For a richer flavor, use brown butter instead of regular butter in the cupcake batter. A squeeze of lemon juice in the blueberry puree will brighten the flavor. If the frosting is too thin, add more powdered sugar, 1/4 cup at a time, until desired consistency is reached. These cupcakes are best enjoyed within 2-3 days of baking. Store them in an airtight container in the refrigerator.
Blueberry Cupcakes with Blueberry Cream Cheese Frosting
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME2 hrs 10 mins
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SERVING12 People
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VIEWS14
Indulge in the sweet simplicity of summer with these luscious blueberry cupcakes, crowned with a tangy blueberry cream cheese frosting. A burst of fresh blueberry flavor in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate66 g
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Cholesterol82 mg
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Fiber1 g
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Protein4 g
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Saturated Fat12 g
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Sodium107 mg
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Sugar51 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. (5 minutes)
02
StepIn a medium saucepan, simmer the blueberries over medium heat, stirring occasionally, until most of the liquid has evaporated. This concentrates the blueberry flavor and prevents soggy cupcakes. (Approximately 30 minutes). Let the blueberry reduction cool slightly. (20-30 minutes)
03
StepPuree the cooled blueberry reduction in a blender or food processor until smooth. Set aside.
04
StepIn a medium bowl, whisk together the sifted flour, baking powder, and salt.
05
StepIn the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy.
06
StepBeat in the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
07
StepGradually add 6 tablespoons of the blueberry puree, milk, and vanilla extract to the batter. Mix until just combined.
08
StepSlowly add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing.
09
StepFill the prepared cupcake liners evenly with batter, about 2/3 full.
10
StepBake in the preheated oven until a toothpick inserted into the center comes out clean. (20-25 minutes).
11
StepLet the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
12
StepFor the frosting, in a clean bowl, beat together the softened butter and cream cheese until smooth and creamy.
13
StepAdd the vanilla extract and gradually beat in the powdered sugar until the frosting reaches your desired consistency.
14
StepMix in 1/4 cup of the blueberry puree, one tablespoon at a time, until the frosting is a light purple color and has a delightful blueberry flavor.
15
StepOnce the cupcakes are completely cool, frost them generously with the blueberry cream cheese frosting. Garnish with fresh blueberries, if desired.
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Clarabelle Osinskilabadie
Jun 29, 2025My frosting was a little runny, so I added more powdered sugar. Just taste as you go and adjust as needed.
Conner Maggio
Jun 15, 2025The blueberry reduction step is key! It really concentrates the flavor and makes all the difference.
Dandre Mueller
Jun 2, 2025These cupcakes were a hit at my daughter's birthday party! The blueberry flavor is so fresh and the frosting is amazing.
Ross Robel
May 29, 2025I followed the recipe exactly and the cupcakes turned out perfectly. They are so moist and delicious!