These Blueberries ‘N Cream Cupcakes are bursting with vanilla, juicy blueberries, and a hint of lemon. Top them with lush cream cheese frosting and they’ll be a new favourite! These blueberries ‘n cream cupcakes are perfect for spring and summertime. Though by using frozen blueberries you could make them year round! Trust me, after one taste, you’ll want to make them every chance you get.

INGREDIENTS:

  • 1 and 2/3 cup (209g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 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 (about 186g) fresh or frozen blueberries (do not thaw if using frozen)

Cream Cheese Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

INSTRUCTIONS:

  1. Preheat oven to 350°F (177°C). Line two 12-count muffin pans with cupcake liners (this recipe makes 14 cupcakes, so there will be two batches). Set aside.
  2. Make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated and brown sugars. Mixture will be thick. Vigorously whisk the egg, yogurt, milk, vanilla, and lemon zest until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the blueberries.
  3. Divide batter among 14 cupcake liners and bake in batches for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
  4. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
  5. Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip to pipe the frosting, but you can simply frost with a knife. Decorate with more blueberries if desired.
  6. Unfrosted cupcakes remain fresh covered tightly at room temperature for 3 days. Store frosted cupcakes in a cupcake carrier in the refrigerator for up to 2 days and allow to come to room temperature before serving.

Indulge in the irresistible delight of Blueberry ‘N Cream Cupcakes, where bursts of juicy blueberries meld harmoniously with creamy frosting atop a fluffy cake. Each bite is a symphony of flavours, a perfect balance of sweet and tangy notes dancing on your palate.

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