Check out these blueberry cupcakes recipe - they're a total hit, just like my raspberry cupcakes, but packed with blueberry flavor. We're talking soft vanilla cupcakes loaded with whole blueberries, stuffed with a tangy lemon blueberry compote and slathered in a smooth blueberry frosting. It's the ultimate treat for anyone crazy about blueberries.
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If you love decadent and flavorful cupcakes, then you absolutely must give this new fruity blueberry-flavored treat a try with my blueberry cupcake recipe.
They are made from my all-time favorite vanilla cupcake recipe, which I've elevated with the addition of fresh berries. These delightful treats boast an incredible fruity blueberry center and are topped with a delectable mascarpone frosting infused with homemade blueberry puree.
These fresh blueberry cupcakes are perfect for all occasions, whether it's a family gathering, a birthday celebration, an afternoon snack, or grand events like weddings or baby showers.
Ingredients you need
You need these ingredients to make these blueberry cupcakes :
- Butter – Use unsalted butter at room temperature for a smooth, creamy batter.
- Sugar – Regular white granulated sugar keeps the flavor clean and balanced.
- Eggs – Large eggs at room temperature for a fluffy texture. Let them sit in warm water if needed.
- Buttermilk – Adds moisture and tenderness. Can be replaced with yogurt or sour cream.
- Flour – Cake flour for a soft crumb, or all-purpose flour if needed.
- Baking Powder – The only leavening agent needed for the perfect rise.
- Vanilla & Salt – Pure vanilla for flavor, salt to enhance taste.
- Blueberries – Fresh is best, but frozen works too—just thaw completely.
- Mascarpone Cheese – Makes the frosting rich and creamy.
- Heavy Cream – Use full-fat heavy cream for a stable whipped frosting.
- Powdered Sugar – Sweetens and smooths out the frosting texture.
How to Make Blueberry Cupcakes
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- Preheat oven to 350°F/180°C and prepare a muffin pan with cupcake liners.
- Mix butter and sugar in a large bowl with an electric mixer on medium speed for 2 minutes until creamy.
- Add the eggs and vanilla and mix again with the mixer for 3 minutes until smooth.
- Stir in the flour mixture and buttermilk in batches and mix with a spatula until smooth.
- Finish by adding the blueberries, previously mixed with flour, and stirring with a spatula to incorporate them.
- Pour the batter into the paper cups, filling them ¾ full.
- Bake for approx. 15-17 minutes, until golden brown on top and until a toothpick inserted in the center comes out clean.
- Allow blueberry cupcakes to cool before unmolding and cooling completely on a wire rack.
- Place all ingredients in a saucepan, including fresh or frozen blueberries, granulated sugar and lemon juice.
- Cook over medium heat for about 10 minutes, until the texture looks like chunky blueberry jam.
- Leave to cool completely before filling the cupcakes, which have been previously cored out with a cupcake corer.
- Place all ingredients, cold mascarpone, cold heavy cream, powdered sugar, vanilla and blueberry purée in a medium bowl.
- Mix with an electric mixer at medium-low speed for about 2-3 minutes until smooth and firm.
- Fill a piping bag with the blueberry frosting and decorate the tops of the cooled cupcakes, adding fresh blueberries and a little blueberry compote for decoration.
- Place the blueberry cupcakes in the fridge for about 30 minutes before serving.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used without thawing to prevent them from turning the batter in a purple color. Just fold them into the batter as you would with fresh ones.
How do I prevent the blueberries from sinking to the bottom of the cupcakes?
Coat the blueberries with a tablespoon of flour before gently folding them into the batter. This technique aids in evenly dispersing the berries throughout the cupcakes. However, note that cupcake batter is lighter than muffin batter, so the berries might still sink due to their weight.
Can I use freeze-dried blueberries instead of blueberry sauce in the frosting?
Yes, you can use ground freeze-dried blueberries as a substitute for blueberry sauce in the frosting for a concentrated flavor.
More Cupcake Recipes
I hope you love these blueberry and cream cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Blueberry Cupcakes
- Total Time: 55 minutes
- Yield: 12 cupcakes
Description
Blueberry cupcake recipe with blueberry vanilla cupcake base, blueberry compote heart and blueberry frosting (for 12 cupcakes).
Ingredients
Vanilla blueberry cupcakes
- 100 g (½ cup) Butter - unsalted and softened
- 150 g (¾ cup) Sugar - granulated
- 2 Eggs - room temperature
- 1 ½ teaspoons vanilla extract
- 135 ml (½ cup) Buttermilk - or yogurt
- 150 g (1 cup) Cake Flour
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- 80 g (½ cup) Fresh blueberries - or frozen
- ½ tbsp. flour
Blueberry filling
Blueberry frosting
Instructions
Cupcakes batter
- Preheat the oven to 350°F/180°C and prepare a cupcake pan with paper liners.
- In a medium bowl, mix and sift the dry ingredients, cake flour, baking powder, and salt.
- In another large bowl, or in the bowl of your stand mixer fitted with the whisk attachment, place the softened butter and granulated sugar and mix at medium speed until creamy and smooth.
- Add the eggs and vanilla extract and pulse again at medium speed for 3 minutes until smooth.
- Add the dry ingredients and buttermilk alternately, mixing each addition with a flexible spatula until smooth and homogeneous.
- Add the blueberries, previously mixed in a small bowl with the flour, and fold in with the spatula.
- Pour the cupcake batter into the cavities of the prepared pan, filling the paper cases ¾ full.
- Bake for about 15 minutes, until golden on top. (Check doneness by plunging a toothpick into the center of a cupcake; it should come out clean and crumb-free).
- Leave the blueberry cupcakes to cool slightly before removing them from the pan and cooling them completely on a wire rack.
Blueberry compote
Follow my recipe for blueberry compote, half of which will be used to fill the inside of 12 cupcakes and the other half to make a blueberry puree for the frosting.
Blueberry frosting
Follow my recipe for blueberry mascarpone frosting, keeping the quantities exactly as they are for decorating 12 cupcakes.
Decorating cupcakes
- Remove the center of the cupcakes with a cupcake corer and fill with the blueberry mixture.
- Place the blueberry frosting in a large piping bag fitted with a 1B or other decorative tip.
- Decorate the tops of the cupcakes with swirls, then decorate with fresh blueberries.
- Place the blueberry cupcakes in the fridge for 20-30 minutes before serving.
Notes
Storage: Up to 3-4 days in the fridge under plastic wrap or in an airtight container. Cupcakes without frosting can be stored up to 3 months in the freezer.
Buttermilk maison: Utiliser la même quantité de lait à laquelle vous ajouterez 1 cuillère à soupe de vinaigre blanc ou du jus de citron.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Cupcakes
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 13.8 g
- Sodium: 75.1 mg
- Fat: 8.1 g
- Carbohydrates: 24.8 g
- Protein: 2.6 g
- Cholesterol: 50.2 mg
These cupcakes are delicious; the blueberry is really sweet, I love it. I didn't blend the puree, so I had blueberry pieces in the frosting which wasn't smooth, but it was still very good. Thanks for your recipe.