Blueberry Cupcakes with Cream Cheese Frosting

06.16.2014

Blueberry Cupcakes with Cream Cheese Frosting | Cooking Classy

Are you, like me, obsessed with blueberry muffins? Then you have to try these! These are utterly divine! Heaven in cupcake form. You will want to savor each and every bite.

I was asked to bring dessert to a family party, and probably eighty percent of the time my dessert of choice to bring is cupcakes. This time around though I decided to bring along a recipe I hadn’t made before. I’ve tried blueberry cupcakes in the past, but they’ve all left me disappointed. I wanted something that was fluffy and moist, and loaded with blueberries. I didn’t just want a blueberry muffin topped with frosting. So, I’ve created a recipe I feel fits into my requirements.

These are the blueberry cupcakes of my dreams! They have the texture of a cupcake instead of a muffin (thanks to the cake flour. Don’t use substitutes). I love that cake flour also allows for more moisture in a recipe. Another thing I did was to use two egg whites instead of another egg. I feel it makes the cupcakes lighter. Then to ensure the cupcakes were moist I added some sour cream, which also helps create a thicker batter than milk alone so the berries don’t just sink. I love the way the flavor of the buttermilk and sour cream compliment the blueberries in a muffin or cupcake recipe. They’re just meant to go together. Then of course to finish these cupcake, isn’t a rich, perfectly smooth, cream cheese frosting a must? If only I could eat them everyday. They are definitely a new favorite cupcake!

Enjoy!

Blueberry Cupcakes with Cream Cheese Frosting | Cooking Classy

Blueberry Cupcakes with Cream Cheese Frosting | Cooking ClassyBlueberry Cupcakes with Cream Cheese Frosting | Cooking Classy

Blueberry Cupcakes with Cream Cheese Frosting | Cooking Classy

Blueberry Cupcakes with Cream Cheese Frosting

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 2 hours

Yield: 12 cupcakes

Blueberry Cupcakes with Cream Cheese Frosting

Ingredients

  • 1 2/3 cup cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1/2 cup unsalted butter, softened*
  • 1 large egg
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1/4 cup buttermilk
  • 1/3 cup sour cream
  • 1 1/4 cups fresh blueberries, plus more for topping
  • Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened (I prefer 1/4 cup unsalted and 1/4 cup salted)
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar

Directions

  • Preheat oven to 350 degrees. Sift cake flour into a mixing bowl, add baking powder, baking soda and salt and whisk 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment (I recommend using a beater blade, otherwise stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip butter and granulated sugar until pale and fluffy. Mix in egg, then mix in egg whites one at a time. Blend in vanilla. In the liquid measuring cup used to measure buttermilk, whisk together sour cream with buttermilk until smooth. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Gently fold in blueberries.
  • Divide batter among 12 paper lined muffin cups, filling each about 3/4 full (about 1/3 cup batter in each). Bake in preheated oven 20 - 24 minutes until toothpick inserted into center comes out clean. Allow to cool in muffin tin several minutes, then transfer to a wire rack to cool completely. Once cool, pipe or spread cream cheese frosting over tops and garnish with blueberries.
  • For the Cream Cheese Frosting:
  • In the bowl of an electric stand mixer fitted with the paddle attachment (I recommend using a beater blade), whip cream cheese and butter until smooth and fluffy. Mix in vanilla, then stir in powdered sugar and continue to whip until smooth and fluffy (if it seems slightly runny, chill then stir before piping or spreading).
  • *Just thought I'd throw it out there, if you only have salted butter that will be fine for this recipe, simply reduce the salt to 1/4 tsp. Also, when softening your butter, you can either leave it out to nearly reach room temp, or you can heat it in the microwave, rotating it about every 4 seconds until soft (so it softens evenly). Just don't let it melt.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/06/blueberry-cupcakes-cream-cheese-frosting/

Cream Cheese Frosting | Cooking ClassyBlueberry Cupcakes with Cream Cheese Frosting | Cooking Classy

63 comments

  • Laura (Tutti Dolci): I love that these cupcakes are bursting with blueberries and that cream cheese frosting looks like heaven! June 16, 2014 at 1:48pm Reply

  • Kristine @ Kristine’s Kitchen: These look just lovely! The cake flour, sour cream, and buttermilk sound like they combine into a perfect cupcake. And that cream cheese frosting – pretty much anything is better with cream cheese frosting! I’ve been wanting to try your lemon blueberry cake, but now these cupcakes are competing for my blueberries! June 16, 2014 at 2:07pm Reply

    • Jaclyn: Decisions, decisions… :) I hope you get a chance to make them both! Thanks Kristine! June 19, 2014 at 11:50pm Reply

  • Claudia: Hi Jaclyn,
    your blog is fantastic!!! I love all your recipes.
    Just one question regarding the blueberry-cupcakes ingredients:
    Is it really 3/4 cup of baking powder?
    Thanks so much
    Best
    Claudia June 16, 2014 at 2:07pm Reply

    • Jaclyn: I am so glad you caught that so quickly! I fixed it and it is 3/4 teaspoon. I swear no matter how much I read over these recipes, I continue to miss things. :) Thanks so much Claudia! June 16, 2014 at 2:11pm Reply

  • Maggie: I just have to comment on your photographs of these muffins, just beautiful. Job well done! I could only imagine how yummy they taste! June 16, 2014 at 2:12pm Reply

    • Jaclyn: Thanks so much Maggie :)! June 16, 2014 at 10:10pm Reply

  • Averie @ Averie Cooks: Blueberry muffins in cupcake form and they look to die for amazing! That cream cheese frosting, with the berries, oh boy…I bet SO so so good! June 16, 2014 at 2:39pm Reply

  • Katrina @ Warm Vanilla Sugar: these are the perfect summer cupcake! Love! June 16, 2014 at 2:52pm Reply

  • Lisa Green: Oh my goodness, these look so good, I wish I could reach through the screen and grab one! LOL

    Love your blog! June 16, 2014 at 3:11pm Reply

    • Jaclyn: Thanks for letting me know you love my blog Lisa, so happy to hear that :)! June 16, 2014 at 10:09pm Reply

  • Shari Kelley: I really love blueberry muffins, too, Jaclyn. Actually blueberry anything. Your cupcakes look beautiful and delicious! Thanks so much for doing all the work of finding the perfect way to make them for us. Can’t wait to try them! June 16, 2014 at 3:26pm Reply

    • Jaclyn: I hope you love them Shari! Thanks for your comment! June 16, 2014 at 10:09pm Reply

  • Angelyn @ Everyday Desserts: I love everything about this recipe. Just pinned it and I’ll definitely be making these asap! Plus, your photos are so beautiful! June 16, 2014 at 3:46pm Reply

    • Jaclyn: Thanks so much Angelyn! June 16, 2014 at 10:07pm Reply

  • Angela: Jaclyn, you are seriously my go to when it comes to baking! Everything is so gorgeous! June 16, 2014 at 3:49pm Reply

  • Diane: OK Jaclyn– These look wonderful!

    What I am wondering is… when are you going to publish a cookbook?

    Seriously. I would buy one for sure! June 16, 2014 at 6:42pm Reply

    • Jaclyn: That is so nice of you to say Diane! Hopefully someday I will, when I can find time :). June 22, 2014 at 10:17pm Reply

  • Alyssa {Cake, Crust, and Sugar Dust}: If they are cupcakes, can I still eat them for breakfast like a muffin? ;) These look stunning Jaclyn! June 16, 2014 at 10:51pm Reply

    • Jaclyn: Thanks Alyssa! June 17, 2014 at 10:33am Reply

  • Chung-Ah | Damn Delicious: These are just gorgeous! It’s 1:30AM and I want a dozen of these stat! June 17, 2014 at 1:25am Reply

  • Chloe @ foodlikecake: Your pictures are gorgeous! June 17, 2014 at 3:23am Reply

    • Jaclyn: Thanks so much Chloe! June 22, 2014 at 10:13pm Reply

  • Cookbook Queen: Love all those pretty blueberries peeking through the wrapper. Stunning! June 17, 2014 at 5:27am Reply

    • Jaclyn: Thanks Kristan! July 1, 2014 at 11:46pm Reply

  • Joan: I need to make these. They look scrumptious! What decorating tip did you use on the frosting? It’s very pretty. June 17, 2014 at 9:03am Reply

    • Jaclyn: I used the Wilton 8B for these. I hope you make them and love them Joan! July 1, 2014 at 11:48pm Reply

  • Emi: omg I cant wait to try this at home :D Thanks so much for sharing this recipe.

    <3 Emi June 17, 2014 at 1:12pm Reply

  • Natasha of Natashaskitchen.com: These look so yummy! I think I could inhale three of those at once. Thanks so much for sharing! June 17, 2014 at 3:42pm Reply

  • Lindsay Ann @ Lindsay Ann Bakes: like if a muffin and a cupcake had babies!! That cream cheese icing with the berries must be amazing! I wonder if frozen berries wold work?! June 17, 2014 at 9:07pm Reply

  • Bri | Bites of Bri: Jaclyn, these cupcakes are so gorgeous! They’re almost too pretty to eat. Almost! Perfect timing since blueberries are in season here in MD. June 18, 2014 at 2:56am Reply

    • Jaclyn: Thanks Bri :)! June 22, 2014 at 10:01pm Reply

  • Karen @ Lushious Eats: Mmmmm blueberry anything and I’m good! These babies look amazing, they’re the cupcakes of my dreams too! :) June 18, 2014 at 8:25am Reply

  • Meriem @ Culinary Couture: I feel like cake flour is the answer to every awesome cupcake recipe lol these look awesome! June 18, 2014 at 10:09am Reply

  • Dylan: Hey there, we don’t have blueberries readily available where I’m from (the Philippines!), do you think I can use the canned blueberry pie filling instead if I drained out most of the syrup and patted them dry? Thanks! June 18, 2014 at 7:48pm Reply

    • Jaclyn: I’m not sure that would work because it would add a lot more sugar to the recipe so the cupcakes might not hold up. If you could find canned blueberries though that should work if you drained and patted them dry. Hope that helps! June 18, 2014 at 8:48pm Reply

  • Chung-Ah | Damn Delicious: Jaclyn, you have a true talent of making such gorgeous cupcakes! June 26, 2014 at 1:24am Reply

    • Jaclyn: Thanks so much Chung-Ah! June 26, 2014 at 9:57am Reply

  • Elizabeth Bennett: These were the best non-chocolate cupcakes I have ever made. I agree with you about blueberry muffins: I Love them! But when I want a cupcake, I want a cupcake, not a muffin. These were divinely soft and tender, yet they held up well when cooled, to icing them. I used some of the leftover lemon cream cheese buttercream from when I made your lemon blueberry cake (I made a double batch of it) and it tasted spectacular. Two amazing blueberry recipes in a row! Thanks! June 26, 2014 at 6:15pm Reply

    • Jaclyn: I’m so happy to hear you liked both recipes Elizabeth! Thanks so much for your feedback :)! June 26, 2014 at 6:54pm Reply

  • Dossy: I just made my first batch and promptly ate one with a cup of tea. They are absolutely perfect! I love the texture, and they are just sweet enough. The cream cheese frosting pipes really well for a beautiful presentation. Thanks so much for this keeper! July 21, 2014 at 11:11am Reply

    • Jaclyn: I’m so glad you think this recipes is a keeper Dossy! Thanks for your comment!! July 22, 2014 at 11:19pm Reply

  • Alycia: Just in time for this blueberry kick I’m in, cant wait to try these! August 10, 2014 at 1:01pm Reply

  • shirley smith: can I use flour in stead of cake flourof this recipe? January 1, 2015 at 4:51pm Reply

  • Cindy: Hi! Definitely excited to try out this new recipe! Just wondering though, would it be okay to use an electric hand mixer instead of an electric stand or would there be a great difference in texture or flavour? February 21, 2015 at 7:45pm Reply

    • Jaclyn: That should be just fine. Hope you love them! March 19, 2015 at 9:47pm Reply

  • Cindy: Would there be a big difference if I use a hand mixer instead of an electric stand one? March 1, 2015 at 10:09pm Reply

    • Jaclyn: That should be just fine. March 29, 2015 at 12:16am Reply

  • Annanya: Beautiful and looks soooooo…..delicious. I will bake this definitely just waiting for the right time to buy these blueberries, it is too expensive here in Thailand. April 9, 2015 at 2:24am Reply

  • Molly Taylor: <3 this blog but just wondering would it change the taste much if I used frozen berries? It's winter here and I really want to try these cupcakes now! June 5, 2015 at 1:18am Reply

    • Jaclyn: They should still work but I would add them in frozen so they don’t color the batter much. Hope you love them! June 5, 2015 at 4:10pm Reply

  • Diane: How does this cream cheese frosting hold up in hot weather? June 18, 2015 at 12:47pm Reply

    • Jaclyn: It will soften just like pretty much any cream cheese frosting so it’s best to keep them cool. I hope you try them and love them! June 20, 2015 at 10:23pm Reply

  • cindy: I just found your website when looking for blueberry cupcakes. I made them straight away & made the frosting, waiting to frost soon, but had to tell you…these are the best ever. I’ve usually been disappointed when blueberry cupcakes tasted like muffins. I printed out this recipe and will aways use it for any white based cupcake! FANTASTIC!!! White, fluffy, rose up beautifully and absolutely delicious! thank you June 28, 2015 at 4:51pm Reply

    • Jaclyn: Thanks so much for the great review Cindy! June 29, 2015 at 2:15pm Reply

  • kenn: Jaclyn,I was looking for blueberry cupcake recipe and this one delivers…everyone else was trying to pass off a muffin as a cupcake…not you…you rose to the challenge…these are very light and fluffy and have a great taste…thank you somuch for this recipe…I put these in red and white striped cupcake liners…and now I am ready for the fourth…yep they are so good I got to make another batch…I did make a little change in the frosting as I added a little lemon juice…also to keep the berries from sinking……toss the berries with just a dusting of flour and then fold them in…thanks again for your hard work June 28, 2015 at 10:00pm Reply

    • Jaclyn: I’m so glad you loved them Kenn! June 29, 2015 at 2:16pm Reply

  • Dana: I had high hopes based on the reviews but these were just no big deal. Mine looked similar to the picture but they tasted just average. I won’t make these again July 12, 2015 at 12:06pm Reply

  • Yazelle: It’s my first time baking and this recipe is perfect for blueberry cupcakes! The result was so moist and so good and it is not that sweet. I did some substitutions though. Instead of using sour cream, I used greek yogurt and just regular milk. I also mixed blueberries with the frosting and it really taste good with the cupcakes! I’ll try to do your other recipes 😊 August 15, 2015 at 1:39pm Reply

  • Thomas: I made these for my husband’s family brunch and they just couldn’t get enough of them! Looking forward to trying out more recipes! Thank you! September 23, 2015 at 8:18am Reply

  • clau: Could I use all porpuse flour? December 22, 2015 at 2:12pm Reply

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