Blueberry Cream Cupcakes Recipe

Introduction

These Blueberry Cream Cupcakes are a delightful treat combining moist blueberry-studded cake with a luscious cream cheese and whipped cream frosting. Perfect for any occasion, they offer a fresh burst of flavor and a smooth, creamy topping.

Ingredients

• 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
• 1 cup (200g) granulated sugar
• 2 large egg whites*
• 1/4 cup (60g) sour cream or plain yogurt*
• 3/4 cup (180ml) whole milk*
• 2 teaspoons pure vanilla extract
• Seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
• 1 and 1/3 cups (about 186g) fresh blueberries
• 1 cup (240ml) heavy cream, cold
• 12 ounces (340g) full-fat brick cream cheese, softened to room temperature
• 1 and 1/3 cups (160g) confectioners’ sugar
• 1 teaspoon fresh lemon zest
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• Optional: fresh blueberries and mint, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since this recipe yields about 15 cupcakes, line a second muffin pan with 3 liners or plan to bake in batches.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a medium bowl, whisk the melted butter and sugar together until gritty. Add the egg whites, sour cream, milk, and vanilla extract; whisk until combined.
4. Step 4: Pour the wet ingredients into the dry ingredients. Whisk until the batter is creamy and mostly smooth; a few small lumps are okay. Gently fold in the blueberries with a spatula.
5. Step 5: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent spilling. You should have enough for 15 cupcakes.
6. Step 6: Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. Step 8: To make the frosting, whip the cold heavy cream in a large bowl using a mixer on medium-high speed until stiff peaks form (about 3–4 minutes). If over-whipped, add a little cold cream and fold gently to smooth it out. Transfer this whipped cream to a separate bowl.
9. Step 9: Using the same bowl, beat the softened cream cheese on medium-high speed until smooth. Add the confectioners’ sugar, lemon zest, lemon juice, and vanilla extract; beat until smooth, about 2 minutes.
10. Step 10: Fold the whipped cream gently into the cream cheese mixture just until combined. Avoid overmixing to keep the frosting light.
11. Step 11: Frost the cooled cupcakes using a piping bag or a spatula. Garnish with fresh blueberries and mint if desired.
12. Step 12: Serve immediately or refrigerate until ready to serve.

Tips & Variations

• Use frozen blueberries if fresh are unavailable, but do not thaw them before folding into the batter to prevent color bleed.
• For extra flavor, add a teaspoon of lemon extract to the batter.
• If you don’t have sour cream, plain yogurt is a suitable substitute with a similar texture and tang.
• To avoid over-whipping the cream, watch closely and stop as soon as stiff peaks form.
• Try substituting blueberries with raspberries or blackberries for a different berry twist.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. For transporting or storing decorated cupcakes, use a cupcake carrier to protect the frosting. For best texture, serve the cupcakes chilled or allow them to come to room temperature before eating. If refrigerated, you can let them sit at room temperature for 15–20 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, whole eggs can be used, but the texture and lightness of the cupcakes may differ slightly. Egg whites help keep the cupcakes lighter and less dense.

Can I make these cupcakes in advance?

Absolutely. You can bake the cupcakes a day ahead and store them un-frosted in an airtight container at room temperature. Make and apply the frosting the next day for the freshest results.

Blueberry Cream Cupcakes Recipe

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★★★★★

4.5 from 121 reviews

Delight in these Blueberry Cream Cupcakes, tender and moist with bursts of fresh blueberries baked into a light vanilla batter. Topped with a luscious cream cheese and whipped cream frosting flavored with lemon and vanilla, these cupcakes offer a perfect balance of sweet and tangy. Ideal for celebrations or a special treat, they are beautifully garnished with fresh blueberries and mint for an elegant finish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 15 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
• 1 cup (200g) granulated sugar
• 2 large egg whites
• 1/4 cup (60g) sour cream or plain yogurt
• 3/4 cup (180ml) whole milk
• 2 teaspoons pure vanilla extract
• Seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
• 1 and 1/3 cups (about 186g) fresh blueberries

Frosting

• 1 cup (240ml) heavy cream, cold
• 12 ounces (340g) full-fat brick cream cheese, softened to room temperature
• 1 and 1/3 cups (160g) confectioners’ sugar
• 1 teaspoon fresh lemon zest
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• Optional: fresh blueberries and mint, for garnish

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since the recipe yields about 15 cupcakes, prepare a second pan with 3 liners or plan to bake in batches.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
3. Combine Wet Ingredients: In a medium bowl, whisk the melted butter and granulated sugar together until the mixture is gritty. Then whisk in the egg whites, sour cream (or plain yogurt), milk, and vanilla extract along with the scraped vanilla bean seeds until fully combined.
4. Make the Batter: Pour the wet ingredients into the dry ingredients and whisk until the batter is creamy and mostly smooth with only a few small lumps remaining. Gently fold in the fresh blueberries using a spatula to avoid breaking them.
5. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. You should have enough to fill 15 liners.
6. Bake Cupcakes: Place the pans in the oven and bake for 20–22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
7. Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
8. Whip Heavy Cream: In a large bowl using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. If over-whipped, gently fold in a little more cold cream to smooth out.
9. Prepare Cream Cheese Mixture: In the same bowl, beat the softened cream cheese on medium-high speed until creamy and smooth. Scrape down bowl sides as needed. Add confectioners’ sugar, fresh lemon zest, lemon juice, and vanilla extract, and beat until smooth, approximately 2 minutes.
10. Combine Whipped Cream and Cream Cheese: Gently fold the whipped cream into the cream cheese mixture using a spatula just until combined. Avoid overmixing to keep the frosting light and airy.
11. Frost Cupcakes: Once the cupcakes are completely cooled, frost them using a piping bag fitted with your preferred tip (such as Ateco 808) or an icing spatula. Garnish with fresh blueberries and mint leaves if desired.
12. Serve or Store: Serve cupcakes immediately, or store covered in the refrigerator for up to 5 days. Use a cupcake carrier for transporting decorated cupcakes safely.

Notes

• Use fresh blueberries for best texture and flavor; frozen blueberries can be used but may alter batter consistency.
• Ensure cupcakes are fully cooled before frosting to prevent melting the frosting.
• If you over-whip the heavy cream, gently fold in a little cold cream to restore smoothness.
• For easier spreading, soften cream cheese to room temperature before mixing.
• These cupcakes keep well refrigerated but are best eaten within 5 days for freshness.
• Line muffin pans with good quality liners to prevent sticking and aid presentation.

Keywords: blueberry cupcakes, cream cheese frosting, vanilla blueberry cupcakes, lemon cream frosting, fresh blueberry dessert, homemade cupcakes