blueberry cupcake with whole blueberries and a bite taken out
Cupcakes

Blueberry Cupcakes with Blueberry Cream Cheese Frosting

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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. 

frosted blueberry cupcake

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.
bitten cupcake with blueberries and purple blueberry frosting

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. 

cutting into blueberry cupcake with a spoon

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.

frosted blueberry cupcake in baking tin

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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 tbsp 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 tbsp 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

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blueberry cupcake with whole blueberries and a bite taken out

Blueberry Cupcakes with Blueberry Cream Cheese Frosting

Mary
These blueberry cupcakes are studded with wild blueberries and topped with the prettiest naturally coloured/flavoured blueberry cream cheese frosting! The blueberry cream cheese frosting has mashed juicy defrosted wild blueberries mixed into it to give it that beautiful pastel purple colour.
Prep Time 20 mins
Cook Time 25 mins
Chill Time 20 mins
Total Time 45 mins
Course Baking, Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • electric hand mixer or stand mixer
  • cupcake liners
  • cupcake tin

Ingredients
  

Cupcakes

  • cup milk room temperature
  • ½ tbsp apple cider vinegar
  • 1 ¼ cup all purpose flour (150 g)
  • 1 ½ tsp baking powder
  • tsp sea salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 cup frozen wild blueberries *see notes
  • 1 tbsp all purpose flour

Blueberry Cream Cheese Frosting

  • ½ cup unsalted butter softened
  • 8 oz full fat cream cheese softened slightly (cut into pieces and leave at room temperature for 10 minutes)
  • tsp salt
  • ½ tsp pure vanilla extract
  • ¼ frozen wild blueberries thawed
  • 4-5 cups icing sugar sifted to remove lumps

Instructions
 

Cupcakes

  • Preheat oven to 180°C (350°F). Prepare a 12 hole muffin tin by inserting cupcake liners.
  • In a separate cup, stir together the milk and apple cider vinegar to make a buttermilk. Set aside for at least 5 minutes.
    ⅓ cup milk, ½ tbsp apple cider vinegar
  • In a separate bowl, sift together the flour, baking powder, and salt. Set aside.
    1 ¼ cup all purpose flour, 1 ½ tsp baking powder, ⅛ tsp sea salt
  • 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. Add vanilla.
    ½ cup unsalted butter, ¾ cup granulated sugar, 1 tsp pure vanilla extract
  • 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.
    2 large eggs
  • Add the flour (set aside 1 tbsp 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. Fold in the frozen blueberries.
  • In a separate bowl, mix the frozen wild blueberries with the set aside 1 tbsp flour. Fold the blueberries into the batter.
    1 cup frozen wild blueberries, 1 tbsp all purpose flour
  • 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.
  • 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.

Blueberry Cream Cheese Frosting

  • In a large bowl with an electric handheld mixer or stand mixer, beat the butter until light and fluffy.
    ½ cup unsalted butter
  • Add the cream cheese and beat for 10 seconds until fluffy.
    8 oz full fat cream cheese
  • Add the salt, vanilla extract, and mashed blueberries. Beat until incorporated.
    ⅛ tsp salt, ½ tsp pure vanilla extract, ¼ frozen wild blueberries
  • 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.
    4-5 cups icing sugar
  • Chill the blueberry cream cheese frosting in the refrigerator for at least 20 minutes before piping so it stiffens up more. Frosting can be made a day or two ahead – store in fridge and beat until light and fluffy when ready to use.
  • 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.
  • Enjoy! Store the frosted cupcakes in the refrigerator, but let them sit at room temperature for 20 minutes before eating.

Notes

Tips to get a fluffy cupcake
  • All ingredients at room temperature
  • Beat butter and sugar until very light and fluffy
  • Use a scale for measuring flour accurately (or use spoon method properly, see above recipe for more details)
  • Do not over mix when adding flour
  • Don’t overbake! Keep an eye on the cupcakes and poke with a toothpick or skewer. If it comes out clean then they are ready.
Tips to get a pipeable blueberry cream cheese frosting
  • Use full fat good quality cream cheese
  • Have butter at room temperature before starting
  • The cream cheese should only be slightly softened. I like to cut it into pieces and leave it at room temperature for 10 minutes to soften slightly
  • Beat until light and fluffy
  • Add as much icing sugar as you think you need and test consistency
  • Refrigerate frosting before piping
 
Keyword blueberries, cupcake

2 Comments

  • Elise Wickeler

    I made these blueberry cupcakes with my mom for mothers day. I have to say it was such a nice treat! We’ve baked a couple recipes from Flouring Kitchen together and our favourite part is how easy the steps are to follow and the tips and tricks to getting the recipes perfect.
    The only detour we took with these cupcakes were for the frosting, we used less icing because we love the extra taste of the cream cheese.
    We will definitely be making these again! We’ve printed out all the recipes we’ve tried so now we have a littel stash of our favourite deserts ready at our fingertips.

    THANK YOU MARY!!!

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