Blueberry Cupcakes with Blueberry Cream Cheese Frosting

Jump to Recipe

These blueberry cupcakes are studded with wild blueberries and topped with the prettiest naturally coloured/flavoured blueberry cream cheese frosting! The cupcake base is my tried and true vanilla cupcake recipe, with the addition of frozen wild blueberries stirred into the batter at the end. And that cream cheese frosting is just so finger-licking good! It has mashed juicy defrosted wild blueberries mixed into it to give it that beautiful pastel purple colour.

Why use frozen wild blueberries?

Wild blueberries are smaller and more flavourful than farmed blueberries. They pack a bigger punch which is exactly what I want in these cupcakes! So that they are accessible all year round, I always reach for frozen wild blueberries.

The reason why I prefer frozen wild blueberries in these blueberry cupcakes is because of the beautiful colour that they give off. Frozen wild blueberries release so much more pigment! I add frozen (not defrosted) blueberries into the batter so that they hold their shape as I mix them in. For the frosting, I like to take them out 10 minutes beforehand so that they defrost and release all that delicious blueberry juice. This is what will make your blueberry cream cheese frosting naturally purple. 

Can I use regular farmed blueberries?

Regular blueberries (fresh or frozen) will work in this blueberry cupcake recipe. Because they are larger - they don’t distribute as evenly throughout the cupcake batter. Also, you get much more blueberry flavour with wild blueberries. 

If using fresh blueberries for the frosting, be sure to smash them with a tablespoon of granulated sugar so that they release all their beautiful juice.

How do I make sure I get the fluffiest cupcakes?

• Have all ingredients at room temperature.
• Beat the butter and sugar really well. It needs to be light (almost white) and fluffy. If you rub it in between your fingers, you should feel very few sugar granules. If you’re unsure if it is fluffy enough, beat it for another few minutes.
• Add the eggs in one at a time, beating well each time. Then beat on high speed again to make the mixture even fluffier.
• Weigh the flour! Use a cheap kitchen scale. You would be surprised how inaccurate measuring cups are for measuring flour. If you can’t get a scale, spoon the flour into a measuring cup and level it off by scraping the flat edge of a knife over the top. Do not pack the flour into the cup.
• When adding the flour, be very careful not to over mix. Over mixing will develop too much gluten, preventing the cupcakes from rising in the oven properly, giving the blueberry cupcakes a very dense crumb. Mix just until the flour is incorporated. 
• Make sure that your oven temperature is accurate (check with an oven thermometer). Baking at a too low temperature can cause your cupcakes to be very pale and ooze out of the liners, whereas a too high temperature can dry out the blueberry cupcakes.

How to get that pipeable cream cheese frosting

There is nothing worse than a gloopy, liquidy cream cheese frosting. Cream cheese frosting has a tendency to be more watery. Here are some tips to get the perfect, pipeable texture:

The key to a good cream cheese frosting is to use a good quality full fat cream cheese. My favourite brand is Philadelphia cream cheese original bricks (not sponsored). That is my go to cream cheese for all things cheesecake or cream cheese related.

Avoid using a low fat cream cheese because that means that it has more water (and obviously, less fat). The fat is what gives the cream cheese frosting stiffness. 

Soften (but don’t melt) the butter and cream cheese before making the frosting. Leave them out at room temperature for an hour before starting. This will help the frosting aerate to a fluffy, stiff consistency.

Add 4 cups of icing sugar gradually, while blending. Taste and swoop your spoon around in the frosting to see if you need to add more icing sugar. Add more until you achieve desired thickness. 

Refrigerate the frosting for about20 minutes before piping. This will allow the fats to resolidify and help make the frosting thicker without needing to add too much frosting sugar. If it is still too gloopy, add a few more tablespoons of icing sugar and beat until smooth. 

Can I make the cupcakes and frosting in advance?

Definitely! Store unfrosted blueberry cupcakes in an airtight container in the fridge for up to 3 days or in the freezer for 1-2 months. 

The blueberry cream cheese frosting can be prepared the day before. Store in an airtight container overnight and beat it for a minute or two just before piping. It might develop a crust but that will reincorporate and dissolve back in after beating well. 

The frosted cupcakes are best eaten the day they are frosted but they will do very well refrigerated in an airtight container for up to three days. 

Why should I let refrigerated cupcakes sit at room temperature before eating?

It is best practice to let the frosted blueberry cupcakes sit at room temperature for 10-20 minutes before eating. That is because the refrigerated butter content in the cupcakes has time to soften at room temperature. The cupcake becomes soft again.

You gotta try out these recipes too!

• Strawberry white chocolate mousse cupcakes
• Blackberry salted caramel layer cake
• Easy Basque burnt cheesecake

Let's get baking!

Cupcakes

1. Preheat oven to 180°C (350°F). Prepare a 12 hole muffin tin by inserting cupcake liners.
2. In a separate cup, stir together the milk and apple cider vinegar to make a buttermilk. Set aside for at least 5 minutes.
3. In a separate bowl, sift together the flour, baking powder, and salt. Set aside.
4. In a large bowl with a handheld electric mixer or a stand mixer with a paddle attachment, beat the softened butter on high speed until it becomes creamy. Add sugar and beat until it becomes white and very fluffy - about 5 minutes.
5. Add the eggs into the butter mixture, beating in between each egg. Beat the mixture until it is very light and fluffy and the eggs are well combined.
6. Add the flour (set aside 1 tablespoon flour) and buttermilk to the egg mixture in three additions, alternating each addition. Have the mixer on the lowest setting and mix it in only until it comes together. Do not over mix.
7. In a separate bowl, coat the frozen wild blueberries with the set aside 1 tablespoon flour. Fold blueberries into the batter. This will prevent them from sinking to the bottom.
8. Using two spoons or a cookie scoop, portion the dough evenly into the prepared muffin tins. The muffin tins should be no more than ¾ of the way filled.
9. Bake for 22- 26 minutes, until a toothpick inserted into the middle comes out clean. Let cool in the pan for a few minutes then transfer to a wire rack to cool completely. Unfrosted cupcakes can be made a day or two in advance - store refrigerated in an airtight container or zippered bag.

• 

• 

• 

• 

• 

Frosting

1. In a large bowl with an electric handheld mixer or stand mixer, beat the butter until light and fluffy.
2. Add the cream cheese and beat for 10 seconds until fluffy.
3. Add the salt, vanilla extract, and mashed blueberries. Beat until incorporated.
4. Add the sifted powdered sugar, ½ cup at a time, until the frosting is thick and fluffy. I would start by adding 4 cups of icing and then seeing if it needs more. Remember that after chilling, the frosting will stiffen up even more.
5. Chill the blueberry cream cheese frosting in the refrigerator for at least 20 minutes before piping so it stiffens up more. If it is still too gloopy, add a few more tablespoons of icing sugar and beat until smooth. Frosting can be made a day or two ahead - store in fridge and beat until light and fluffy when ready to use.
6. Place frosting in a piping bag with a large open star tip (or a large freezer bag with the end cut off) and pipe a tower of frosting onto each cupcake.
7. Enjoy! Store the frosted cupcakes in the refrigerator, but let them sit at room temperature for 20 minutes before eating.

• 

• 

• 

• 

• 

---

Happy baking! xx

Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments!

Share your creation on Instagram and tag @flouringkitchen