Dessert

Blueberry Cream Cupcakes Recipe

ByHarry Bern October 23, 2025October 23, 2025

Introduction

These Blueberry Cream Cupcakes are a delightful treat combining fluffy blueberry-studded cake with a rich, creamy frosting. Perfect for any occasion, the fresh lemon and vanilla highlights in the frosting complement the juicy berries beautifully. Let’s bake a batch that’s sure to impress friends and family.

This image shows several blueberry cupcakes on a white plate with a textured edge. Each cupcake has two main layers: the base is a light golden cake with visible dark blue blueberries baked inside, and the top is a thick swirl of white cream. On the cream top, there are small dark blue fresh blueberries and a small green mint leaf placed as decoration. In the background, a white bowl filled with blueberries is partially visible, and the whole setup is on a white marbled surface with a blue cloth on one side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
1 cup (200g) granulated sugar
2 large egg whites*
1/4 cup (60g) sour cream or plain yogurt*
3/4 cup (180ml) whole milk*
2 teaspoons pure vanilla extract
Seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
1 and 1/3 cups (about 186g) fresh blueberries
1 cup (240ml) heavy cream, cold
12 ounces (340g) full-fat brick cream cheese, softened to room temperature
1 and 1/3 cups (160g) confectioners’ sugar
1 teaspoon fresh lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
Optional: fresh blueberries and mint, for garnish

Instructions

Step 1: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since this recipe makes about 15 cupcakes, prepare a few extra liners in a second pan or plan to bake in batches.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a medium bowl, whisk the melted butter and granulated sugar until combined; the mixture will look gritty. Add the egg whites, sour cream (or yogurt), milk, and vanilla extract, whisking until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and whisk gently until the batter is creamy and mostly smooth. Small lumps are fine. Fold in the fresh blueberries carefully with a spatula.
Step 5: Divide the batter evenly among the liners, filling each about two-thirds full to prevent spilling while baking.
Step 6: Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 7: Remove the cupcakes from the oven and let them cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Ensure they are fully cool before frosting.
Step 8: For the frosting, whip the cold heavy cream using a mixer on medium-high speed until stiff peaks form, about 3–4 minutes. If over-whipped, gently fold in a bit more cold cream to smooth it out. Transfer to a separate bowl.
Step 9: In the same bowl, beat the cream cheese on medium-high speed until smooth. Add the confectioners’ sugar, lemon zest, lemon juice, and vanilla extract, beating until fully combined and creamy.
Step 10: Fold the whipped cream gently into the cream cheese mixture until just combined. Avoid overmixing to keep the frosting light and airy.
Step 11: Frost the cooled cupcakes using a piping bag or spread with a spatula. Garnish with fresh blueberries and mint if desired.
Step 12: Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

Use fresh, ripe blueberries for the best flavor and bake with a gentle folding technique to avoid bursting the berries in the batter.
If you don’t have sour cream, plain yogurt is a great substitute that adds moisture and a slight tang.
For a citrus twist, add a teaspoon of lemon zest to the cupcake batter itself.
To make the cupcakes ahead, bake the base and freeze unfrosted cupcakes. Thaw and frost just before serving.

Storage

Store leftover cupcakes covered in the refrigerator for up to 5 days. Use a cupcake carrier or airtight container to protect the frosting and keep the cupcakes fresh. Serve chilled or bring to room temperature before enjoying. If refrigerated, allow 10-15 minutes to soften slightly for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Frozen blueberries can be used but should be gently folded into the batter without thawing fully to minimize color bleeding and soggy cupcake texture. Fresh berries are preferred for best results.

What if I don’t have a piping bag?

You can simply spread the frosting on the cupcakes using an icing spatula or the back of a spoon. Piping is optional and mostly for a decorative finish.