Delicious Blueberry Cupcakes Recipe

When it comes to cupcakes, traditional flavors like chocolate, vanilla, and funfetti often take the spotlight. However, unconventional flavors can offer delightful surprises, and blueberry cupcakes are no exception. If you’re seeking a twist on classic desserts to impress your family and friends, this blueberry cupcake recipe is sure to steal the show at your next gathering!

Why You’ll Love These Tender Blueberry Cupcakes

These blueberry cupcakes are a delightful combination of a buttery, tender vanilla base infused with juicy, fresh blueberries, all crowned with a rich cream cheese frosting. The decadent frosting combined with the fresh berry flavor transports you to blueberry cheesecake heaven—perfect for those who share a love for cheesecake!

This recipe produces 24 scrumptious cupcakes, making them ideal for parties or for freezing to enjoy later. Who wouldn’t want a delicious cupcake waiting in the freezer for a late-night treat?

How to Make My Blueberry Cupcakes

Ingredients You’ll Need

For the cupcakes:

• 1 3/4 cups cake flour
• 1 1/4 cups all-purpose flour
• 2 cups granulated sugar
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 1 cup room-temperature unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons pure vanilla extract
• 1 1/2 cups fresh blueberries plus 2 tablespoons flour

For the cream cheese frosting:

• 8 ounces room-temperature cream cheese
• 4 tablespoons room-temperature unsalted butter
• 1 pound confectioners’ sugar (sifted)
• 2 teaspoons vanilla extract

Making These Cupcakes

Start by preheating your oven to 325°F. Line 24 standard cupcake wells with liners or spray with nonstick spray.

In the bowl of a stand mixer with the paddle attachment, combine the cake flour, all-purpose flour, sugar, baking powder, and salt. Mix on low speed until combined before incorporating the butter. Mix until the butter is just coated with the flour.

Whisk together the eggs, milk, and vanilla in a separate bowl. With the mixer running on medium speed, gradually add the wet ingredients in three parts, scraping down the bowl after each addition. Be careful not to overmix.

Gently toss the blueberries with the reserved flour and fold into the batter. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-22 minutes until a toothpick inserted into the center comes out clean. Allow them to cool completely before frosting.

Other Frosting Options

While cream cheese frosting complements these blueberry cupcakes perfectly, feel free to experiment with other flavors like buttercream or whipped cream for a different twist!

Storage and Freezing Tips

Unfrosted blueberry cupcakes can be stored in an airtight container at room temperature for up to a day prior to frosting. Once frostings are added, store in the refrigerator for up to three days.

Freezing Tips

You can freeze unfrosted cupcakes separately from the cream cheese frosting. Wrap the cupcakes in plastic wrap and place in a freezer bag for up to two months. For frosted cupcakes, freeze on a sheet pan until the frosting is firm, then wrap and store for up to a month.