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cupcake with a bite taken out of it on a plate with blueberries scattered in front and a plate with more cupcakes behind

Blueberry Cupcakes

Blueberry cupcakes are a simple dessert that tastes like summer. Soft, moist, and finished with creamy cream cheese frosting, they're the perfect treat for any occasion.

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 1 hour
Servings 16
Author Kelsie

Ingredients

Cupcakes

  • 1 3/4 cups all-purpose flour divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup unsalted butter at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Finely grated zest of 1 lemon
  • 3/4 cup buttermilk*
  • 1 1/2 cups frozen blueberries

Frosting

  • 1/2 cup unsalted butter at room temperature
  • 8 ounces cream cheese at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 3 1/2 to 4 cups powdered sugar

Instructions

Cupcakes

  1. Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with cupcake liners and set pan aside.
  2. Reserve 2 tablespoons of flour in a small bowl. Whisk the remaining flour together with the baking powder and salt in a second bowl; these are your dry ingredients. Set aside.
  3. Combine the sugar, oil, and butter in a large mixing bowl. Beat with an electric mixer on medium speed until light, several minutes.
  4. Beat in the eggs, vanilla, and lemon zest to combine.
  5. Turn mixer to low and beat in half of the dry ingredients followed by half of the buttermilk, mixing until just combined. Beat in the remaining dry ingredients, then the remaining buttermilk.
  6. Stir the frozen blueberries in the 2 tablespoons of flour you reserved earlier, mixing until the berries are evenly coated. (The flour helps them from sinking to the bottom of the cupcakes.) Gently fold the berries into the cupcake batter.
  7. Divide the batter between the prepared muffin cups, filling each about 1/2 full.
  8. Bake 18 to 24 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
  9. Cool cupcakes in pan for 10 minutes then transfer to a wire rack to cool completely before frosting them.

Frosting

  1. Once your cupcakes have cooled, make the frosting.
  2. Beat the butter and cream cheese in a large mixing bowl until smooth and creamy. Add the vanilla and salt and beat to combine.
  3. Turn mixer to low and gradually beat in 3 1/2 cups of powdered sugar. Turn mixer to medium and beat until very creamy.
  4. If your frosting is too thin you can add more powdered sugar. (If it’s too thick you can thin it out with a little milk or cream—start with just a teaspoon at a time.)
  5. Pipe or spread the frosting onto the cooled cupcakes and serve.

Recipe Notes

  • Uneaten cupcakes can be stored in the fridge, covered, for 2 or 3 days. They can also be frozen, tightly wrapped, for up to 2 months.
  • *To substitute for buttermilk you can use 3/4 cup whole milk mixed with 2 teaspoons fresh lemon juice or white vinegar; let the mixture sit for 5 minutes in a glass measuring cup and it’s ready to use. Be sure to zest your lemon before juicing it!
  • If you like a lot of lemon flavor in your blueberry baked goods, feel free to add more lemon zest than what is called for.
  • Don’t thaw the blueberries before adding to the batter.
  • If your powdered sugar is really lumpy, sift it before making your frosting.