Blueberry Cupcakes with Cream Cheese Frosting


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.

Blueberry Cupcakes with Cream Cheese Frosting | Cooking Classy

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!



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

5 from 2 votes

Yield: 12 cupcakes

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. For the Cream Cheese Frosting:
  5. 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).
  6. *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.
  7. Recipe Source: Cooking Classy

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


  • 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

  • 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

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

  • 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

  • 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
    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

  • 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

  • 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

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