Blueberry Cupcakes

Savor the World.

Blueberry Cupcakes

Who doesn’t love cupcakes? Now picture soft, fluffy cupcakes packed with fresh blueberries, topped with a delicious, creamy frosting that melts right in your mouth. Well, this **Blueberry Cupcakes** recipe is the answer to your prayers if you’ve been looking for a cute, easy-to-make, and totally delicious dessert. Treat yourself and your loved ones with this super easy recipe!

Blueberry Cupcakes

Servings:12 cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

1 1/2 cups (190 g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (115 g) unsalted butter, room temperature
3/4 cup (150 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120 ml) whole milk
1 cup (150 g) fresh blueberries

For the Frosting

8 oz (225 g) cream cheese, room temperature
1/2 cup (115 g) unsalted butter, room temperature
3 cups (360 g) powdered sugar
1/4 cup (60 g) blueberry purée
1 teaspoon vanilla extract
Fresh blueberries for garnish
2 tablespoons blueberry reduction for garnish

Tools You’ll Need

12-cup muffin tin
Paper liners
Hand or stand mixer
Silicone spatula
Piping bag with star tip
Medium and large mixing bowls

See 5 variations of the recipe at the end.

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Did You Know?

Blueberries are called a “superfood” because, besides being delicious, they pack one of the highest antioxidant levels of all fruits. Fun fact: back in colonial America, they were even used to naturally dye fabrics—not just for eating!

Instructions

Let’s do this! Start by preheating your oven to 350°F (175°C). While it heats, line a 12-cup muffin tin with paper liners. Not only will this keep the batter from sticking, but it’ll also save you the headache of scrubbing stuck-on cake later.
In a medium bowl, whisk together the flour, baking powder, and salt. Mixing your dry ingredients first helps the baking powder spread evenly so your cupcakes rise nicely and evenly.
In a large bowl, beat the butter and sugar with a hand or stand mixer (or by hand if you’re patient—it’ll take a bit). Do this for about 3 to 4 minutes, until the mixture looks lighter and fluffy. This means air has been incorporated, which makes softer cupcakes.
Next, add the eggs one at a time, mixing well after each so the batter doesn’t split. Then stir in the vanilla extract for that cozy aroma and flavor.
Add the flour mixture in three parts, alternating with the milk in two parts. That means: flour, milk, flour, milk, flour. Always start and end with flour. This technique keeps the batter from getting too runny and messy to handle.
With a silicone spatula, gently fold in the fresh blueberries. Use soft, folding motions so you don’t crush them—this way, every bite will have juicy little bursts of fruit.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Don’t fill them to the top or they’ll overflow and stick together. Stick to 2/3 so they rise perfectly. A cookie scoop works great if you want them all the same size.

Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean or with just a few dry crumbs. Don’t open the oven before the 20-minute mark or they might sink.
Once baked, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Don’t frost while warm or the frosting will melt right off.
For the frosting, beat the cream cheese and butter until smooth and fluffy. Add the powdered sugar gradually on low speed so it doesn’t fly everywhere. Then mix in the vanilla and blueberry purée until you have a creamy, thick frosting.
Transfer the frosting into a piping bag fitted with a star tip (or just use a zip-top bag with the corner snipped off). Pipe a swirl on top of each cupcake, starting from the center and working your way out for height and a pretty finish.
Finally, top each cupcake with a few fresh blueberries and a little drizzle of blueberry reduction for that elegant, flavorful finish. You’re going to love them!

Ingredient Substitutions

Fruit: If you need to, or just feel like it, you can swap fresh blueberries for raspberries or blackberries.
Cream cheese: Don’t worry if you don’t have it on hand—mascarpone or thick Greek yogurt works just fine.
Milk: Replace whole milk with almond or oat milk if you need a dairy-free version.
Butter: You can sub this with vegetable oil in the batter and it still works great.
Flavoring: Instead of vanilla extract, try a little almond extract for a different twist.

Prep Tips

Blueberries: Lightly coat them with flour so they don’t sink to the bottom of the batter.
Muffin tin: Super important, don’t overfill them or you’ll end up with batter spilling over.
Ingredients: Always make sure they’re at room temp—it makes a huge difference in how well everything mixes together.
Cooling: Let the cupcakes cool completely so the frosting doesn’t melt right off.
Blueberry reduction: Taste it before using—it should be nice and thick, not watery.

Common Mistakes (what NOT to do)

Mixing: Don’t overmix the batter or your cupcakes will come out tough and dry.
Frozen blueberries: Never use them without draining, or you’ll end up with a watery mess.
Oven: Don’t open the oven door too early, or you’ll lose heat and your cupcakes will sink.
Frosting: Seriously—don’t frost while they’re warm, or it’ll melt and slide right off. Trust me on this one.
Sugar: Don’t swap powdered sugar for granulated sugar in the frosting—it’ll ruin the texture.

FAQ

Can I use frozen blueberries? Yep! Just make sure you thaw and drain them really well.
What if my frosting turns out too runny? Easy fix—just add more powdered sugar until it thickens up.
Can I make the batter a day ahead? Yes, just store it in the fridge covered tightly.
How long do fresh cupcakes last? About 3 days at room temp in a cool spot.
Can I use whole wheat flour? Sure, but heads up—the flavor will be denser and a bit rustic.
Can I swap the blueberry purée? Totally, try raspberry or strawberry purée instead.
Do I need an electric mixer? Not absolutely, but it makes the job way easier—and saves your arms, haha.
Can I freeze them? Yes, with or without frosting, just wrap them well in plastic first.
Can I make them egg-free? You can—replace each egg with 1/4 cup of applesauce. It changes the texture a bit, but it works.
What if they sink in the middle? That usually means you opened the oven too soon—better to resist the temptation.

Storing & Reheating

Storage: Keep them in an airtight container for up to 3 days at room temp or 5 days in the fridge, no problem.
Microwave reheating: About 10 seconds per cupcake, but only if they’re not frosted.
Oven reheating: Even better—5 minutes at 300°F (150°C) brings back that soft texture.
With frosting: Skip the microwave—enjoy them chilled or let them come back to room temp.

Serving Suggestions

A frothy latte is a must with Blueberry Cupcakes.
A chilled lemonade with fresh mint also pairs beautifully.
A scoop of vanilla ice cream is perfect to balance that fruity flavor.
A light fruit salad with yogurt is another great match.
And because we love a little decadence, a silky chocolate mousse on the side hits the spot.

Recipe Variations

Citrus twist: So good! Add lemon zest to the batter for a fresh, zippy flavor.
Different frosting: If you’re a chocolate lover, swap the cream cheese for white chocolate frosting—sweet and delicate.
Extra texture: Mix in chopped nuts for a little crunch.
Mini cupcakes: Super cute! Make them bite-sized for parties and snacks.
Surprise filling: Add a teaspoon of blueberry jam in the center before baking for a juicy surprise.

Nutritional Information (per serving)

Calories: 320 kcal
Protein: 4 g
Healthy fats: 15 g
Carbohydrates: 42 g
Natural sugars: 26 g
Fiber: 2 g
Sodium: 180 mg

Easy, right? And not only are these cupcakes delicious, they’re also quick and simple to make—so I’m pretty sure you’ll bake them more than once. I hope you enjoy them as much as I did, not just eating them but also making them. Happy cooking!

Tastes of La Paz.