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.
Servings: 24
Calories: 288kcal
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
Calories: 288kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 144mg | Potassium: 61mg | Fiber: 2g | Sugar: 28g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg