These buttery-soft blueberry cream cupcakes are bursting with juicy blueberries and pure vanilla flavor, and are topped with a fluffy cloud of lemony whipped cream cheese frosting. These cupcakes are a perfect treat for spring and summer when blueberries are in season.
I originally published this recipe in 2014 and have since added new photos and more helpful success tips. I also made some small improvements to the recipe, which are reflected in the printable recipe below.
If you’re looking for a blueberry and vanilla-forward cupcake recipe, with a hint of lemon, and a big fluffy cloud of whipped frosting on top, you’ve landed in the right place.
This new-and-improved cupcake batter is very similar to my strawberry shortcake cupcakes version. (Have you tried those before? Because you MUST!)
Grab These Ingredients
Here’s What You Need & Why:
- Flour: All-purpose flour is the base of this cupcake batter.
- Baking Powder + Baking Soda: These leavening agents give the cupcakes lift. See the video explaining the difference between baking powder and baking soda.
- Salt: Flavor enhancer/sweetness balancer.
- Melted Butter: Using melted butter instead of softened butter means you don’t need a mixer to make these wonderfully soft cupcakes. I also appreciate that you can really taste that buttery flavor, something you don’t always get in a cupcake recipe using oil or creamed butter. That’s why I use melted butter in snickerdoodle cupcakes, too.
- Egg Whites: Using just the whites of the eggs makes for the lightest, fluffiest vanilla cake crumb… something you’ll also enjoy in my favorite white cake recipe.
- Sour Cream: This keeps the cupcakes moist. Plain yogurt works as a fine substitute.
- Milk: Whole milk makes for the best taste and texture, but lower-fat or nondairy can work in a pinch.
- Vanilla Bean + Extract: Besides blueberries, vanilla is the main flavor in these cupcakes, so I recommend using the pure kind here, for the best possible flavor. You’ll also need the seeds scraped from 1/2 of a vanilla bean (–> this is my preferred variety). Instead of using both, consider subbing in vanilla bean paste.
- Blueberries: I strongly encourage you to use fresh blueberries; I find frozen weighs down the batter and the cupcakes come out quite dense.
How to Make Blueberry Cream Cupcakes
The process for making these cupcakes is straightforward. Whisk together dry ingredients, whisk together wet ingredients, and then combine the two. You don’t need a mixer for this batter! Gently fold in the blueberries.
You’ll have enough batter for 15 cupcakes, so line a standard 12-cup muffin pan and then a second one with 3 more cupcake liners. Fill the liners just 2/3 of the way full. Don’t try to fit all the batter into 12 cupsโthe cupcakes will spill over the sides when baking. (Baker’s Tip: If you serve a dozen cupcakes, no one will have any idea there were 3 extra cupcakes that somehow went missingโฆ that can be our little secret.)
These cupcakes take just about 20 to 22 minutes to bake. Make sure they are completely cool before you frost them. Which brings us to this…
Lemon Whipped Cream Cheese Frosting
Need I say more?? This light and fluffy whipped cream cheese frosting flavored with fresh lemon is simply *chef’s kiss* on these blueberry cream cupcakes.
With just the right amount of sweetness balanced with the tangy cream cheese and zingy lemon, you’ll be looking for more reasons to make this frosting. (A few suggestions: pistachio cupcakes, lemon raspberry cupcakes, angel food cupcakes, strawberry cupcakes…)
Here’s what you need:
- Heavy Cream (Cold)
- Cream Cheese
- Confectioners’ Sugar
- Lemon Zest + Juice
- Vanilla Extract
Start by whipping the cold cream, just like you do for making homemade whipped cream. Once you have stiff peaks, transfer the whipped cream to another bowl.
Next, beat the cream cheese until smooth and creamy (no lumps!), then add the rest of the ingredients. With a spatula, gently fold the whipped cream into the cream cheese mixture. Go slowlyโyou don’t want to deflate the whipped cream too much.
You can pipe the whipped cream cheese frosting on the cupcakes, or simply dollop and spread it on top. I like to add a few fresh blueberries and a little sprig of fresh mint for an easy garnish. In the photos, I used piping tip Ateco 808 (a large, wide round tip).
Can I Use Regular Cream Cheese Frosting?
Instead of the whipped cream cheese frosting below, use my regular cream cheese frosting. You could add 1 teaspoon lemon zest to it, if desired. If you’re not a fan of cream cheese but still want whipped frosting, consider this lightly-sweetened whipped frosting, which uses a very small amount of cream cheese. Or try Swiss meringue buttercream.
That’s it, you’re done! Light and sweet blueberry cupcakes with a fluffy cloud of cream on top. The hint of lemon is like the sunshine cutting through that cloud. ๐
Similar Recipes & Flavors
For a stronger lemon flavor, consider these lemon blueberry cupcakes or even this lemon blueberry cake.
And if you love blueberry + cream + vanilla together, you absolutely make this blueberry cream cheese pie. (A favorite!)
Blueberry Cream Cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 15 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
These buttery-soft blueberry cream cupcakes are bursting with juicy blueberries and pure vanilla flavor, and are topped with a fluffy cloud of lemony whipped cream cheese frosting. These cupcakes are a perfect treat for spring and summer when blueberries are in season.
Ingredients
Cupcakes
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 2 large egg whites*
- 1/4 cup (60g) sour cream or plain yogurt*
- 3/4 cup (180ml) whole milk*
- 2 teaspoons pure vanilla extract
- seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
- 1 and 1/3 cups (about 186g) fresh blueberries
Whipped Lemon Cream Cheese Frosting
- 1 cup (240ml) heavy cream, cold
- 12 ounces (340g) full-fat brick cream cheese, softened to room temperature
- 1 and 1/3 cups (160g) confectioners’ sugar
- 1 teaspoon fresh lemon zest
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- optional: fresh blueberries and mint, for garnish
Instructions
- Make the cupcakes: Preheat the oven to 350ยฐF (177ยฐC). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners, or bake in batches.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a medium bowl, whisk the melted butter and sugar together. Mixture will be gritty. Whisk in the egg whites, sour cream, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. Batter should be creamy and mostly smooth; a few small lumps are OK. With a spatula, gently fold in the blueberries.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes.
- Bake for 20โ22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before topping.
- Make the frosting: In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 3โ4 minutes. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out. Transfer the whipped cream to a medium bowl.
- In the same bowl used for the whipped cream (no need to wash it), beat the cream cheese on medium-high speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, lemon zest, lemon juice, and vanilla extract and beat until smooth, about 2 minutes. Add the whipped cream to the cream cheese mixture and gently fold together with a spatula just until combined. Do not overmix.
- Frost cooled cupcakes. You can use a piping bag and tip to pipe the frosting on, or spread it on with an icing spatula or knife. I used piping tip Ateco 808. Garnish cupcakes with fresh blueberries and/or mint, if desired.
- Serve immediately or store in the refrigerator until ready to serve. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead & Freezing Instructions: Bake the cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and fill/frost the day of serving. You can make the whipped cream cheese frosting and store it covered in the refrigerator for up to 1 day before using. Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
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- Update in 2025: This recipe was originally published in 2014. Over the years, I made some subtle improvements. If you prefer to make it the old way, reduce the baking powder to 1/2 teaspoon, use 1/2 cup (100g) granulated sugar and 1/2 cup light brown sugar, use 1 large egg instead of 2 egg whites, and add 2 teaspoons lemon zest. The original recipe called for cream cheese frosting.
- Can I Use Frozen Blueberries? For best results, I strongly recommend using fresh. If you decide to use frozen, do not thaw and expect the cupcakes to taste dense.
- Egg Whites: It’s best to use only egg whites in this cupcake recipe because they will ensure that the crumb is not weighed down by the fat in egg yolks. If needed, you can use 1 full egg instead. Keep in mind the texture of the cupcake will change.
- Sour Cream & Whole Milk: Sour cream and whole milk are strongly recommended for the best taste and texture. If needed, plain yogurt (either Greek or regular) works instead of sour cream. Same goes with a lower-fat milk (I don’t recommend nonfat). Nondairy milk works in a pinch. You can replace both the whole milk and sour cream with buttermilk (1 cup/240ml) if needed.
- Vanilla: I use a combination of pure vanilla extract and vanilla bean in this batter. You can, of course use vanilla bean paste instead of using both. I recommend 2 and 1/2 teaspoons vanilla bean paste.
- Be sure to check out myย 10 tips for baking the BEST cupcakes before you begin.
- Cream Cheese: Make sure you are using brick cream cheese and not cream cheese spread. Bricks of cream cheese are typically 8 ounces (226g) each, so you need 1 and 1/2 bricks.
Reader Comments and Reviews
I made these yesterday and WOW!!! Everybody loved them! My mom said they were the best I ever made and I have made one of Sallys recipes a week for the past three months. I halved the sugar in the cake and added tons more blueberries and LOVED the results. The cake was light, fluffy, vanilla-buttery and a little sweet. They were more blueberries then cake though which I absolutely adored. It added a nice sour bite. Don’t even get me started on the frosting. I thought I had entered heaven. I reduced the sugar to 1/3 cup and added about ten more lemons (I love lemon!) and I thought it was incredible. Light, tangy, and zetsy so fluffy from the whipped. Fantastic! I think this is a true hidden gem in Sallys recipes. Highly recommend! Thank you so much for this amazing recipe!
Hello ๐ Can I use frozen blueberries instead of fresh ones?
Hi Valaria, We strongly encourage you to use fresh blueberries as frozen weighs down the batter and the cupcakes come out quite dense. If you decide to use frozen, do not thaw and expect the cupcakes to taste dense.
Should I roll the blueberries in flour before putting them into the batter to prevent them from sinking like the lemon blueberry cupcakes?
We didn’t find it to be necessary here, Deidre, but you certainly can!
What’s the difference between this recipe and your Lemon Blueberry Cupcakes, besides the lemon of course?
Hi Keli, The lemon blueberry cupcakes do have a stronger lemon flavor and the ingredients are a bit different to adjust for the lemon juice in the other batter. Additionally, using all egg whites here keeps these cupcakes extra light and fluffy!
These look amazing! If I wanted to make a loaf or sheet cake, would I use this amount of batter with an 8×4 loaf pan, 8×8 square pan, or 9×9 square pan? Any advice is appreciated!
Hi A, this post on cake pan sizes and conversions should be helpful to bookmark. Cupcake recipes yielding 12-16 cupcakes fit wonderfully in 3 6-inch cake pans. See this post on 6-inch cake recipes for more information. A 6ร2-inch round pan holds 4 cups of batter, the same as an 8ร4-inch loaf pan. So this amount of batter from the cupcakes could be baked in 3 8×4-inch loaf pans, or 2 8-inch round cake pans.
Hi Sally โ Is it possible to make this recipe into a layer cake, instead of cupcakes? Thanks!!
Hi Lia, you can use the exact recipe measurements here to make a 3-layer 6-inch cake. For a larger cake, try this lemon blueberry cake recipe. Enjoy!
I am about to make these cupcakes, guess what, No blueberries
I have freez dried would that work?
Hi Kathy, freeze dried fruits tend to take on a gummy texture when baked, so we fear they would not work well in this particular recipe. (We actually tested freeze-dried strawberries when developing our popular strawberry cake recipe and were disappointed in the resultsโtaste, texture, and appearance were all lacking!) For best results, we recommend using fresh blueberries here (or see recipe Notes for frozen blueberries).
My husband has moved these to the number one slot for his favorite cupcake which is saying something since Iโve made so many of Sallyโs wonderful recipes! He isnโt fond of strong lemon flavoring so I only added 1 1/2 tsp of lemon zest to the frosting without the lemon juice & he just loved it! If you like cream cheese frosting you will love this because the whipped cream really makes it delicious!! Perfect springtime dessert!
Hi! I noticed that the cupcake recipe doesnโt mention room temperature for the sour cream, milk or egg whites? Is it ok to use those ingredients right out of the fridge?
Thank you for your help!
Terry
Hi Terry, Unless a recipe states that an ingredient should be cold, then they should all be room temperature. You can read more about room temperature ingredients here.
Great link! I appreciate the prompt reply!
Terry
Can you substitute mascarpone for cream cheese in the icing?
Hi Donna, mascarpone should work. We havenโt tried the substitution yet for this particular frosting, though. Let us know if you do!
Great recipe! I had some frozen blackberries on hand so I used those in place of the blueberries (about 150 grams blackberries) since they also go well with lemon. I had to bake mine for an extra 3 minutes & tented it with foil t avoid burning the edges. My batch made just under 14 cupcakes & my family loved them so much that they don’t even think they need frosting!!
My husband (& my whole family) LOVES these cupcakes! Iโm not a big lemon fan but thought Iโd give it a try & we canโt get enough of them. My first batch I actually made 22 cupcakes & my husband ate 12 within two days gave some to family to try & had a request to make more the next day. So it went in my recipe book the next day! Thanks so much for sharing!
Can I replace lemon zest with lemon extract? Thank you!
Hi Kamsi, that should work, but extract is much more potent than the zest. We’d recommend only using 1/2 teaspoon – 1 teaspoon of the lemon extract. Hope you enjoy the cupcakes!
Hello Sally,
For your blueberries and cream cupcake recipe do you personally use fresh or frozen blueberries when you make this?
Which do you find would be better to work with?
Also would these cupcakes be able to be frozen with them being already iced will the icing freeze well on top of the cupcakes?
Hi Jessica, we prefer to use fresh blueberries. We don’t recommend freezing these cupcakes already frosted. You could freeze the cupcakes (without frosting) and frost them close to serving – see recipe notes for details!
Hi Sally- I was wondering if I could use buttermilk as the milk in this cupcake. Thanks!
Hi Janie- Yes, you can use buttermilk for these cupcakes!
Hi ๐ can I use dried blueberries instead?
Absolutely!
Thank you, I was posting that question.
These were delicious!! So light and fluffy!! Iโve been eating them for breakfast without any icing!
Great recipe! LOVE these cupcakes.
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!ย
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!
You can reduce the milk by a couple Tbsp and add lemon juice.
This recipe was Super easy to follow and the cupcakes came out great!! I measured out all of the ingredients and let a Toddler do all of the mixing so it was a team effort. Thanks so much for sharing!
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?
Hi Carol – no, this cupcake batter cannot be frozen. It must be baked right away.