These fluffy and moist blueberry cupcakes have fresh blueberries folded into the cupcake batter and are topped with a homemade blueberry frosting. And just for fun, each cupcake is topped with fresh blueberries.
These fresh blueberry cupcakes are perfect to make during the blueberry season while you can get fresh berries from your local grocery stores.
These are not blueberry muffins, but rather a simple vanilla cake batter that gets transformed to contain all of those juicy blueberries.
As a home baker with 7+ years of experience, I had never had a blueberry cupcake up until now, which is why I'm so excited to share these with you! They're soft, moist, and topped with a gorgeous and naturally colored blueberry frosting.
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During the spring and summer I absolutely love baking with fresh fruit, which is why you might also enjoy these strawberry jam cupcakes or even these moist raspberry cupcakes.
Although I do love these cupcakes with the blueberry buttercream on top, they'd also be amazing with a tart lemon frosting or even just this simple honey buttercream.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Butter: Use unsalted butter. It needs to be at room temperature before baking.
- Oil: I used vegetable oil but you can also use canola oil.
- Milk: I used 2%.
- Blueberries: Use fresh if you can. If not, frozen blueberries will work too.
Instructions
Here are the step by step instructions on how to make these blueberry cupcakes with blueberry frosting.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 2: Cream together the butter and sugar. In the bowl of a stand mixer using the paddle attachment, cream together the butter, oil, and sugar on medium-high speed until light and fluffy.
Step 3: Wet ingredients. Add the eggs and vanilla extract and mix on medium speed until combined.
Step 4: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), mixing on low speed just until everything is combined.
Then fold in the floured blueberries.
Step 5: Bake. Fill the cupcake liners ⅔ of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Blueberry Frosting
In a medium saucepan over medium heat, cook down the blueberries until they start to release their juices and get soft.
Press through a fine mesh sieve over a small bowl, discard the seeds, and cool completely.
In a large bowl of an electric mixer using the paddle attachment, beat the butter on high speed until smooth. Add the powdered sugar, vanilla extract, and 4 tablespoons of the reduced blueberries and mix on low speed.
Then increase to high speed and beat until smooth and fluffy.
Decorate the tops of each cupcake with the blueberry buttercream and a fresh blueberry on top.
Recipe Variations
These cupcakes are so versatile and can be combined with different flavors.
Frosting: You could easily swap out the blueberry frosting with a lemon cream cheese frosting, blueberry cream cheese frosting, or my simple vanilla frosting.
Cupcake Batter: If you'd rather have some lemon blueberry cupcakes, add 2 tablespoons of lemon zest to the batter.
Storage Tips
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter. I use my #24 cookie scoop to help with this.
- Decorating: I used a piping bag and the Wilton 6B to decorate these cupcakes.
Recipe FAQs
Absolutely! Just use a mini muffin tin to make mini blueberry cupcakes instead. Just note that the baking time will be less.
Although I prefer using fresh fruits when they're in season, you can absolutely use frozen blueberries.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Fluffy and Moist Blueberry Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Small Saucepan
Ingredients:
Blueberry Cupcakes
- 1 ⅔ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¼ cup vegetable oil (or canola)
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, room temperature
- 1 cup blueberries, tossed in 1 tablespoon flour
Blueberry Frosting
- 1 ½ cups blueberries
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Blueberry Cupcakes
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachent, cream together the butter, oil, and sugar on med-high speed until fully combined and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed. Add the eggs and vanilla extract and mix on medium speed until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), mixing on low speed just until everything is combined (be careful not to overmix).
- In a small bowl, toss the blueberries in 1 tablespoon of flour and gently fold into the batter until combined.
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.*You will have enough batter to make a total of 14 cupcakes.
Blueberry Frosting
- In a small saucepan, add the blueberries and cook over medium heat on the stove. This process will take about 10 minutes for the berries to reduce and release their juices. Be sure to stir occasionally.
- Press the reduced berries through a fine-mesh strainer over a small bowl. Discard the skins. You should have about 4 tablespoons of blueberry reduction. Cool completely in the refrigerator.
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, vanilla extract, and 4 tablespoons of the blueberry reduction and mix on low speed until combined (about 30 seconds). Then beat on high speed until smooth and creamy (1-2 minutes).
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip. Top each cupcake with a blueberry (optional). Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes:
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter. I use my #24 cookie scoop to help with this.
- Decorating: I used a piping bag and the Wilton 6B to decorate these cupcakes.
Fresh blueberries really make these cupcakes "pop" with flavor. And I love the blueberry frosting on top. I highly recommend!