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!

stack of blueberry cupcakes topped with cream cheese frosting and fresh blueberries

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.

cream cheese frosting on blueberries and cream cupcake

blueberry cupcakes in a cupcake pan

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.

cream cheese frosting in a pink bowl

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.

blueberry cupcakes topped with cream cheese frosting and fresh blueberries

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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cream cheese frosting on blueberries and cream cupcake

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


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!



  • 1 and 2/3 cup (209g) 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


  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.


  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


  1. 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!!

    1. 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.

  2. Bloga Momma says:

    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.

  3. 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?

    1. It depends on the recipe – I like to store these covered in the refrigerator because of the cream cheese frosting.

  4. 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!

    1. 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.

  5. 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!

  6. 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?

    1. Hi Carol – no, this cupcake batter cannot be frozen. It must be baked right away.

  7. Hi, I was wondering on the flour measuring. Do you shift the flour first before measuring or no shifting

    1. I do not sift the flour, though I do weigh it to make sure the quantity is accurate.

  8. 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! 🙂

  9. Hi! I love your recipes and can’t wait to try this one. Can I use brown sugar instead of light brown sugar?

    1. 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.

  10. 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!

  11. do we have to put to lemon zest in ???

    1. You may leave it out.

  12. Hi Sally! I am now baking but don’t have cake flour……. can I use plain flour instead….?? Please reply now…

    1. Hi Charmaine, this recipe uses all-purpose flour.

  13. Hi Sally! can I use canned blueberry? its hard to find fresh or frozen blueberries here in the Philippines 🙁

  14. 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.

    1. 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…)? 😀 hope that this question makes a bit more sense now =D

  15. Hi Sally,
    If I used this recipe to make a cake instead of cupcakes, what size pan would you recommend?


    1. Hi Stephanie! See my note in the recipe. You’ll need a 9-inch springform pan OR a 9×2 round cake pan.

  16. Hi Sally, tried the recipe a few times but my cupcakes are always dense and look uncooked. Appreciate any advice from your end 🙂 thanks!

  17. 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!

  18. Amy Arrington says:

    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.

    1. That would be fine.

  19. 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!

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

      1. Thank you so much!

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

    1. 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.

  21. 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?

    1. 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.

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

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

  23. 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 😀

  24. 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? 


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

  25. 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! 

  26. Hi, Sally!

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

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

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

    1. I tried your recipe and my bosses and colleagues loved it. Instead of using granulated sugar, i used the washed very light brown, and for the frosting i added low fat yogurt and 1 cup confectioners sugar only. thanks for your recipe. next time il try strawberry, raspberry and blackberry with the same recipe.

      1. So happy this recipe was a hit with your coworkers! 🙂

  29. 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? 

  30. 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. That sounds SO good!!

    2. Stephanie Henneberry says:

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

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