Blueberries ‘n Cream Cupcakes

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 for my friend’s wedding! 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.

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!

I frosted the blueberry cupcakes with a round piping tip, which is best for cream cheese frosting. (Wilton #12 and Ateco #808 are my favorites.) If you don’t have a round piping tip, slather it onto the cupcakes with a knife. Just as tasty! If cream cheese frosting isn’t your thing, you could try these cupcakes with my strawberry whipped cream or vanilla buttercream instead.

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

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 14 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

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!


Ingredients

Cupcakes

  • 1 and 2/3 cup (210g) all-purpose flour (spoon & leveled)
  • 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*
  • 3/4 cup (180ml) milk*
  • 2 teaspoons pure 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 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350°F (177°C). 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 large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
  5. 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.
  6. 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Yogurt: You can use either Greek or regular yogurt.
  3. Milk: Recipe tested with unsweetened almond milk and skim milk. Use any milk, dairy or non, that you prefer.
  4. Cream Cheese: Use brick-style cream cheese. Not cream cheese spread.
  5. Mini Cupcakes: Bake for 10-12 minutes.
  6. 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.
  7. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: blueberries n cream cupcakes, blueberry cupcakes

152 Comments

  1. 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!

  2. 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.

    1. 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?

      1. 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.

  3. 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!!

  4. 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! 😉

  5. 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!

  6. 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. 🙂

    1. 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!

  7. 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!

  8. 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 ; )

  9. 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!

  10. 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?

    1. 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.

  11. 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.☺

    1. 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.

  12. 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!

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

  13. 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)!

  14. 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!

  15. 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

  16. 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!

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

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