Blueberry Cupcakes

I love simple cakes that feel like home, and Blueberry Cupcakes are one of my top picks. I write this recipe in a clear way so you can make them with ease and joy. If you like fruit treats, I also love how my my apple blueberry crisp brings the same warm feel to the table.

Dad James always asks for cupcakes at family nights, and Sister Jennifer eats two before I can call them done.

Your Ingredients List

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract (for frosting)
• 1/4 cup fresh blueberries (for frosting)

My Go-To Equipment

I keep the gear simple so the bake stays calm. I use a standard muffin tin and paper liners so the cupcakes lift out clean. I like a good hand mixer for the batter and the frosting because it saves time and makes a smooth mix. A rubber spatula helps me fold the fruit without mashing it. If I need a quick guide for a biscuit style with blueberries, I look at my blueberry biscuits post for a few tricks that work across fruit bakes.

The Simple Steps to Follow

• Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Stir in the milk and vanilla extract.
• In another bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Gently fold in the fresh blueberries.
• Fill cupcake liners with batter and bake for 18-20 minutes or until a toothpick comes out clean.
• For the frosting, beat the cream cheese and butter together until smooth, then add powdered sugar and vanilla, mixing until combined.
• Fold in the additional blueberries for the frosting.
• Once the cupcakes are cool, frost them with the blueberry cream cheese frosting.

Healthy Twists on a Classic

I like to make small changes to keep taste but lower sugar or fat when I can. You can use half whole wheat flour and half all-purpose to add fiber. I often swap half the sugar for a natural sweetener like honey or maple syrup, but I lower the milk a bit since the batter will be thinner. For a lighter cream cheese frosting, I use half plain Greek yogurt and half cream cheese and add a touch less powdered sugar. If you want more protein, try pairing the cupcakes with a side of plain yogurt or use a small scoop of ricotta in the batter for extra richness without extra sugar.

If you bake these with frozen berries, do not thaw them first. Toss the frozen berries with a little flour and fold them into the batter so they do not sink. That trick keeps the color even and helps the bake rise well.

Serving Suggestions From My Table

I like to serve Blueberry Cupcakes warm on a simple plate with a cup of tea. For a brunch, I place them next to scrambled eggs and fresh fruit so the sweetness does not feel heavy. For kids, I let them pick sprinkles or a small fresh blueberry on top of each cupcake. When guests come, I stack the cupcakes on a pretty stand and add a few lemon slices for color. The tart lemon pairs well with the sweet blueberry and the creamy frosting.

If I want a grown up touch, I drizzle a tiny bit of warm honey or a dash of lemon syrup on the top of each cupcake just before the guests arrive. It looks fancy and tastes fresh.

Getting It Just Right

I test a few things every time I bake so the batch turns out well. I watch the oven temperature closely because small ovens can run hot. I bake on the middle rack and rotate the pan once if my oven cooks unevenly. When I mix the batter, I stop when the flour just disappears. Overmixing makes the cupcakes dense. I fold the berries in gently with a spatula to keep them whole. For the frosting, I keep the cream cheese and butter at room temperature so the mix comes smooth.

If you ever find the frosting too runny, chill it for 10 minutes and stir again. If the batter seems thin, check the flour measurement and add one extra tablespoon if needed. For a little lift, you can fold a teaspoon of lemon zest into the batter for bright flavor. I also sometimes use ideas from my blueberry cheesecake protein bites notes when I want less sugar and more texture in a dessert.

How to Store Leftovers

I store leftover cupcakes in an airtight container in the fridge for up to four days. I place a sheet of parchment between layers so the frosting does not stick. If I want to freeze some, I pop the cooled, unfrosted cupcakes onto a tray and freeze them until firm. Then I wrap each one in plastic wrap and place them in a freezer bag for up to three months. Thaw in the fridge overnight and frost fresh before serving for the best taste. If the frosting gets a little firm in the fridge, let it sit at room temperature for 15 minutes and then stir before spreading.

Enjoy Every Moment

I tell you to take time to breathe while you bake. The kitchen smells will lift your mood. I bake these with family and talk while the oven works. That is how I keep food simple and full of love.

A Few Common Questions

[FAQ Question 1 including the recipe name]

You can use frozen blueberries for Blueberry Cupcakes, but leave them frozen and toss them in a little flour before folding them into the batter. This helps stop the berries from sinking and keeps the color from bleeding too much into the batter.

[FAQ Question 2 including the recipe name]

If your Blueberry Cupcakes bake unevenly, try placing the pan in the center of the oven and avoid opening the door early. You can also rotate the pan halfway through baking to even out hot spots. Make sure your oven is at the right temperature with an oven thermometer.

[FAQ Question 3 including the recipe name]

Yes, you can make the frosting ahead for Blueberry Cupcakes. Keep it in the fridge in a sealed bowl for up to three days. Bring it to room temperature and beat it again for a minute before spreading so it is smooth and light.

Blueberry Cupcakes

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• Author: sarah
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

Delicious and moist blueberry cupcakes topped with a creamy blueberry cream cheese frosting, perfect for family gatherings.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1/4 cup fresh blueberries (for frosting)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Cream together the softened butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in the milk and vanilla extract.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Gently fold in the fresh blueberries.
8. Fill cupcake liners with batter and bake for 18-20 minutes or until a toothpick comes out clean.
9. For the frosting, beat the cream cheese and butter together until smooth, then add powdered sugar and vanilla, mixing until combined.
10. Fold in the additional blueberries for the frosting.
11. Once the cupcakes are cool, frost them with the blueberry cream cheese frosting.

Notes

For lighter frosting, use half plain Greek yogurt and half cream cheese. If using frozen blueberries, toss them in flour before adding to the batter.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 260
• Sugar: 18g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: blueberry cupcakes, dessert, baking, blueberry recipes