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Blueberry Cream Cupcakes Recipe

★★★★★

4.5 from 102 reviews
  • Author: Harry
  • Total Time: 42 minutes
  • Yield: 15 cupcakes 1x

Description

Delight in these Blueberry Cream Cupcakes, featuring moist, tender cupcake bases bursting with fresh blueberries, topped with a silky cream cheese and whipped cream frosting infused with lemon zest and vanilla. Perfect for any occasion, these cupcakes combine fruity freshness with luscious, creamy sweetness.

Ingredients

Scale

Cupcakes

  • 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

Frosting

  • 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

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since the recipe yields about 15 cupcakes, prepare a second muffin pan with 3 liners or plan to bake in batches.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk the melted butter with granulated sugar until the mixture is gritty but well combined. Add the egg whites, sour cream (or yogurt), whole milk, and vanilla extract along with the scraped vanilla bean seeds, and whisk until all ingredients are blended.
  4. Make the Batter: Pour the wet ingredients into the dry ingredients and whisk gently until the batter is creamy and mostly smooth; small lumps are fine. Use a spatula to gently fold in the fresh blueberries to avoid breaking them and discoloring the batter.
  5. Fill Cupcake Liners: Spoon or pour the batter evenly among the cupcake liners, filling each about two-thirds full to prevent overflow during baking. This should yield 15 cupcakes total.
  6. Bake Cupcakes: Bake in the preheated oven for 20–22 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
  8. Whip Heavy Cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream 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 whipped cream to a separate bowl.
  9. Prepare Cream Cheese Frosting: In the same bowl used for whipping the cream (no need to wash), beat the softened cream cheese on medium-high speed until smooth and creamy, scraping down the bowl as needed. Add confectioners’ sugar, lemon zest, lemon juice, and vanilla extract, and beat until smooth, about 2 minutes.
  10. Combine Frosting Ingredients: Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined—avoid overmixing to keep the frosting light and airy.
  11. Frost the Cupcakes: Pipe or spread the frosting onto the cooled cupcakes. For a decorative finish, use a piping bag fitted with a tip like Ateco 808. Garnish with fresh blueberries and mint if desired.
  12. Store and Serve: Serve the cupcakes immediately or store them covered in the refrigerator for up to 5 days. Use a cupcake carrier when transporting to keep them intact and beautifully decorated.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent melting or sliding of frosting.
  • Fresh blueberries can be folded gently to avoid bursting and turning the batter purple.
  • If heavy cream is overwhipped and curdled, gently fold in a little extra cold cream to restore smoothness.
  • Use full-fat cream cheese and heavy cream for the best flavor and texture in frosting.
  • For best results, line muffin pans well and avoid overfilling to maintain cupcake shape during baking.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: blueberry cupcakes, cream cheese frosting, lemon frosting, homemade cupcakes, blueberry dessert, summer cupcakes, fruity cupcakes

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Find it online: https://dishesbyharry.com/blueberry-cream-cupcakes-recipe/