Name: Blueberry Cupcakes with Cream Cheese Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 2/3 cups cupcake flour; 3/4 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 3/4 cup granulated sugar; 2 Tbsp granulated sugar; 1/2 cup unsalted butter (softened); 1 large egg; 2 large egg whites; 1 tsp vanilla extract; 1/4 cup buttermilk; 1/3 cup sour cream; 1 1/4 cups fresh blueberries (plus more for topping); 8 oz cream cheese (softened); 1/2 cup butter (softened (1/4 cup unsalted and 1/4 cup salted)); 1/2 tsp vanilla extract; 2 cups powdered sugar

These delightful Blueberry Cupcakes with Cream Cheese Frosting are the perfect treat for any occasion. Bursting with fresh blueberries and topped with a rich, creamy frosting, these cupcakes are sure to be a hit at your next gathering. Whether you’re celebrating a birthday, hosting a brunch, or simply craving something sweet, these cupcakes are a delicious way to satisfy your sweet tooth.

Why You’ll Love This Recipe

These Blueberry Cupcakes with Cream Cheese Frosting are not only visually stunning but also incredibly flavorful. The combination of moist cupcake and tangy cream cheese frosting creates a balance that will keep you coming back for more. Here are a few reasons why this recipe stands out:

Fresh Ingredients: Utilizing fresh blueberries adds a burst of flavor and a beautiful color to your cupcakes.
Easy to Make: With straightforward steps, even novice bakers can whip these up with confidence.
Versatile Treat: Perfect for any occasion, these cupcakes can be dressed up for celebrations or enjoyed as an everyday dessert.
Decadent Frosting: The cream cheese frosting is rich and creamy, taking these cupcakes to the next level of deliciousness.

Gather These Ingredients

Before you start baking, make sure you have all the necessary ingredients on hand:

1 2/3 cups cupcake flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup + 2 Tbsp granulated sugar
1/2 cup unsalted butter, softened
1 large egg
2 large egg whites
1 tsp vanilla extract
1/4 cup buttermilk
1/3 cup sour cream
1 1/4 cups fresh blueberries, plus more for topping
8 oz cream cheese, softened
1/2 cup butter, softened (I prefer 1/4 cup unsalted and 1/4 cup salted)
1/2 tsp vanilla extract
2 cups powdered sugar

Setup & Equipment

To make the process smooth and enjoyable, gather the following equipment:

Muffin tin: For baking the cupcakes.
Cupcake liners: To line the muffin tin.
Mixing bowls: For combining ingredients.
Electric mixer: For creaming the butter and sugar and mixing the frosting.
Spatula: To fold in the blueberries gently.
Cooling rack: To cool the cupcakes after baking.
Decorating spatula or piping bag: For frosting the cupcakes beautifully.

From Start to Finish: Blueberry Cupcakes with Cream Cheese Frosting

Making these Blueberry Cupcakes with Cream Cheese Frosting is a step-by-step process that’s both simple and rewarding. Follow these instructions carefully:

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners, ensuring you’re ready to fill them with batter.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the cupcake flour, baking powder, baking soda, and salt. Set this mixture aside as you prepare the wet ingredients.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar. Beat until the mixture is light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Vanilla

Add the large egg, egg whites, and vanilla extract to the butter-sugar mixture. Beat well until fully incorporated.

Step 5: Combine Wet Ingredients

In a separate bowl, combine the buttermilk and sour cream. Gradually add this mixture to the creamed butter and sugar, mixing until smooth.

Step 6: Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Mix just until combined. Be careful not to overmix, as this can result in dense cupcakes.

Step 7: Fold in Blueberries

Gently fold in the fresh blueberries with a spatula, ensuring they are evenly distributed throughout the batter.

Step 8: Fill the Muffin Tin

Scoop the batter into the prepared muffin tin, filling each liner about two-thirds of the way full. This allows room for the cupcakes to rise.

Step 9: Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a cooling rack.

Step 10: Prepare the Cream Cheese Frosting

While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together until creamy. Add the vanilla extract and gradually mix in the powdered sugar until fully incorporated and smooth.

Step 11: Frost the Cupcakes

Once the cupcakes are completely cooled, use a spatula or piping bag to frost each cupcake generously with the cream cheese frosting. Top with additional fresh blueberries for an extra touch.

Holiday-Friendly Variations

These Blueberry Cupcakes with Cream Cheese Frosting can be easily customized for different occasions:

Red, White, and Blue: Add strawberries for a patriotic theme.
Fall Flavor: Incorporate spices like cinnamon or nutmeg for a seasonal twist.
Chocolate Lovers: Add mini chocolate chips into the batter for a delightful contrast.
Lavender Infusion: Add a hint of culinary lavender to the frosting for a floral touch.

Testing Timeline

If you want to ensure perfect Blueberry Cupcakes with Cream Cheese Frosting, here’s a timeline for testing and tasting:

Day of Baking: Bake and frost the cupcakes. Enjoy them fresh!
Next Day: Taste for flavor and texture; they still remain delicious!
After 3 Days: Check for moisture; the cupcakes should still be soft.
After 5 Days: Best to consume or freeze at this point for optimal freshness.

Storing Tips & Timelines

To keep your Blueberry Cupcakes with Cream Cheese Frosting fresh, consider the following storage methods:

Store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. If you have leftover frosted cupcakes, keep them in the refrigerator for up to 5 days. You can also freeze unfrosted cupcakes for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe container.

Handy Q&A

Can I use frozen blueberries instead of fresh?

Yes! Just make sure to thaw and drain the frozen blueberries before adding them to the batter. This prevents excess moisture from affecting the cupcake texture.

How can I make the frosting less sweet?

If you prefer a less sweet frosting, reduce the amount of powdered sugar or add a pinch of salt to balance the sweetness.

Can I make mini cupcakes with this recipe?

Absolutely! Just adjust the baking time to about 12-15 minutes, and keep an eye on them to avoid overbaking.

What’s the best way to frost my cupcakes?

Using a piping bag fitted with a star tip can create beautiful swirls. You can also use a spatula for a rustic look.

That’s a Wrap

Now that you have all the tips and tricks for making these delicious Blueberry Cupcakes with Cream Cheese Frosting, it’s time to gather your ingredients and start baking! The combination of fresh blueberries and rich frosting makes for an irresistible treat that will leave everyone asking for seconds. Enjoy the process, and don’t forget to share your delightful creations with friends and family. Happy baking!