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blueberry cupcake with whole blueberries and a bite taken out

Blueberry Cupcakes with Blueberry Cream Cheese Frosting

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


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



  • 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



  • 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.


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