Blueberry Cupcakes With Blueberry Cream Cheese Frosting

Submitted by Lauren Leininger - added 8/18/26

⏱ 45 minutes 🍽 Serves 30 cupcakes

We made these cupcakes for our blueberry-obsessed boy's first birthday. Spencer and Autumn Lott still bring up how delicious they were. Enjoy!

Ingredients

• Cupcakes
• 1 cup (2 sticks) unsalted butter, softened
• 3 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 2 cups granulated sugar
• 1 Tbsp. finely grated lemon zest
• 4 large eggs
• 1.2 oz (34 grams) freeze-dried blueberries, pulverized in a mini food processor
• 3/4 cup low-fat buttermilk
• 1/2 cup pureed fresh blueberries
• 1 teaspoon pure vanilla extract
• Frosting
• 1 cup butter, softened
• 8 oz. cream cheese, softened
• 1.2 oz. (34 grams) freeze-dried blueberries, pulverized in a mini food processor
• 3-5 cups of confectioners sugar

Instructions

1. Preheat oven to 350F degrees. Line cupcake tins with liners.
2. Mix together flour, baking powder and salt. Set aside.
3. In a large measuring cup or bowl, mix together buttermilk, blueberry puree and vanilla extract. Set aside until needed.
4. Using an electric mixer, beat butter, granulated sugar, and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized blueberries.
5. Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl, as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.
6. Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.
7. Frosting
8. In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add pulverized blueberries. Add 3 cups of sugar to the mixture and mix. Add more sugar, if necessary. Mix again until mixture is creamy and spreadable. Add more sugar, if necessary; otherwise prepare to frost cake.
9. You can use a pastry bag and a Wiltons 1M tip to pipe the rosettes, but the pulverized blueberries can clog the piping tip making piping hard. Another option is to simply ice the cupcakes using a knife, which looks lovely as well. Garnish with fresh blueberries, if desired.

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by Lauren Leininger

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