I make these Blueberry Cream Cupcakes when I want a soft, fruity dessert with a smooth and creamy finish. The tender vanilla cupcakes are filled with bursts of blueberries and topped with a luscious cream frosting that makes every bite light and satisfying.
Why You’ll Love This Recipe
I love how these cupcakes combine fresh blueberry flavor with a fluffy, moist crumb. The cream topping adds just the right amount of sweetness without being overpowering. I also enjoy how versatile they are, whether I serve them for birthdays, brunch gatherings, or a simple weekend treat. They always look beautiful and taste even better.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup whole milk
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1 cup fresh or frozen blueberries
For the cream frosting:
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1 cup heavy whipping cream
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1/2 cup powdered sugar
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1/2 teaspoon vanilla extract
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Optional: extra blueberries for garnish
Directions
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I preheat the oven to 350°F and line a muffin tin with cupcake liners.
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In a bowl, I whisk together flour, baking powder, and salt.
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In another bowl, I cream the butter and sugar until light and fluffy.
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I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
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I gradually add the dry ingredients, alternating with the milk, and mix until just combined.
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I gently fold in the blueberries, being careful not to overmix.
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I divide the batter evenly among the liners, filling each about two-thirds full.
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I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. I let the cupcakes cool completely.
For the frosting:
9. I beat the heavy whipping cream until soft peaks form.
10. I gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
11. I pipe or spread the whipped cream frosting onto the cooled cupcakes and garnish with extra blueberries if I like.
Servings and timing
This recipe makes about 12 cupcakes.
I usually spend about 20 minutes preparing the batter and frosting, and 20 minutes baking. Including cooling time, I have everything ready in about 1 hour.
Variations
I sometimes add lemon zest to the batter for a bright citrus twist. If I want a richer topping, I substitute the whipped cream with cream cheese frosting. I also enjoy filling the center of each cupcake with blueberry jam for an extra burst of flavor.
storage/reheating
I store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the whipped cream topping, I keep them chilled until serving.
If I make them ahead, I sometimes store the cupcakes and frosting separately and assemble just before serving for the freshest presentation.
FAQs
Can I use frozen blueberries?
Yes, I can use frozen blueberries. I add them directly to the batter without thawing to prevent excess moisture.
How do I keep the blueberries from sinking?
I lightly toss them in a small amount of flour before folding them into the batter.
Can I make these cupcakes ahead of time?
Yes, I often bake the cupcakes a day in advance and frost them the day I plan to serve them.
Can I use a different frosting?
Yes, I can use cream cheese frosting or buttercream if I prefer a sweeter topping.
How do I keep the whipped cream stable?
I make sure to beat it to stiff peaks and keep the cupcakes refrigerated until ready to serve.
Conclusion
I love how these Blueberry Cream Cupcakes bring together soft cake, juicy berries, and airy cream frosting in one delightful dessert. They’re fresh, flavorful, and perfect whenever I want a light yet satisfying sweet treat.
Print
Blueberry Cream Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and fluffy vanilla cupcakes filled with juicy blueberries and topped with light, airy whipped cream frosting for a fresh and satisfying dessert.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup fresh or frozen blueberries
- For the cream frosting:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: extra blueberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the wet ingredients, alternating with milk, mixing until just combined.
- Gently fold in blueberries without overmixing.
- Divide batter evenly among liners, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- For the frosting, beat heavy whipping cream until soft peaks form.
- Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
- Pipe or spread whipped cream onto cooled cupcakes and garnish with extra blueberries if desired.
Notes
- Toss blueberries lightly in flour to prevent sinking.
- Use frozen blueberries without thawing to avoid excess moisture.
- Add lemon zest to the batter for a citrus twist.
- Store cupcakes refrigerated due to whipped cream frosting.
- Assemble just before serving for the freshest presentation.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
