Blueberry Cupcakes

With vibrant blueberries scattered throughout these blueberry cupcakes and a rich, creamy frosting on top, you will love sinking your teeth into them.

Jump to Recipe

Table of Contents

Blueberry Cupcakes Ingredients
Substitutions And Additions
How To Make This Blueberry Cupcakes Recipe
How To Serve
When To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

These blueberry cupcakes are incredibly delicious, with their sweetness and moist texture. Pops of bright berries peeking through the cupcake wrapper and a tangy cream cheese frosting on top will ensure that you’ll love the irresistible flavor combination.

Blueberry Cupcakes Ingredients

Blueberry Cupcakes raw ingredients that are labeled

Blueberry cupcakes are a heavenly treat with a juicy burst in every bite. The light and fluffy texture is perfectly balanced with the taste of blueberries.

The combination of buttery cake batter and fresh blueberries creates a combination of flavors that you will love.

You’ll need:

For The Blueberry Cupcakes:

2½ cups of all-purpose flour
1 teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
1½ cups of fresh blueberries
½ cup of unsalted butter, room temperature
¼ cup of canola oil
1⅓ cups of granulated sugar
2 large eggs, room temperature
1½ teaspoons of vanilla extract
1 cup of buttermilk

For The Cream Cheese Frosting:

8 ounces of cream cheese, room temperature
½ cup of unsalted butter, room temperature
2 tablespoons of heavy cream
¾ teaspoon of vanilla extract
¼ teaspoon of salt
3 cups of powdered sugar, sifted

PRO TIP:

If you love a lot of frosting on your cupcakes, you can easily double this recipe.

For The Optional Garnish:

24 fresh blueberries

PRO TIP:

If you purchase a one-pound container of fresh blueberries, you will have plenty of blueberries remaining to garnish the tops of your blueberry cupcakes.

Substitutions And Additions

LEMON: You can add fresh lemon zest to the blueberry cupcake batter, as well as to the cream cheese frosting, for a delicate lemon blueberry cupcake flavor.

FRESH VS FROZEN BLUEBERRIES: I highly suggest using fresh blueberries, if possible, in this cupcake recipe, but frozen blueberries will work, too.

Keep the frozen blueberries from thawing as they tend to give off too much moisture if thawed first and will add unwanted blue streaks to your cupcake batter.

BLUEBERRIES: If you’re not a fan of blueberries or simply want to switch things up, you can easily substitute them with other berries like raspberries, strawberries, or blackberries.

These alternatives will add their unique flavors to the cupcakes while maintaining the overall texture and structure of the recipe.

Just remember that different berries may have varying levels of sweetness, so you may want to adjust the sugar quantity slightly based on your preference.

OIL: You can substitute vegetable oil or grapeseed oil for the canola oil in this easy recipe.

I do not recommend coconut or olive oil as they are not neutral in flavor and will alter the outcome of your blueberry cupcakes.

The combination of the oil and butter in this recipe makes these blueberry cupcakes soft and tender yet sturdy enough for the added blueberries to the batter.

VANILLA EXTRACT: While vanilla extract adds a lovely depth of flavor to these cupcakes, you can experiment with other extracts to create different taste profiles.

Try almond extract for a nutty undertone, lemon extract for a citrusy twist, or even coconut extract for a tropical vibe.

Keep in mind that extracts can be quite potent, so start with a small amount and taste as you go to avoid overpowering the cupcakes.

BUTTERMILK: If you don’t have buttermilk on hand, you can make a simple substitute using regular milk and lemon juice or white vinegar.

For every cup of buttermilk needed, add one tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest with milk until you reach the one-cup mark.

Let it sit for about five minutes to curdle, and you’ve got a suitable buttermilk replacement that will yield equally moist cupcakes.

How To Make This Blueberry Cupcakes Recipe

Let’s walk through the steps to make the cupcakes and frosting for this delectable treat.

OUR RECIPE DEVELOPER SAYS

This is a very quick and easy cupcake recipe.

Since it is so easy, I do not suggest making these blueberry cupcakes too far in advance or freezing them, as the blueberries do not hold up for an extended time once baked.

Blueberry Cupcakes

STEP ONE: Preheat the oven to 350°F. Line two (12-cup) standard muffin tins with cupcake liners. Set aside.

STEP TWO: In a small mixing bowl, stir together the all-purpose flour, baking powder, baking soda, and salt.

STEP THREE: Remove two tablespoons of the flour mixture and add to a small bowl with the fresh blueberries.

Toss the berries in the flour mixture to coat them completely. Set aside.

add flour mixture and add to the blueberries

STEP FOUR: Cream together the unsalted butter, canola oil, and granulated sugar for one to two minutes or until the mixture is light and fluffy.

You can do this in a large bowl, using a handheld mixer at medium speed.

STEP FIVE: To the butter mixture, add the eggs, one at a time, followed by the vanilla extract.

Be sure to fully incorporate each egg into the batter before adding the next one.

eggs and vanilla extract combined together

STEP SIX: Next, alternate adding the dry ingredients with the buttermilk to the butter mixture.

Start by adding a third of the dry ingredients to the bowl. Beat on low for 30 seconds or just until the dry ingredients are incorporated.

Then, add half of the buttermilk and beat on low for another 30 seconds or just until incorporated.

Repeat by adding the second third of the dry ingredients, followed by the second half of the buttermilk, and ending with the last third of the dry ingredients.

Make sure to mix each addition just until the ingredients are incorporated. You do not want to overmix this batter, or your cupcakes will be dense and tough.

You may want to scrape down the sides and bottom of the bowl between additions to ensure that all the ingredients are evenly incorporated.

dry ingredients and buttermilk added to the butter mixture

STEP SEVEN: Switching to a rubber spatula, gently fold the coated blueberries into the cupcake batter, being very careful not to burst any of the berries when mixing.

blueberries folded into the cupcake batter

STEP EIGHT: Fill each cupcake paper two-thirds to three-quarters full with batter. You can use a large ice cream scoop to distribute the batter evenly.

STEP NINE: Bake for 24 to 26 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

Allow the cupcakes to cool in the pans for five to ten minutes before transferring them to a wire rack to cool completely before frosting and serving.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate.

Make sure to check your cupcakes at the lower end of the recommended baking time.

Cream Cheese Frosting

PRO TIP:

You can make the cream cheese frosting up to two days in advance and store it in the refrigerator, covered with plastic wrap.

You will want to take it out for 15 minutes to soften up before transferring it to a piping bag and frosting your cupcakes.

STEP ONE: While your cupcakes are baking, you can make your cream cheese frosting by adding the cream cheese and unsalted butter to a large mixing bowl.

STEP TWO: Using a handheld electric mixer on medium speed, beat together the cream cheese and unsalted butter for two to three minutes or until the mixture is smooth and fluffy.

STEP THREE: Add the heavy cream, vanilla extract, and salt to the butter and cream cheese. Beat again until fully incorporated.

STEP FOUR: Add the sifted powdered sugar, one cup at a time, to the cream cheese mixture.

Beat on low speed until all the powdered sugar has been added and your frosting is thick and smooth.

sifted sugar added to the cream cheese mixture

STEP FIVE: Cover your bowl of cream cheese frosting with a piece of plastic wrap and store it in the refrigerator while your cupcakes are baking and cooling.

Frost cupcakes with the cream cheese frosting. You can use a large piping bag fitted with a large decorative tip to pipe out the cream cheese frosting if desired.

STEP SIX: You can add a fresh blueberry to the tops of your frosted cupcakes as garnish.

blueberry added to the top of each cupcake

How To Serve

These luscious fresh blueberry cupcakes make the perfect choice any time of year. Make a batch for baby showers, bridal showers, or birthday parties.

For those who are looking for an accompaniment, a dollop of whipped cream or a spoonful of vanilla ice cream can enhance the flavors of the blueberries.

Serve them with a refreshing glass of iced tea or rainbow sherbet punch.

Pair these cupcakes with a classic vanilla latte for a comforting coffee shop experience at home.

Looking for more recipes for cupcakes? Our lemon raspberry cupcakes and cherry cupcakes are two of our favorites.

When To Serve

DESSERT: Blueberry cupcakes make an excellent dessert option for dinner parties or special occasions.

BRUNCH OR BREAKFAST TREAT: If you’re hosting a brunch gathering, consider serving blueberry cupcakes as a brunch treat.

AFTERNOON TEA: Blueberry cupcakes are a great addition to an afternoon tea spread.

PICNICS: These cupcakes are portable and perfect for picnics, outdoor parties, or BBQs.

MORE BLUEBERRY RECIPES

Cake Recipes

Blueberry Angel Food Cake

Dump Cakes

Blueberry Dump Cake

Storage

Best enjoyed fresh within a few days of making them, here’s how to store your blueberry cupcakes.

MAKE AHEAD: If you’d like to prepare these cupcakes in advance for a busy day or a special occasion, you can absolutely do so.

Bake and cool the cupcakes as directed in the recipe, but hold off on adding the frosting until you’re ready to serve.

Store the unfrosted cupcakes in an airtight container at room temperature for up to two days.

When you’re ready to enjoy them, whip up the frosting, and decorate your cupcakes. They’ll taste just as fresh as when they were baked.

IN THE FRIDGE: These blueberry cupcakes can be stored in the refrigerator for up to two days.

The longer these cupcakes sit, the more the berries will moisten the texture of the cupcake, so they are best served the same day.

IN THE FREEZER: I do not suggest making these blueberry cupcakes too far in advance or freezing them.

The blueberries do not hold up for an extended time once baked.

Why We Love This Recipe

INCREDIBLE FLAVOR: These cupcakes burst with the sweet and tangy flavor of fresh blueberries.

EASY TO MAKE: The step-by-step instructions and tips ensure that even novice bakers can achieve delicious results.

FAMILY FAVORITE: These cupcakes are sure to be a hit with kids and adults alike. They’re a crowd-pleaser that can bring joy to family gatherings and celebrations.

Bursting with juicy blueberries and finished beautifully with a creamy cream cheese frosting, the blueberry cupcakes are a delicious treat. Whether for a special occasion or just because, you will love the flavor and freshness they bring to the table.

FREQUENTLY ASKED QUESTIONS

Do I have to store these cupcakes in the fridge?

If these cupcakes are frosted, because they have cream cheese frosting, it is best to keep them in the fridge.

If they are unfrosted, they can stay on the counter in an airtight container.

Can I use store-bought icing for this blueberry cupcake recipe?

If you would rather skip making the frosting yourself, you can use store-bought frosting.

Either cream cheese or vanilla frosting would be perfect in this recipe for blueberry cupcakes.

How can I stop my cupcakes from sticking to the liner?

To avoid the cupcake sticking to your cupcake liner, you can spray the inside of your paper liners with baking spray or purchase non-stick liners.

These usually are specifically labeled as non-stick.

More Recipes You’ll Love

Blueberry Cupcakes

5 from 1 vote

With vibrant blueberries scattered throughout these blueberry cupcakes and a rich, creamy frosting on top, you will love sinking your teeth into them.

Prep Time 20

Cook Time 25

Total Time 45

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

Blueberry Cupcakes

2½ cups of all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups fresh blueberries
½ cup unsalted butter, room temperature
¼ cup canola oil
1⅓ cups granulated sugar
2 large eggs, room temperature
1½ teaspoons vanilla extract
1 cup buttermilk

Cream Cheese Frosting

8 ounces cream cheese, room temperature
½ cup unsalted butter, room temperature
2 tablespoons heavy cream
¾ teaspoon vanilla extract
¼ teaspoon salt
3 cups powdered sugar, sifted

Optional Garnish

24 fresh blueberries

Instructions

Blueberry Cupcakes

Preheat the oven to 350°F. Line two (12-cup) standard muffin tins with cupcake liners. Set aside.
In a small mixing bowl, stir together the all-purpose flour, baking powder, baking soda, and salt.
Remove two tablespoons of the flour mixture and add to a small bowl with the fresh blueberries. Toss the berries in the flour mixture to coat them completely. Set aside.
In a large mixing bowl, using a handheld mixer on medium speed, cream together the unsalted butter, canola oil, and granulated sugar for 1 to 2 minutes or until the mixture is light and fluffy.
To the butter mixture, add the eggs, one at a time, followed by the vanilla extract. Be sure to fully incorporate each egg into the batter before adding the next one.
Next, alternate adding the dry ingredients with the buttermilk to the butter mixture. Start by adding ⅓ of the dry ingredients to the bowl. Beat on low for 30 seconds or just until the dry ingredients are incorporated. Then, add ½ the buttermilk and beat on low for another 30 seconds or just until incorporated. Repeat by adding the second ⅓ of the dry ingredients, followed by the second half of the buttermilk, and ending with the last ⅓ of the dry ingredients. Make sure to mix each addition just until the ingredients are incorporated. You do not want to overmix this batter, or your cupcakes will be dense and tough. You may want to scrape down the sides and bottom of the bowl between additions to ensure that all the ingredients are evenly incorporated.
Switching to a rubber spatula, gently fold the coated blueberries into the cupcake batter, being very careful not to burst any of the berries when mixing.
Fill each cupcake paper ⅔ to ¾ full with batter. You can use a large ice cream scoop to distribute the batter evenly.
Bake for 24 to 26 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pans for 5 to 10 minutes before transferring them to a wire rack to cool completely before frosting and serving.

Cream Cheese Frosting

While your cupcakes are baking, you can make your cream cheese frosting by adding the cream cheese and unsalted butter to a large mixing bowl.
Using a handheld mixer on medium speed, beat together the cream cheese and unsalted butter for 2 to 3 minutes or until the mixture is smooth and fluffy.
Add the heavy cream, vanilla extract, and salt to the butter and cream cheese. Beat again until fully incorporated.
Add the sifted powdered sugar, one cup at a time, to the cream cheese mixture and beat on low speed until all the powdered sugar has been added and your frosting is thick and smooth.
Cover your bowl of cream cheese frosting with a piece of plastic wrap and store it in the refrigerator while your cupcakes are baking and cooling. Frost the cooled blueberry cupcakes with the cream cheese frosting. You can use a large piping bag fitted with a large decorative tip to pipe out the cream cheese frosting if desired.
You can add a fresh blueberry to the tops of each of your frosted cupcakes as garnish.

Notes

If you love a lot of frosting on your cupcakes, you can easily double this recipe.
If you purchase a 1-pound container of fresh blueberries, you will have plenty of blueberries remaining to garnish the tops of your blueberry cupcakes.
This is a very quick and easy cupcake recipe. Since it is so easy, I do not suggest making these blueberry cupcakes too far in advance or freezing them, as the blueberries do not hold up for an extended time once baked.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
You can make the cream cheese frosting up to 2 days in advance and store it in the refrigerator, covered with plastic wrap. You will want to take it out for 15 minutes to soften up before transferring it to a piping bag and frosting your cupcakes.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Even More Recipes You’ll Love

Cupcake Recipes

Blueberry Recipes

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Lexus Monroe Editorial Assistant
Angela Sessions Recipe Developer

Blueberry Cupcakes

Blueberry Cupcakes Ingredients

Substitutions And Additions

How To Make This Blueberry Cupcakes Recipe

How To Serve

When To Serve

Blueberry Angel Food Cake

Blueberry Dump Cake

Storage

Why We Love This Recipe

More Recipes You’ll Love