Blueberries ‘n Cream Cupcakes.

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These blueberries ‘n cream cupcakes are bursting with vanilla, juicy blueberries, and a hint of 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

These super moist cupcakes are bursting with vanilla, juicy blueberries, and a hint of 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.

Recipe 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.

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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!





  1. 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? 

  2. 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!!

    1. Hmm…. I have to try them with maple frosting! Perhaps a “blueberry French toast” cupcake twist is in order….

  3. Hi Sally,
    I made this as a single layer cake but all the blueberries sank down. I coated them with flour before mixing in the batter. Any tips on this. Thanks!

  4. Hi Sally,

    Is it ok to use blueberries in can (like the Comstock Blueberry), normally used also for filling cheesecake?

    1. I suggest fresh or frozen instead– blueberry filling in a can has too much syrup/liquid. (Unless you drain/rinse them.)

  5. Hi Sally!

    I have cake flour in my pantry that I would like to use for this recipe, is there an equivalent amount to the flour, baking powder, and baking soda combo?

    Thanks so much in advance!

  6. Hello!

    This recipe sounds amazing! I can’t wait to try it.
    I just have a quick question, when you say yogurt,do you mean plain yogurt? Just want to make sure.

    Thanks! 🙂

  7. I made these today. I did not have milk so I substituted for buttermilk and that worked out well. The taste is am amazing even without icing.

    They seemed to rise perfectly in the oven. I used a standard cupcake pan and was about to get 20 out vs the 14 in your recipe.

    Question 1: Are you using large cupcake/muffin pans or do you fill the liners full. Mine were at about 3/4
    Question 2: after cooling the domed tops sank a bit. Not flat and not sunk in. Is this normal?

  8. Thanks Sally. I have only been making cupcakes for a few months and have several recipes that I have gotten pretty good at. I use my neighbors as my test subjects. The Blueberries N Cream cupcakes were by far the biggest hit to date. They devoured them. I think I need to fill them just a bit more than I did but otherwise the recipe was perfect.

  9. Hi Sally..I havent tried these cupcakes but I have tried your chocolate and vanilla cupcakes and they are by far the best cupcakes I have ever made and I have been baking for years but haven’t found a recipe as good as yours. Your cupcakes are super moist and fluffy and make me so excited about baking! Thank you so much!!

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