These blueberry cupcakes are light, buttery, and super soft. Made from scratch with fresh blueberries, buttermilk, and topped off with a homemade cream cheese frosting. This easy recipe will be your new favorite cupcake recipe!
Everyone loves a good cupcake recipe and this one is as good as it gets. If you’re a blueberry and cupcake lover then you will love these. You can top these off with buttercream, cream cheese frosting, or enjoy them plain without frosting. That’s how good this cupcake base is. If a cupcake doesn’t really need frosting then you know it’s good.
If you’ve been following my blog for a while then you know I’m a huge cupcake fan. In fact, banana cupcakes were one of my first cupcakes recipes I ever published.
Why These Blueberry Cupcakes Are So Good
- Super moist and rich.
- Tons of flavor from the fresh blueberries and cream cheese frosting.
- Blueberries are high in nutrients.
- It can be enjoyed at room temperature with cream cheese frosting or warm without frosting.
How To Make Blueberry Cupcakes
Making cupcakes from scratch with fresh fruit has never been easier, here’s all you have to do:
Preheat oven to 350 degrees F and line a muffin tin with cupcake liners.
In a large bowl mix the sugar and softened unsalted butter until nice and creamy. Add the eggs, vanilla extract, sour cream, and buttermilk. Mix until well incorporated.
Add the all-purpose flour, baking soda, baking powder, salt and mix until well incorporated but do not overmix. The batter will be on the thicker side but that’s ok. Fold in the fresh blueberries.
Pour the cupcake batter into each cupcake liner. This recipe makes about 12 cupcakes.
Bake for 17 minutes. Let the cupcakes cool completely before frosting.
While the cupcakes cool, prepare the cream cheese frosting.
Mix the softened unsalted butter and cold cream cheese for 2-3 minutes. Add the powdered sugar and vanilla extract and mix for 3-4 minutes or until fluffy.
Make sure the oven is preheated before baking the cupcakes.
Do not overmix the batter or overbake the cupcakes. Overbaking the cupcakes will cause them to dry out.
Include any other berries you may have on hand.
A pinch of lemon zest will turn these into lemon blueberry cupcakes and will be just as good.
Make sure the butter is completely softened and the eggs are at room temperature.
Toss the blueberries with a teaspoon of flour so they don’t sink to the bottom.
More Cupcake Recipes
- 1 3/4 cups all-purpose flour
- 1 cup blueberries fresh
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup unsalted butter softened
- 2 eggs room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese full fat
- 1/2 cup unsalted softened butter 1 stick
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F.
- Line a muffin tin with cupcake liners and set aside.
- Mix the unsalted butter and sugar until creamy. Add the eggs, sour cream, and buttermilk and mix until well incorporated.
- Add the all-purpose flour, salt, baking soda, and salt. Mix until well combined but do not over mix.
- Fold in the fresh blueberries. Fill each cupcake liner about 3/4's of the way full.
- Bake the cupcakes for 17 minutes or until fully cooked through.
- Let the cupcakes cool completely before frosting. To make the frosting, mix the unsalted butter and cream cheese for 2-3 minutes. Add the vanilla extract and powdered sugar. Mix for 3-4 minutes or until fluffy.