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 (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
- 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.
- 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 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).
- 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.
- 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.
- Yogurt: You can use either Greek or regular yogurt.
- Milk: Recipe tested with unsweetened almond milk and skim milk. Use any milk, dairy or non, that you prefer.
- Cream Cheese: Use brick-style cream cheese. Not cream cheese spread.
- Mini Cupcakes: Bake for 10-12 minutes.
- 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.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: blueberries n cream cupcakes, blueberry cupcakes