Blueberry Cupcakes
These blueberry cupcakes are packed with blueberries. The cupcakes are made with fluffy vanilla cake studded with fresh blueberries and frosted in smooth blueberry buttercream frosting. This blueberry cupcake recipe makes for a berrylicious spring or summer dessert!
Ingredients for Blueberry Cupcakes
Vanilla Blueberry Cupcakes
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Egg – Large egg, room temperature.
- Sour cream – Room temperature.
- Vanilla extract – Pure vanilla extract adds amazing vanilla flavor to the batter.
- Milk – Room temperature whole or 2% milk.
- Blueberries – Fresh blueberries. Small blueberries are best. If they are large, cut the blueberries in half.
Blueberry Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar or icing sugar.
- Blueberry reduction – Blueberry reduction is a concentrated blueberry sauce that adds fresh blueberry flavor to the buttercream. Check out this blog post on how to make it!
- Vanilla extract – Pure vanilla extract enhances the flavor of the frosting.
- Salt – A pinch of salt provides some contrast to the sweetness of the frosting.
- Heavy cream – Heavy cream helps the buttercream become smooth and creamy.
Tools & Supplies for Making Blueberry Cupcakes
How to Make the Blueberry Cupcakes
- Prep and preheat: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners.
- Make the cupcake batter: Whisk the all-purpose flour, baking powder, and salt in a small bowl. Set aside. Cream the granulated sugar, unsalted butter, and vegetable oil until light and creamy. Add the egg, sour cream, and vanilla extract and mix until smooth. Add in half of the dry ingredients, the milk, and the other half of the dry ingredients, mixing in between each addition until the batter is smooth. Fold in the blueberries.
- Bake the cupcakes: Portion the cupcake batter into the cupcake liners about 3/4 full. Bake the cupcakes for approximately 20 minutes until the tops of the cupcakes spring back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
- Make the blueberry buttercream frosting: Cream the unsalted butter until light, pale, and fluffy. Add in the powdered sugar and mix on low until well combined. Add in the blueberry reduction, vanilla extract, and salt and mix on low speed until smooth. Drizzle in the heavy cream. Turn the mixer to medium speed and whip the buttercream for 3 to 5 minutes until it is smooth and creamy.
- Assemble the cupcakes: Fill a piping bag fitted with an Ateco 857 piping tip with the blueberry buttercream. Pipe a swirl of the frosting onto the cooled cupcakes. Decorate the cupcakes with fresh blueberries.
Recipe Tips
- Check out my baking tips posts on 10 Tips for Baking Perfect Cupcakes and Best Cupcake Baking and Decorating Supplies to make the most out of this recipe.
- Use a large cookie scoop to portion out the cupcake batter for uniform cupcakes. For this recipe, I used one heaping scoopful of batter.
- Learn how to make the blueberry reduction for the blueberry buttercream frosting in this baking tutorial post!
- Small blueberries work best in the cupcakes. If the berries are too large, cut them in half before folding them into the batter.
Frequently Asked Questions
How should I store the cupcakes?
- Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for about 3 to 4 days. Serve at room temperature for the best taste and texture.
How do I make the blueberry reduction for the blueberry buttercream?
- Check out this baking tutorial post to learn how to make the blueberry reduction for the frosting.
Can I use a different type of frosting?
- Absolutely! Cream cheese frosting, vanilla buttercream, or lemon cream cheese frosting would taste amazing on these cupcakes.
Cupcake Recipes You Will Love
- Lemon blueberry cupcakes
- Lemon raspberry cupcakes
- Coconut cupcakes
- Cranberry orange cupcakes
- Cherry lime cupcakes
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Blueberry Cupcakes
Yield: 12 cupcakes
These blueberry cupcakes are packed with blueberries. The cupcakes are made with fluffy vanilla cake studded with fresh blueberries and frosted in smooth blueberry buttercream frosting. This blueberry cupcake recipe makes for a berrylicious spring or summer dessert!
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
Vanilla Blueberry Cupcakes
- 1¼ cups (156 g) all-purpose flour
- 1½ tsp (1 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter room temperature
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg room temperature
- 2 tbsp (24 g) sour cream room temperature
- 2 tsp (2 tsp) vanilla extract
- ½ cup (120 ml) milk room temperature
- ¾ cup (111 g) fresh blueberries small blueberries work best
Blueberry Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2½ cups (300 g) powdered sugar
- ¼ cup (37 g) blueberry reduction learn how to make blueberry reduction
- 1 tsp (1 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
- 1 tbsp (15 ml) heavy cream
Additional Ingredients
- 36 (36) fresh blueberries for decorating
Instructions
Vanilla Blueberry Cupcakes
- Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners.
- In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg, sour cream, and vanilla extract and mix until smooth.
- Add in half of the flour mixture and mix until mostly combined. Then, pour in the milk and mix. Add the remaining half of the flour mixture and mix until combined and smooth. Fold in the blueberries.
- Portion the cupcake batter into the cupcake liners about 3/4 full. Bake the cupcakes for approximately 20 minutes until the tops of the cupcakes spring back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Blueberry Buttercream Frosting
- Be sure to make the blueberry reduction before you start making the blueberry buttercream frosting. Check out this tutorial on how to make blueberry reduction.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for about 5 minutes until light, pale, and fluffy.
- Add in the powdered sugar and mix on low speed until well combined. Add in the room temperature blueberry reduction, vanilla extract, and salt and mix on low speed until smooth. Drizzle in the heavy cream.
- Turn the mixer to medium speed and whip the buttercream for 3 to 5 minutes until it is smooth and creamy.
Assembling the Cupcakes
- Fill a piping bag fitted with an Ateco 857 piping tip with the blueberry buttercream frosting. Pipe a swirl of the frosting onto the cooled cupcakes. Decorate the cupcakes with fresh blueberries.
Notes
Store the blueberry cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for about 3 to 4 days. Serve at room temperature for the best taste and texture.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made This Recipe?
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
This recipe looks delicious and the cake baked well, but the blueberry buttercream was problematic. I used frozen blueberries and followed the recipe to a t, making it twice. The frosting curdled twice- was perfect before adding the reduction, then curdled even though the reduction was completely cool. I think modifying the recipe to use freeze dried blueberries might help the tendency to curdle due to the high liquid content (or maybe acidity) of the berries! Alternatively, reducing the amount of blueberry reduction used may also help.
Hi Evie! Thanks for trying the recipe! It sounds like you were actually on the right track! The frosting will appear to curdle at first, but you just need to keep whipping it. Essentially we are incorporating something water-based into something fat-based, so it is going to take a lot of whipping. If you would have kept whipping for a few more minutes, it should come together nicely for you. Freeze dried blueberries is another great way to add blueberry flavor to frosting!
I love it
So glad to hear!! 🙂