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. #
    61
    Judyposted May 11, 2014 at 4:40 pm

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

    Reply

  2. #
    62
    carol gatbaliteposted May 30, 2014 at 8:33 am

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

    Reply

  3. #
    63
    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

  4. #
    64
    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

  5. #
    65
    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

  6. #
    66
    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

  7. #
    67
    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

  8. #
    68
    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

  9. #
    69
    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

  10. #
    70
    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

  11. #
    71
    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! :)

    Reply

  12. #
    72
    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

  13. #
    73
    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

  14. #
    74
    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

  15. #
    75
    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

  16. #
    76
    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 :(

    Reply

  17. #
    77
    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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