Blueberry Cupcakes are a delicious homemade treat to enjoy while summer berries are fresh in season. The moist and tender vanilla cupcake batter is loaded with fresh blueberries, baked, and topped with a creamy and fluffy blueberry buttercream that has a gorgeous purple hue thanks to homemade blueberry compote. Serve these summer cupcakes at birthday parties, backyard gatherings, and potlucks!
Blueberry season just might be the best time of the year! These cupcakes are a celebration of the season's abundance and a must-try for anyone who loves summer berries. Juicy blueberries also taste wonderful in my Lemon Blueberry Bread, Blueberry Cake, and Blueberry Cinnamon Rolls, but these blueberry cupcakes are one of my favorite blueberry recipes to date. It's got double the blueberries (in the batter and frosting), which really gives them a potent punch of berry flavor. I can't get enough of them!
Why You'll Love These Blueberry Cupcakes
- The perfect summer cupcake. Tender, fluffy, and full of fresh flavor, these blueberry cupcakes are the ideal way to savor the season's abundance. Since they're handheld, they're also easy to serve at any summertime gathering or with a nice glass of lemonade on a hot summer afternoon.
- Loaded with real blueberries. There's no hiding the berry flavor in this recipe! There are blueberries in every single bite. The fluffy cupcakes are spotted with purple explosions on the inside, and the buttercream is made with homemade blueberry compote for that jammy, berry flavor. The blueberry lovers in your life will go wild for them!
- Great for entertaining. The purple hue from the buttercream is so eye-catching! They make a show-stopping option for Mother's Day, bridal showers, birthday parties, and any other occasion.
Ingredient Notes
To make these delicious Blueberry Cupcakes, you will need the following ingredients (full measurements in recipe card below):
- fresh blueberries - it's important to use fresh, firm blueberries instead of frozen ones for the cupcake batter. For the compote in the frosting, you can use either fresh or frozen blueberries.
- flour - regular all purpose flour is best. I don't recommend using self raising flour.
- baking powder - this is the main leavening agent. Be sure to use fresh baking powder and sift it to remove any clumps.
- unsalted butter - since this recipe uses the creaming method, the butter must be at room temperature. You also need softened butter for the blueberry buttercream frosting.
- sugar - for the batter, regular granulated sugar adds the right amount of sweetness to let the berry flavor shine. For the frosting, use confectioners' sugar (powdered sugar) to thicken and sweeten the frosting.
- eggs - to bind the batter together and give it a nice rise.
- vanilla extract - for extra flavor in the batter and frosting.
- sour cream - the extra fat will add a moist texture and extra flavor.
- salt
- lemon juice - lemon and blueberry are a classic combination, and the lemony flavor really pops in the frosting!
Baking Tools
You will also need the following baking tools and equipment:
- 12-cup muffin pan
- cupcake liners
- mixing bowls: two medium bowls and a large bowl
- hand mixer and/or a stand mixer with a whisk attachment,
- spatula
- wire rack
- small saucepan
- piping bag fitted with a closed-star tip
How to Make the Best Blueberry Cupcakes
First, make the blueberry cupcakes.
- Prep blueberries. In a medium mixing bowl, toss together the blueberries and 1 tablespoon of flour. Set aside.
- Combine dry ingredients. In a separate medium sized bowl, add the flour, baking powder, and salt. Whisk together to combine.
- Combine wet ingredients. In a large mixing bowl, add butter and sugar. Use an electric mixer and beat on medium-high until light and fluffy looking, about 3-4 minutes. Add in the eggs and vanilla, then beat again until well incorporated and smooth.
- Make batter. Add ⅓ of the flour mixture to the large bowl, then mix on low until combined. Add ½ of the sour cream and mix on low until combined. Continue alternating the flour mix and the sour cream, until both have been completely added (finishing with the flour mixture).
- Add blueberries. Fold in the flour-covered blueberries.
- Bake. Prepare a 12-tin muffin pan by lining with cupcake liners. Divide the batter into the cupcake tins. Place the tin into the oven and bake in a 350F preheated oven for 20 to 22 minutes, or until an inserted toothpick comes out clean. Allow to cool for 5 minutes, then transfer to cooling rack. Allow to cool completely before frosting.
Next, make the blueberry buttercream frosting.
- Make compote. Place the blueberries and lemon juice into a saucepan or skillet and heat over medium heat. Bring to a simmer, while stirring frequently and mashing the blueberries as they soften. Continue to simmer until the compote has thickened slightly and tastes slightly less tart (it will still taste slightly tart though), about 10 minutes. Remove from the heat and allow the compote to cool to room temperature.
- Cream butter. Add the butter to a stand mixer fitted with the whip attachment. Beat on high until fluffy and pale, about 3-4 minutes.
- Add sugar. Turn to low, then begin adding the confectioners’ sugar.
- Add remaining ingredients. Once all of the sugar has been added, add the blueberry compote, vanilla and salt, then beat on high until very smooth and fluffy, about 2 minutes. Use a spatula to scrape at the bowl occasionally to ensure even mixing.
Finally, frost the cupcakes.
Add the frosting to a piping bag fitted with a large closed-star tip and pipe the frosting onto each cupcake. Finish with 3 blueberries on each cupcake.
Recipe Variations
- Fold in the compote. Instead of whipping the compote into the frosting, fold it in gently for a two-toned, white and purple appearance.
- Fill the cupcakes. For an extra pop of flavor, core the middle and add blueberry curd, lemon curd, or extra homemade blueberry compote.
- Make lemon blueberry cupcakes. Add the 1 -2 TBS lemon zest to the cupcake batter, and replace the vanilla with lemon extract. These lemon cupcakes will have a bright lemon flavor to pair with the lemon blueberry frosting!
- Make mini blueberry cupcakes. Scoop the batter into a mini muffin tin and bake for 10-12 muffins.
- Try blueberry cream cheese frosting. Make my cream cheese frosting but bold in the blueberry compote for extra berry flavor. I love the tangy flavor with the fresh berries!
How to Serve
These Blueberry Cupcakes are a delicious dessert served on its own, or as part of a larger spread with some of my favorite summer treats including:
For more recipes, see our 40 Best Summer Desserts.
Recipe Tips and Tricks
- Use room temperature eggs and butter. This will help the batter come together with the right texture. The cupcakes won't be nearly as fluffy if you rush this step.
- Cool the cupcakes completely. If you try to frost the cupcakes while still warm, your buttercream will melt and cause them to become soggy. Only frost cooled cupcakes.
- Add the berries at the end. The delicate fresh berries are prone to popping, which will change the color of your cupcakes to a pale purple-blue. Adding them at the end also helps keep them from sinking.
Storing and Freezing Instructions
How to Store
Store any leftover cupcakes in an airtight container in the fridge for 3-4 days. This will keep them fresh, but will cause them to dry out over time. For the best flavor, let the cupcakes come to room temperature before serving.
How to Freeze
Excess cupcakes can also be frozen for several months. I recommend storing the cupcakes and frosting separately and then decorating after the frosting is thawed.
FAQ
The baker's secret is to toss your fresh berries with flour before you add them to the batter! This layer of flour will absorb the extra moisture and help them stay put. It also helps to use a recipe that results in a thicker batter, like this one. In thinner batters, the berries will naturally sink down.
Blueberry muffins tend to be moist and tender, similar to a pound cake, whereas cupcakes are intentionally light and airy. Cupcakes also tend to be sweeter and topped with frosting or a glaze. Muffins may contain a crumble topping but are often served without any extra garnish. Since muffins aren't quite as sweet, they're usually served at breakfast or brunch while cupcakes are treated more like a regular slice of cake and served as dessert.
I highly recommend using fresh berries! The moisture from frozen blueberries can cause your cupcake batter to turn gummy in the oven, which is unpleasant. However, frozen berries are a great addition to blueberry sauce or compote, which you can add as a cupcake filling or to make your frosting.
More Blueberry Recipes
- 15 Best Blueberry Recipes
- Blueberry Yogurt Muffins
- Blueberry Cheesecake
- Blueberry Cake
- Blueberry Crisp
- Blueberry Oat Squares
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Blueberry Cupcakes
- Total Time: 1 hour 22 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Blueberry Cupcakes are a delicious homemade treat to enjoy while summer berries are fresh in season. The moist and tender vanilla cupcake batter is loaded with fresh blueberries, baked, and topped with a creamy and fluffy blueberry buttercream that has a gorgeous purple hue thanks to homemade blueberry compote. Serve these summer cupcakes at birthday parties, backyard gatherings, and potlucks!
Ingredients
For the blueberry cupcakes:
- 1 cup (160 grams) fresh blueberries + 1 tablespoon flour
- 1 ¼ cups (150 grams) all purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (114 grams) unsalted butter, at room temperature
- ¾ cup (150 grams) white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- ½ cup (120 grams) sour cream
For the blueberry frosting:
- 1 ½ cups (240 grams) blueberries, fresh or frozen
- juice of 1 lemon
- 1 cup (227 grams) unsalted butter, softened
- 4 cups (480 grams) confectioners’ sugar, sifted to remove lumps
- 1 teaspoon vanilla
- pinch of salt
- 36 fresh blueberries (optional, for decorating)
Instructions
Make the blueberry cupcakes:
- Preheat the oven to 350°F. Prepare a 12-tin muffin pan by lining with cupcake liners.
- In a medium mixing bowl, toss together the blueberries and 1 tablespoon of flour. Set aside.
- In a separate medium sized bowl, add the flour, baking powder, and salt. Whisk together to combine.
- In a large mixing bowl, add butter and sugar. Use an electric mixer and beat on medium-high until light and fluffy looking, about 3-4 minutes. Add in the eggs and vanilla, then beat again until well incorporated and smooth.
- Add ⅓ of the flour mixture to the large bowl, then mix on low until combined. Add ½ of the sour cream and mix on low until combined. Continue alternating the flour mix and the sour cream, until both have been completely added (finishing with the flour mixture). Fold in the flour-covered blueberries.
- Divide the batter into the cupcake tin. Place the tin into the oven and bake for 20 to22 minutes, or until an inserted toothpick comes out clean. Allow to cool for 5 minutes, then transfer to cooling rack. Allow to cool completely before frosting.
Make the blueberry frosting:
- Place the blueberries and lemon juice into a saucepan or skillet and heat over medium heat. Bring to a simmer, while stirring frequently and mashing the blueberries as they soften. Continue to simmer until the compote has thickened slightly and tastes slightly less tart (it will still taste slightly tart though), about 10 minutes. Remove from the heat and allow the compote to cool to room temperature.
- Add the butter to a stand mixer fitted with the whip attachment. Beat on high until fluffy and pale, about 3-4 minutes. Turn to low, then begin adding the confectioners’ sugar. Once all of the sugar has been added, add the blueberry compote, vanilla and salt, then beat on high until very smooth and fluffy, about 2 minutes. Use a spatula to scrape at the bowl occasionally to ensure even mixing.
Frost the cupcakes:
- Add the frosting to a piping bag fitted with a large closed-star tip.
- Pipe the frosting onto each cupcake. Finish with 3 blueberries on each cupcake, if desired.
Notes
How to store: Store any leftover cupcakes in an airtight container in the fridge for 3-4 days. This will keep them fresh, but will cause them to dry out over time. For the best flavor, let the cupcakes come to room temperature before serving.
How to freeze:
- Prep Time: 1 hour
- Cook Time: 22 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Leave a Comment