These are fresh Blueberry Cupcakes topped with the most delicious blueberry buttercream frosting.
Blueberry Cupcakes
If you’re looking for a cupcake recipe that is both pretty and super delicious, then this blueberry cupcakes recipe is the one to try. It’s made with fresh and juicy blueberries, and that sweet blueberry juice is even added to the buttercream frosting to make these over-the-top summery and fabulous!
🛒 Ingredient Notes:
- granulated white sugar
- unsalted butter and salted butter
- eggs
- vanilla extract
- blueberry yogurt
- salt, baking powder and baking soda
- all purpose flour
- fresh blueberries
- powdered sugar
✏️ How to make Blueberry Cupcakes:
*The full, printable recipe is at the end of this post.
Preheat the oven to 350℉, and line the cupcake pan with cupcake liners.
PREPARE THE CUPCAKES:
- In a large bowl, use an electric mixer to combine the sugar and butter until light and fluffy. Scrape the bowl to ensure everything is mixed in. Mix in the the eggs, vanilla, yogurt and salt (scraping the sides of the bowl while mixing). Mix at medium-speed for 2 minutes, scraping the sides of the bowl, until well-combined. Stir in the blueberries.
- Divide the batter evenly among the cupcake liners to the ⅔-level (I like to use a spring ice cream scoop to transfer the batter). Bake for 19 to 23 minutes, until golden. Transfer to a wire cooling rack to cool.
PREPARE THE FROSTING:
- Add the blueberries to a small saucepan over low-heat. Heat slowly unilt the blueberries begin to break down, then mash them with a fork, and simmer for 10 minutes. Press the cooked blueberries through a sieve to get the juice, and allow to cool.
- In a large bowl, use an electric mixer to beat the butter until pale-colored. Add the powdered sugar in two stages, mixing for 2 minutes each time, scraping the bowl while mixing. Control the consistency of the frosting with the amount of sugar added. When fully mixed, gradually add the blueberry “juice” and mix until the buttercream is blue/purple, and fluffy in consistency.
Pipe the frosting on top of the cooled cupcakes, and top each with fresh blueberries, as desired! Refrigerate until ready to serve.
➡️ Tips and Substitutions:
- While fresh blueberries are ideal, frozen blueberries can be used as a substitute. However, be sure to thaw them and pat them dry before folding them into the batter to prevent excess moisture from affecting the texture of the cupcakes. Don’t use frozen blueberries to garnish the cupcake though.
- Gently fold the blueberries into the batter using a spatula to avoid crushing them and turning the batter blue.
- Allow the cupcakes to cool completely on a wire rack before frosting to prevent the frosting from melting.
- If you don’t wish to make a blueberry buttercream to frost your blueberry cupcakes, I suggest trying a cream cheese frosting instead.
✔️ Make Ahead Tips:
It’s okay to prepare the cupcake base ahead of time (keep the cupcakes in a sealed container for a day or two in the refrigerator). Then add the frosting when ready to serve.
❤️ What I Love About This Recipe:
- I love baking blueberry cupcakes as a seasonal dessert when fresh blueberries are in season.
- These fresh fruit cupcakes are enjoyed by people of all ages!
- This is an extremely pretty cupcake!
Favorite Cupcake Recipes:
Blueberry Cupcakes
Made with fresh blueberries!
Ingredients
CUPCAKES:
- ¾ cup granulated white sugar
- ½ cup (1 stick) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup blueberry yogurt
- ½ teaspoon salt
- 1¼ cups sifted all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1¼ cups fresh blueberries
FROSTING:
- 1¼ cups fresh blueberries (plus a few more for decor)
- 1 cup (2 sticks) salted butter, at room temperature
- 3½ cups sifted powdered sugar
Instructions
- Preheat the oven to 350℉, and line the cupcake pan with cupcake liners.
PREPARE THE CUPCAKES:
- In a large bowl, use an electric mixer to combine the sugar and butter until light and fluffy. Scrape the bowl to ensure everything is mixed in. Mix in the the eggs, vanilla, yogurt and salt (scraping the sides of the bowl while mixing). Mix at medium-speed for 2 minutes, scraping the sides of the bowl, until well-combined. Stir in the blueberries.
- Divide the batter evenly among the cupcake liners to the ⅔-level (I like to use a spring ice cream scoop to transfer the batter). Bake for 19 to 23 minutes, until golden. Transfer to a wire cooling rack to cool.
PREPARE THE FROSTING:
- Add the blueberries to a small saucepan over low-heat. Heat slowly unilt the blueberries begin to break down, then mash them with a fork, and simmer for 10 minutes. Press the cooked blueberries through a sieve to get the juice, and allow to cool.
- In a large bowl, use an electric mixer to beat the butter until pale-colored. Add the powdered sugar in two stages, mixing for 2 minutes each time, scraping the bowl while mixing. Control the consistency of the frosting with the amount of sugar added. When fully mixed, gradually add the blueberry "juice" and mix until the buttercream is blue/purple, and fluffy in consistency.
- Pipe the frosting on top of the cooled cupcakes, and top each with fresh blueberries, as desired! Refrigerate until ready to serve.
Nutrition
Serving: 1cupcake, Calories: 486kcal, Carbohydrates: 64g, Protein: 3g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 307mg, Potassium: 76mg, Fiber: 1g, Sugar: 52g, Vitamin A: 804IU, Vitamin C: 3mg, Calcium: 37mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
