Let’s be real, nothing beats a freshly baked cupcake, especially when it’s bursting with the sweet, tangy goodness of blueberries.
Whether you’re hosting a gathering, treating yourself to a sweet afternoon snack, or just looking for a fun, easy baking project, these Blueberry Cupcakes are here to bring a little joy into your kitchen.
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What I love about these cupcakes is how they’re simple yet special.They’re moist, fluffy, and seriously addictive.
And trust me, when you take that first bite and taste the fresh, juicy berries in every single mouthful, you’ll know exactly why they’re my go-to cupcake recipe.
Why You’ll Love These Blueberry Cupcakes
No Fuss, Just Deliciousness: The best part? They’re easy. If you’re looking for a stress-free bake that doesn’t sacrifice flavor, these cupcakes are for you. Minimal prep, maximum taste, because baking should feel fun, not fussy.
Perfect for Any Season or Celebration: Whether you’re celebrating a birthday, a holiday, or just treating yourself after a busy week, these cupcakes fit every occasion.
A Dessert You Can Feel Good About: Unlike store-bought cupcakes loaded with preservatives and artificial flavors, these are made from scratch with real, wholesome ingredients.
The Ingredients You’ll Need
- Cake Flour – Makes your cupcakes soft and tender with a light, airy texture.
- Baking Powder – Helps your cupcakes rise and stay fluffy. Essential for that perfect lift!
- Kosher Salt – Balances the sweetness and enhances all the flavors. Just a pinch goes a long way!
- Granulated Sugar – Sweetens your cupcakes and helps them get that lovely golden color.
- Light Brown Sugar – Adds a warm, rich flavor and helps keep your cupcakes nice and moist.
- Unsalted Butter – Rich, buttery goodness that adds flavor and moisture to your cupcakes.
- Oil – Keeps your cupcakes tender and moist, making them extra soft.
- Egg – Provides structure, binding everything together, and gives a golden color.
- Egg White – Adds extra fluff and lightness to your cupcakes. We want them airy!
- Vanilla Extract – That sweet, warm flavor that makes your cupcakes taste like they’re made with love.
- Buttermilk – Creates a tender, melt-in-your-mouth crumb, with a whisper of tanginess that gracefully balances the sweetness.
- Fresh Blueberries – The star of the show!
- Plain Cream Cheese – Gives your frosting that tangy kick and smooth, rich texture.
- Powdered Sugar – Sweetens up your frosting and makes it light and fluffy
- Freeze-Dried Blueberries – Boosts the blueberry flavor in your frosting without adding extra moisture.
Note: This is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to my recipe card!
How To Make These Blueberry Cupcakes
Get the Oven Going and Line Things Up
First things first, preheat the oven to 350°F to ensure it’s ready when you are. It’s a little signal to your kitchen: something delicious is about to happen.
Line a 12-cup cupcake pan with paper liners, trust me, future-you will thank you when cleanup time rolls around.
Wake Up the Blueberries
Scoop about ⅓ cup of blueberries into a small bowl. Gently press them with a fork, not to mash them into mush, just enough to wake them up and release some juicy goodness.
Add the buttermilk in a steady stream, followed by a swirl of vanilla to round out the mixture.
Whip Up the Creamy Base
Cream the butter, oil, granulated sugar, and brown sugar in a large bowl until smooth, pale, and airy, creating a soft, buttery cloud. This step sets the stage for a cupcake that’s light and tender inside.
Let it rest for a minute or two, and be sure to scrape down the sides of the bowl to catch every bit.
Add the Eggs Like a Pro
Crack in the egg and mix until it’s just blended. Next, fold in the egg white, adding an extra touch of airy lightness.
Beat everything together until it looks creamy and smooth, like you could almost spread it on toast (but don’t, we’re not that wild).
Time for the Blueberry Love
Now, with the mixer on low, slowly pour in the blueberry-buttermilk mixture you made earlier.
Your batter might look a little swirly at first, just keep mixing until it smooths out into this dreamy, berry-kissed batter.
Mix the Dry Team
In a separate bowl, whisk together the cake flour, baking powder, and salt until they are light and evenly blended.
Slowly incorporate this into your wet mixture. Keep the mixer on low or fold it in by hand. Stop as soon as the last bit of flour disappears.
Gently Fold in the Rest of the Berries
Lightly flour the remaining ⅓ cup of blueberries to ensure they stay evenly distributed throughout the batter.
Fold them in gently, no stirring frenzy here. You want bursts of blueberry in every bite, not berry soup.
Fill Them Up and Bake
Delicately fill the cupcake liners with batter, aiming for about three-quarters of the way up.
Slide the tray into the oven and bake for 20–22 minutes, until the tops are golden brown and a toothpick inserted comes out free of crumbs.
Don’t be surprised if your kitchen starts smelling like blueberry daydreams.
Cool Down Before the Fun Part
Cool the cupcakes in the pan for 10 minutes, then carefully transfer them to a wire rack to cool fully.
They’ve worked hard in the oven, they need a breather before getting dressed up with frosting.
Prep the Blueberries
Crush the freeze-dried blueberries until they form a smooth, fine powder. A food processor works great, but honestly, a zip-top bag and a rolling pin do the trick too (and it’s kind of satisfying).
Whip the Creamy Base
Combine the softened butter and cream cheese in a bowl, beating until they achieve a silky, smooth texture.
This is your creamy foundation, get it nice and unified before moving on.
Add the Sweet and the Flavor
Incorporate the powdered sugar, a splash of vanilla, and a pinch of salt for added depth and richness. Start your mixer on low (unless you love a sugar storm in your kitchen), then increase the speed and beat everything for about 2-3 minutes. You’re looking for a light, fluffy texture that holds its shape but still feels dreamy.
Bring on the Blueberry Magic
Now it’s time for the star ingredient. Add the crushed freeze-dried blueberries you made earlier into the frosting and beat it again for another couple of minutes.
Watch it turn this gorgeous purple color and fluff up into a tangy-sweet swirl of perfection. It’s like a berry cloud.
Frost Your Cupcakes
Once your cupcakes are cool, pile that frosting on top. Pipe it on with a bag or spread it gently with a butter knife, do what feels right in the moment. Either way, it’s going to taste amazing.
Loved this? There’s so much more to explore! Follow me on Pinterest for tasty recipes and baking inspiration and be sure to pin this one for later!
3 Mistakes to Avoid
1- Overmixing the Batter
It’s tempting to keep mixing, but stop as soon as everything is combined. Overmixing can lead to dense cupcakes that aren’t as fluffy. A few folds are all it takes to get a light, airy texture!
2- Not Letting the Cupcakes Cool Completely
Patience is key! Frosting warm cupcakes is a no-go , it’ll melt the frosting and make a gooey mess. Let them cool completely before you get to the fun frosting part. Your cupcakes will thank you.
3- Leaving the Cupcakes in the Pan Too Long
After baking, resist the urge to leave your cupcakes sitting in the pan for too long. It’s tempting, but if you leave them too long, they can get soggy. Once 10 minutes have passed, place them on a wire rack to cool completely and maintain their perfect texture.
How to Store Your Blueberry Cupcakes
Storing Cupcakes With Frosting:
Room Temperature: If the cupcakes are frosted and you’re planning to eat them within a couple of days, store them in an airtight container at room temperature for up to 2-3 days. The frosting will stay nice and fresh.
To extend their shelf life for up to 5 days, refrigerate them in an airtight container. Let them sit out for about 15 minutes before eating to bring back their soft texture.
Storing Cupcakes Without Frosting:
For later frosting or if you have extras, keep the unfrosted cupcakes in an airtight container at room temperature for two days. For longer preservation, store in the fridge for up to 5 days or freeze for up to 3 months.
Storing Leftover Frosting:
Place any remaining frosting in an airtight container and store it in the fridge for freshness. When you’re ready to use it, just re-whip it to bring back its light, fluffy texture.
More Blueberry Recipes to Try
- Lemon Blueberry Cookies
- Blueberry Pancakes
- Lemon Blueberry Pound Cake
- Cottage Cheese Blueberry Muffins
Did you try making this recipe? It will make me so HAPPY if you rate it⭐ and share your thoughts in the comments section below!
Perfect Blueberry Cupcakes: So Soft, So Easy
Let’s be real, nothing beats a freshly baked cupcake, especially when it’s bursting with the sweet, tangy goodness of blueberries.
Ingredients
The Cupcakes
- 1¼ cups cake flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 6 tablespoons unsalted butter, softened
- 2 tablespoons oil
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1½ teaspoons vanilla extract
- ⅓ cup buttermilk
- ⅔ cup fresh blueberries, divided
The Frosting
- ½ cup unsalted butter, softened
- 4 oz plain cream cheese, softened
- 2½ cups powdered sugar
- ½ cup freeze-dried blueberries
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
Instructions
- Set your oven to 350°F and place paper liners in a 12-cup pan to simplify cleanup later.
- Using a fork, softly press ⅓ cup of blueberries in a small bowl to release a bit of juice, don’t mash them.
- Add the buttermilk and vanilla, then set the mixture aside to let the flavors meld.
- Beat the butter, oil, granulated sugar, and brown sugar in a large bowl until smooth, pale, and airy.
- Scrape the bowl's edges with a spatula, then mix for another 1 to 2 minutes until fully combined.
- Beat in the egg until well blended, followed by the egg white, mixing until the batter turns silky and smooth.
- Slowly pour the blueberry-buttermilk mixture into the batter while mixing on low speed. Continue mixing until the batter is smooth.
- Mix the cake flour, baking powder, and salt in another bowl, whisking until evenly incorporated.
- Add this to the wet ingredients and mix on low or gently fold it in by hand until just combined.
- Gently mix the remaining ⅓ cup of blueberries with a bit of flour, then fold them into the batter with care. This simple step prevents the berries from dropping to the base during baking.
- Fill each cupcake liner with batter, aiming to fill them around three-quarters full.
- Bake for 20 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean and dry.
- Cool the cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool entirely.
- For the frosting, turn freeze-dried blueberries into a fine powder with a food processor.
- In a mixing bowl, combine the softened butter and cream cheese by beating them until smooth and evenly incorporated.
- Stir in the powdered sugar, vanilla, and a pinch of salt, then mix on low until everything is combined.
- Turn up the speed and continue mixing for 2 to 3 minutes, until the mixture is airy and light.
- Add the blueberry powder to the frosting and beat for another 2 minutes until it’s well combined and fluffy, turning a beautiful purple color.
- Once the cupcakes are completely cool, spread the frosting on top, either with a butter knife or piping bag, and enjoy!
Notes
- For fluffier cupcakes, room-temperature ingredients are key, especially the butter, eggs, and buttermilk.
- For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
- Avoid opening the oven door too much while the cupcakes are baking. Letting the heat escape can cause the cupcakes to sink or bake unevenly.
Nutrition Information:
Serving Size: 1 cupcakeAmount Per Serving: Calories: 305Saturated Fat: 6gCholesterol: 60mgCarbohydrates: 45gFiber: 1gSugar: 29gProtein: 3g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
