Do you remember those summer days when the sun kissed your cheeks and the air was filled with the scent of ripening berries? That’s exactly what these Irresistible Blueberries and Cream Cupcakes evoke, like a summer picnic captured in a bite-sized delight. With the tangy cream cheese frosting that feels like a cloud—oh, the nostalgia—these cupcakes are not just a dessert; they’re a love letter to summer’s sweetest moments.
Steps
- Preheat your oven to 350°F (177°C) and prepare two 12-count muffin pans with cupcake liners. This recipe yields 14 cupcakes, so you will need to bake in two batches.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt, then set this mixture aside. Melt the butter in a separate medium microwave-safe bowl, then whisk in both the granulated and brown sugars until the mixture thickens.
- In another bowl, whisk together the egg, yogurt, milk, vanilla, and lemon zest until the mixture is smooth. Gradually mix the wet ingredients into the dry ingredients until there are no lumps, then gently fold in the blueberries.
- Evenly distribute the batter among the 14 cupcake liners and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the frosting, use a handheld or stand mixer to beat the cream cheese and butter together on high speed until smooth. Add 3 cups of confectioners’ sugar, vanilla, and salt, and beat on low speed for 30 seconds, then on high for 2 minutes. Add an extra 1/4 cup of sugar if a thicker consistency is desired.
- Frost the cooled cupcakes just before serving. You can use a piping tip for a decorative finish or simply spread it with a knife. Optionally, garnish with additional blueberries.
- Store unfrosted cupcakes at room temperature in a tightly covered container for up to 3 days. Keep frosted cupcakes in the refrigerator, stored in a cupcake carrier, for up to 2 days and bring to room temperature before serving.
Ingredients
- 1 and 2/3 cups (209g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1/4 cup (62g) yogurt or sour cream
- 3/4 cup (180ml) milk
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon zest
- 1 and 1/3 cups (186g) fresh or frozen blueberries (if using frozen, do not thaw)
- 8 ounces (226g) full-fat brick cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar, plus an additional 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
FAQ
- Can I use frozen blueberries instead of fresh ones?
- Yes, you can use frozen blueberries for this recipe. There’s no need to thaw them before adding them to the batter.
- What type of cream cheese should I use for the frosting?
- It’s best to use full-fat brick-style cream cheese for the frosting, rather than cream cheese spread, to achieve the right consistency.
- How can I store these cupcakes?
- Unfrosted cupcakes can be stored at room temperature in an airtight container for up to three days. Frosted cupcakes should be stored in the refrigerator in a cupcake carrier and brought to room temperature before serving.
- Can I prepare these cupcakes in advance?
- Yes, you can prepare the cupcakes and frosting a day ahead. Keep the cupcakes tightly covered at room temperature and the frosting in the refrigerator. Unfrosted cupcakes can be frozen for up to two months.
- What can I use if I don’t have a round piping tip for the frosting?
- If you don’t have a round piping tip, you can simply use a knife to spread the frosting onto the cupcakes. It will be just as delicious!
Tips
- Use Frozen Blueberries for Year-Round Baking: While fresh blueberries are ideal, using frozen blueberries allows you to enjoy these cupcakes any time of the year. Just remember not to thaw them before adding to the batter to prevent excess moisture.
- Customize the Frosting to Your Taste: If cream cheese frosting isn’t your favorite, consider swapping it for strawberry whipped cream or vanilla buttercream. Alternatively, raspberry frosting could add a delightful twist.
- Ensure Even Mixing of Ingredients: When combining wet and dry ingredients, whisk until the mixture is smooth and lump-free. This ensures a uniform texture in your cupcakes.
- Prepare in Advance: You can make the cupcakes and frosting a day ahead. Store unfrosted cupcakes at room temperature and keep the frosting refrigerated. Assemble them just before serving for optimal freshness.
Equipment
- 12-count Muffin Pan – Essential for baking the cupcakes.
- Cupcake Liners – Used to line the muffin pan.
- Electric Mixer (Handheld or Stand) – For mixing the frosting and batter efficiently.
- Piping Bags (Disposable or Reusable) – Useful for frosting the cupcakes.
- Wilton #12 Piping Tip or Ateco 808 Piping Tip – For piping the cream cheese frosting onto the cupcakes.
- Cupcake Carrier – For storing and transporting the cupcakes.
