Michigan is known for its delicious fresh blueberries. My family goes blueberry picking in the summer and comes home with quarts of tangy berries. Find some fresh blueberries near you to make these blueberry cream cheese cupcakes! These moist and flavorful cupcakes are topped with a sweet and tangy cream cheese frosting that is packed with juicy blueberries. Whether you’re hosting a party or just looking for a sweet treat to enjoy, these cupcakes are sure to be a hit.Jump to Recipe
BLUEBERRY CREAM CHEESE CUPCAKES
WHAT YOU NEED TO MAKE THESE TASTY CUPCAKES
This recipe is a simple vanilla cake recipe that is topped with the most delicious blueberry cream cheese frosting. While you can use frozen blueberries to make the frosting I recommend using fresh if you can find them.
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HOW TO MAKE CUPCAKES WITH FRESH BLUEBERRY FROSTING
The cream cheese frosting is the star of the show, so the cake portion of this recipe is a pretty straightforward vanilla cake recipe. Put a cupcake liner in each of the muffin cups in the pan, then fill them two-thirds full with batter before baking.
Be sure to let the finished cupcakes completely cool to room temperature before attempting to decorate them. If the cupcakes are at all warm, they will melt the frosting and make a big mess.
When you make the cream cheese frosting in a large bowl, the more blueberries you add, the more flavor and coloring it will have. I suggest starting with a cup of blueberries and going from there. You will have to gauge the consistency of the frosting as you mix in the berries. The frosting should be thick enough that it will stay on the cupcake. If the mixture is not stiff enough to decorate, you may need to add more powdered sugar.
Place a large star tip in your piping bag. Place the bag into a tall cup and fold the edges of the bag over the lip of the cup. This will make it easier to spoon the frosting into the piping bag.
In a spiral movement, slowly squeeze the bag to pipe the frosting onto the cupcakes. In a spiral movement, slowly squeeze the bag to pipe the frosting – starting at the outside edge and around to create a cone or mountain shape.
Finally, top each frosted blueberry cupcake with a few fresh blueberries. The cupcakes can be stored in an airtight container in the fridge for up to two days. The unfrosted cupcakes can also be frozen for up to 3 months.
TIPS AND TRICKS FOR BEST RESULTS
This is a pretty straightforward from-scratch recipe, but there are a few things you can do to make sure you get the best results possible:
- Fresh blueberries are preferred, but frozen can be used as well.
- I prefer fresh egg whites rather than boxed ones. You can save the yolks for custard!
- If you are baking more than one cupcake pan at a time, rotate the pans and switch racks halfway through the bake time to ensure an even cooking.
- Use a pastry bag (or zippered food storage bag) to pipe the frosting – preferably fitted with a wide star tip or round tip.
BLUEBERRY CREAM CHEESE CUPCAKE RECIPE
Your family will love the fresh taste of these cupcakes. They are definitely worth turning on the oven in the hot summer months!
BLUEBERRY CREAM CHEESE CUPCAKESPrint Pin
- 1 ⅔ cup sugar
- ½ cup unsalted butter softened (one stick)
- 6 large egg whites
- 2 cup all purpose flour
- 2 ½ tsp Baking powder
- ½ tsp Salt
- 1 tsp Vanilla
- 1 ¼ cup cold milk whole milk preferred
- ¼ cup vegetable oil
Blueberry Cream Cheese Frosting Ingredients
- 1/2 cup unsalted butter softened
- 8 oz. cream cheese softened
- 1/2 tsp salt
- 1 tsp vanilla
- 2 Tbsp milk
- 4 cup powdered sugar
- 1 cup blueberries fresh or frozen
Blueberry Cream Cheese Cupcakes
- Preheat the oven to 350 degrees.
- Line a cupcake pan with liners (or spray with non-stick spray) and set aside.
- Cream together the softened butter and sugar until well combined.
- Add in the separated egg whites, the milk, vanilla and oil. Thoroughly mix the ingredients – stopping the mixer and scraping the sides occasionally to ensure everything gets mixed in.
- In a separate bowl, combine the dry ingredients – flour, salt and baking powder – and whisk.
- Combine the dry ingredients with the mixing bowl containing the butter and liquid ingredients. Stir on low speed for about a minute. Stop the mixer and scrape down the sides. Continue to mix on medium speed for about another minute until the mixture is well combined.
- Fill each cupcake cavity until about ⅔ full. Bake for approximately 14-16 minutes or until slightly golden brown and the middle of each cupcake is set.
- Allow to cool to the touch before decorating.
Blueberry Cream Cheese Frosting
- In the bowl of a stand mixer, combine the softened butter and cream cheese.
- Add in the salt, vanilla, milk and powdered sugar. Mix on low speed until most of the powdered sugar is incorporated. Stop the mixer and scrape down the sides. Mix again on medium speed for about a minute to ensure all mixture is smooth and fluffy.
- Add in your blueberries.
- Once the flavor and consistency of the frosting is to your liking, transfer the mixture to a pastry bag fitted with a large star (or round) tip. You may also use a ziploc bag with a hole cut in the tip as well.
- Once the cupcakes are cool to the touch, they are ready to decorate. In a spiral movement, slowly squeeze the bag to pipe the frosting – starting at the outside edge and around to create a cone or mountain shape. Decorate the top of the cupcakes with a few additional blueberries.