31, 2015 at 12:44 pm

    Hello Sally !
    I have one question : will using margarine instead of butter affect the way the frosting turns out?


    • Sallyreplied on October 31st, 2015 at 1:05 pm

      Yes. And the result won’t be pretty! Use butter.


  6. #
    Dani Conleyposted November 14, 2015 at 5:42 pm

    These were my husband’s favorite cupcakes! He is not much a sweets person so it definitely made my day! Very easy to make and the lemon in them really pops! I added some salt to the cream cheese frosting to mellow out the sweetness (I added too much butter so I had to add extra pow sugar to get it to harden up a bit). Thanks for all the great recipes, Sally. I am eagerly waiting for Christmas where I have a feeling your latest and greatest cookbook will be under my tree 😀


  7. #
    Ashwiniposted December 25, 2015 at 11:35 pm

    Hi Sally.. I love your blog… I am not really into cooking but i am gonna give this recipe a try! And i am so excited about it 🙂
    I have one que though… Can i replace brown sugar with anything?? May be regular sugar? 



    • Sallyreplied on December 26th, 2015 at 9:53 am

      You can use regular white granulated sugar instead of brown sugar.


  8. #
    Mollieposted February 19, 2016 at 9:07 am

    I made these for a boy baby shower and they came out delightful! The matter was super thick but cooked to me perfectly moist and the frosting… To die for! I have some pictures but I don’t think this will let me post them! 


  9. #
    Rubieposted March 19, 2016 at 11:07 pm

    Hi, Sally!

    For this recipe on blueberries and cream, can I used canned blueberries? I don’t have access to fresh nor frozen ones. 


  10. #
    Triciaposted May 4, 2016 at 1:27 pm

    Hello,  Can these cupcakes be made ahead of time and then frozen (without the frosting)?  Thanks!


  11. #
    leenposted May 31, 2016 at 11:20 am

    hi sally..
    what other frosting can be used other than cream cheese based?


  12. #
    Lisaposted July 23, 2016 at 7:52 am

    Hello. Every time I use this blueberry cupcake recipie the cupcakes sink and the cupcake liner separated from the liner. Though they taste amazing the presentation is awful. Any advice? 


  13. #
    Eveposted August 9, 2016 at 2:55 pm

    Hi Sally, I love to bake and your cupcakes are amazing! I made a maple buttercream frosting with a drizzle of salted caramel on them… Omg, so so good!!


    • Sallyreplied on August 10th, 2016 at 8:29 am

      That sounds SO good!!


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