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Homemade Blueberry Cupcakes with Cream Cheese Frosting photo

Blueberry Cupcakes with Cream Cheese Frosting

These Blueberry Cupcakes with Cream Cheese Frosting are a delicious treat! Bursting with fresh blueberries and topped with rich frosting, they're perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 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
For the Cream Cheese Frosting:
  • 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

Equipment

  • Muffin tin
  • Cupcake Liners
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cooling rack
  • Decorating spatula or piping bag

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
  2. Step 2: In a medium bowl, whisk together the cupcake flour, baking powder, baking soda, and salt. Set aside.
  3. Step 3: In a large mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  4. Step 4: Add the large egg, egg whites, and vanilla extract to the mixture. Beat well until fully incorporated.
  5. Step 5: In a separate bowl, combine the buttermilk and sour cream. Gradually add to the butter-sugar mixture, mixing until smooth.
  6. Step 6: Gradually add the dry ingredients to the wet mixture and mix until just combined, being careful not to overmix.
  7. Step 7: Gently fold in the fresh blueberries with a spatula.
  8. Step 8: Fill each cupcake liner about two-thirds full with batter.
  9. Step 9: Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool in the pan for a few minutes before transferring to a cooling rack.
  10. Step 10: For the frosting, beat softened cream cheese and butter until creamy, then add vanilla extract and mix in powdered sugar until smooth.
  11. Step 11: Once cooled, frost the cupcakes generously with cream cheese frosting and top with additional fresh blueberries.

Notes

  • For a lighter frosting, reduce the powdered sugar or add a pinch of salt.
  • Feel free to customize with your favorite add-ins like chocolate chips.
  • Store unfrosted cupcakes at room temperature for up to 2 days.