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Closeup of a tray of blueberry cupcakes

BLUEBERRY CREAM CHEESE CUPCAKES

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Ingredients

Cupcake Ingredients

  • 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

Instructions

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.