Blueberry Cupcakes are a celebration of seasonal freshness, wrapping the sweet, juicy burst of blueberries in a tender, cloud-like crumb. Perfect for spring and summer gatherings, afternoon teas, or as the centerpiece of a vibrant dessert spread, these cupcakes are equal parts elegant and comforting. Topped with a silky blueberry buttercream, each bite offers a colorful burst of berry flavor and a pop of citrus brightness, making them a standout addition to any table.
Ingredient Breakdown
Every layer of these cupcakes is crafted to balance flavor and texture in the most delightful way.
Fresh or frozen blueberries are the soul of the cupcakes, offering pockets of juicy sweetness. Cooked down into a purée, they concentrate the berry flavor, weaving it seamlessly into the batter for a rich, natural taste.
Cake flour ensures a delicate, light crumb. Its fine texture keeps the cupcakes soft and tender without feeling heavy, allowing the blueberries to shine through in each bite.
Sugar, eggs, and oil form the moist foundation of the cake. The sugar provides sweetness and structure, the eggs contribute richness and stability, and the neutral oil delivers a soft, melt-in-your-mouth texture.
Blueberry powder made from freshly ground freeze-dried berries intensifies the fruit flavor and infuses the buttercream with a vibrant purple hue, making each cupcake visually stunning.
Buttermilk or kefir adds a subtle tang, balancing the sweetness and enhancing the tenderness of the crumb.
Blueberry Buttercream crowns the cupcakes with a luxurious, creamy swirl. The combination of butter, cream cheese, and blueberry powder creates a frosting that’s not only silky and pipeable but packed with bright berry flavor.
Optional lemon zest can be rubbed into the sugar to release aromatic oils, offering a gentle citrus lift that enhances the natural fruitiness of the blueberries.
For a creative twist, swap out buttermilk for yogurt or use a different berry powder for a change in color and flavor. Those looking for a lighter option can use reduced-fat cream cheese in the frosting without compromising the texture.
Step-by-Step Preparation Guide
Start by creating the blueberry purée. Cook the blueberries slowly over medium-low heat, encouraging them to burst and release their juices. As the mixture thickens, press it through a fine mesh sieve to separate the skins, yielding a smooth, concentrated purée that becomes the flavor anchor of the cupcakes.
Next, whip the sugar and eggs together until light and voluminous. This process introduces air into the batter, ensuring a fluffy, tender texture. Slowly drizzle in the oil to maintain the emulsion, resulting in a smooth, glossy batter.
Fold the blueberry purée into the wet ingredients, followed by the sifted cake flour, baking powder, baking soda, and salt. Buttermilk or kefir is stirred in at the end, just until the mixture is combined and silky.
Scoop the batter into lined muffin tins, filling each about two-thirds full for an even rise. Bake at 375°F (190°C) until the tops are golden and spring back lightly under your touch, about 16–18 minutes. Let the cupcakes cool completely on a wire rack before frosting.
For the blueberry buttercream, beat the cream cheese until smooth and free of lumps before adding the butter, blueberry powder, salt, and vanilla extract. Whip the mixture until it becomes light and airy, then gradually add the powdered sugar until the frosting is silky and holds its shape. This results in a smooth, pipeable frosting that’s easy to work with and visually striking.
Frost the completely cooled cupcakes using a piping bag or an offset spatula, creating swirls of berry-kissed buttercream. Garnish with a fresh berry, edible flower, or a sprinkle of blueberry powder for a polished finish.
Recipe Tips
Techniques for a smooth, lump-free blueberry purée:
Cook the blueberries thoroughly before pressing through a fine mesh sieve. Cooling the purée before incorporating ensures it blends evenly into the batter.
How to avoid overmixing the batter and maintain a delicate crumb:
Gently fold in the dry ingredients and buttermilk just until no streaks remain. Overmixing will toughen the texture.
Best practices for achieving a stable, silky buttercream:
Make sure both the cream cheese and butter are softened to room temperature before beating to create an ultra-smooth base.
Creative garnish ideas:
Top with fresh blueberries, a sprinkle of extra blueberry powder, edible violets, or even delicate lemon curls for an elegant finish.
What to Serve With This Recipe
Chilled lemonade, sparkling rosé, or a fragrant vanilla iced tea complement the berry flavors beautifully, offering refreshing contrasts to the sweet cupcakes.
For a balanced dessert spread, consider pairing with tangy lemon bars, buttery shortbread cookies, or a rustic berry tart to create a cohesive theme.
Savory bites like cucumber tea sandwiches, smoked salmon crostini, or a crisp garden salad with a lemon vinaigrette help round out the menu and highlight the cupcakes’ fruity sweetness.
Creative Variations
Swap the blueberries for blackberries or raspberries for a deeper or tarter flavor profile. Each berry will lend its own color and taste to the cupcakes and buttercream.
For a surprise center, spoon a small amount of lemon curd into the cupcakes before baking to add a bright, tangy burst in every bite.
Mini cupcake versions are perfect for parties and make an elegant, bite-sized treat that’s easy to serve and even easier to enjoy.
Frequently Asked Questions
Can I use fresh blueberry purée instead of cooking the berries?
It’s best to cook the berries to thicken the purée and concentrate the flavor, but if using fresh purée, strain well to remove excess liquid.
How long do these cupcakes stay fresh?
Stored in an airtight container, they remain fresh for up to 3 days at room temperature or 5 days refrigerated. Bring to room temperature before serving.
Can the frosting be made in advance?
Yes, blueberry buttercream can be made a day ahead. Store it refrigerated and rewhip briefly before using.
What’s the best way to store these cupcakes once frosted?
Keep them in a sealed container in the refrigerator, and let them sit at room temperature for about 30 minutes before serving for the best texture.
Blueberry Cupcakes are a true celebration of summer’s sweetest bounty, offering a tender crumb packed with natural fruit flavor and a rich, berry-laced buttercream. Bright, beautiful, and bursting with color, they’re a joy to serve and even more delightful to eat, making them the perfect showpiece for any seasonal gathering or afternoon treat.
Ingredients
Blueberry Cupcakes
170g (¾ cup) sugar
2 large eggs
95g (½ cup) canola oil or any neutral oil
150g (1 cup plus ¼ cup) cake flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
1 tablespoon blueberry powder (from freshly ground freeze-dried blueberries)
⅓ cup buttermilk or kefir
150g (1 cup) blueberries, fresh or frozen
Zest of 2 lemons (optional)
Blueberry Buttercream
113g (half a block) full-fat cream cheese, softened
226g (1 cup) unsalted butter, softened
390g (3 cups) organic powdered sugar
½ teaspoon fine sea salt
2–3 tablespoons blueberry powder (from freshly ground freeze-dried blueberries)
1 teaspoon pure vanilla extract
Instructions
Make the Buttercream
In the bowl of a stand mixer fitted with the paddle attachment, begin by smoothing the softened cream cheese using the back of a wooden spoon or rubber spatula to remove any lumps. Add the softened butter, blueberry powder, fine sea salt, and vanilla extract. Beat on medium speed until the mixture becomes light, fluffy, and aerated, about 4 minutes.
Gradually incorporate the powdered sugar, mixing until fully combined and the buttercream is smooth. If you’re preparing the buttercream without cream cheese, add a small amount of milk as needed to reach the desired consistency. Store the buttercream in an airtight container at room temperature if using the same day, or refrigerate it overnight, allowing it to come back to room temperature before piping.
Make the Cupcakes
Place the blueberries in a small saucepan and cook over medium-low heat for 10–15 minutes. As they soften and release their juices, use the back of a spoon to press and burst them. Continue cooking until the mixture thickens slightly and most of the berries have broken down. Press the mixture through a fine mesh sieve to obtain a smooth purée, discarding the skins. You should have about 70g (¼ cup) of purée. Set aside to cool.
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, combine the sugar with lemon zest, if using, rubbing them together to release the citrus oils. Beat or whisk the sugar and eggs together until pale, thick, and voluminous, a process that should take 3–5 minutes. Slowly drizzle in the oil while continuing to beat, creating a silky emulsion.
Stir in the cooled blueberry purée until evenly blended. Sift the cake flour, baking powder, baking soda, and fine sea salt together, then gently fold into the wet ingredients. Pour in the buttermilk or kefir, stirring just until combined without overmixing.
Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack before topping with the blueberry buttercream. Spread or pipe the frosting as desired for a vibrant, berry-kissed finish.
Blueberry Cupcakes Recipe
Ingredients
Blueberry Cupcakes
- 170 g ¾ cup sugar
- 2 large eggs
- 95 g ½ cup canola oil or any neutral oil
- 150 g 1 cup plus ¼ cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 tablespoon blueberry powder from freshly ground freeze-dried blueberries
- ⅓ cup buttermilk or kefir
- 150 g 1 cup blueberries, fresh or frozen
- Zest of 2 lemons optional
Blueberry Buttercream
- 113 g half a block full-fat cream cheese, softened
- 226 g 1 cup unsalted butter, softened
- 390 g 3 cups organic powdered sugar
- ½ teaspoon fine sea salt
- 2 –3 tablespoons blueberry powder from freshly ground freeze-dried blueberries
- 1 teaspoon pure vanilla extract
Instructions
Make the Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, begin by smoothing the softened cream cheese using the back of a wooden spoon or rubber spatula to remove any lumps. Add the softened butter, blueberry powder, fine sea salt, and vanilla extract. Beat on medium speed until the mixture becomes light, fluffy, and aerated, about 4 minutes.
- Gradually incorporate the powdered sugar, mixing until fully combined and the buttercream is smooth. If you’re preparing the buttercream without cream cheese, add a small amount of milk as needed to reach the desired consistency. Store the buttercream in an airtight container at room temperature if using the same day, or refrigerate it overnight, allowing it to come back to room temperature before piping.
Make the Cupcakes
- Place the blueberries in a small saucepan and cook over medium-low heat for 10–15 minutes. As they soften and release their juices, use the back of a spoon to press and burst them. Continue cooking until the mixture thickens slightly and most of the berries have broken down. Press the mixture through a fine mesh sieve to obtain a smooth purée, discarding the skins. You should have about 70g (¼ cup) of purée. Set aside to cool.
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with cupcake liners.
- In a mixing bowl, combine the sugar with lemon zest, if using, rubbing them together to release the citrus oils. Beat or whisk the sugar and eggs together until pale, thick, and voluminous, a process that should take 3–5 minutes. Slowly drizzle in the oil while continuing to beat, creating a silky emulsion.
- Stir in the cooled blueberry purée until evenly blended. Sift the cake flour, baking powder, baking soda, and fine sea salt together, then gently fold into the wet ingredients. Pour in the buttermilk or kefir, stirring just until combined without overmixing.
- Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before topping with the blueberry buttercream. Spread or pipe the frosting as desired for a vibrant, berry-kissed finish.
