Blueberry Cream Cupcakes Recipe

These buttery-soft blueberry cream cupcakes are bursting with juicy blueberries and pure vanilla flavor, and are topped with a fluffy cloud of lemony whipped cream cheese frosting. These cupcakes are a perfect treat for spring and summer when blueberries are in season.

. I also made some small improvements to the recipe, which are reflected in the printable recipe below.

If you’re looking for a blueberry and vanilla-forward cupcake recipe, with a hint of lemon, and a big fluffy cloud of whipped frosting on top, you’ve landed in the right place.

This new-and-improved cupcake batter is very similar to my strawberry shortcake cupcakes version. (Have you tried those before? Because you MUST!)

Grab These Ingredients

Here’s What You Need & Why:

• Flour: All-purpose flour is the base of this cupcake batter.
• Baking Powder + Baking Soda: These leavening agents give the cupcakes lift..
• Salt: Flavor enhancer/sweetness balancer.
• Melted Butter: Using melted butter instead of softened butter means you don’t need a mixer to make these wonderfully soft cupcakes. I also appreciate that you can really taste that buttery flavor, something you don’t always get in a cupcake recipe using oil or creamed butter. That’s why I use melted butter in snickerdoodle cupcakes, too.
• Egg Whites: Using just the whites of the eggs makes for the lightest, fluffiest vanilla cake crumb… something you’ll also enjoy in my favorite white cake recipe.
• Sour Cream: This keeps the cupcakes moist. Plain yogurt works as a fine substitute.
• Milk: Whole milk makes for the best taste and texture, but lower-fat or nondairy can work in a pinch.
• Vanilla Bean + Extract: Besides blueberries, vanilla is the main flavor in these cupcakes, so I recommend using the pure kind here, for the best possible flavor. You’ll also need the seeds scraped from 1/2 of a vanilla bean (–> this is my preferred variety). Instead of using both, consider subbing in vanilla bean paste.
• Blueberries: I strongly encourage you to use fresh blueberries; I find frozen weighs down the batter and the cupcakes come out quite dense.

How to Make Blueberry Cream Cupcakes

The process for making these cupcakes is straightforward. Whisk together dry ingredients, whisk together wet ingredients, and then combine the two. You don’t need a mixer for this batter! Gently fold in the blueberries.

You’ll have enough batter for 15 cupcakes, so line a standard 12-cup muffin pan and then a second one with 3 more cupcake liners. Fill the liners just 2/3 of the way full. Don’t try to fit all the batter into 12 cups—the cupcakes will spill over the sides when baking. (Baker’s Tip: If you serve a dozen cupcakes, no one will have any idea there were 3 extra cupcakes that somehow went missing… that can be our little secret.)

These cupcakes take just about 20 to 22 minutes to bake. Make sure they are completely cool before you frost them. Which brings us to this…

Lemon Whipped Cream Cheese Frosting

Need I say more?? This light and fluffy whipped cream cheese frosting flavored with fresh lemon is simply *chef’s kiss* on these blueberry cream cupcakes.

With just the right amount of sweetness balanced with the tangy cream cheese and zingy lemon, you’ll be looking for more reasons to make this frosting. (A few suggestions: pistachio cupcakes, lemon raspberry cupcakes, angel food cupcakes, strawberry cupcakes…)

Here’s what you need:

• Heavy Cream (Cold)
• Cream Cheese
• Confectioners’ Sugar
• Lemon Zest + Juice
• Vanilla Extract

Start by whipping the cold cream, just like you do for making homemade whipped cream. Once you have stiff peaks, transfer the whipped cream to another bowl.

Next, beat the cream cheese until smooth and creamy (no lumps!), then add the rest of the ingredients. With a spatula, gently fold the whipped cream into the cream cheese mixture. Go slowly—you don’t want to deflate the whipped cream too much.

You can pipe the whipped cream cheese frosting on the cupcakes, or simply dollop and spread it on top. I like to add a few fresh blueberries and a little sprig of fresh mint for an easy garnish..

That’s it, you’re done! Light and sweet blueberry cupcakes with a fluffy cloud of cream on top. The hint of lemon is like the sunshine cutting through that cloud. 😉

Similar Recipes & Flavors

For a stronger lemon flavor, consider these lemon blueberry cupcakes or even this lemon blueberry cake.

And if you love blueberry + cream + vanilla together, you absolutely make this blueberry cream cheese pie. (A favorite!)