Blueberry Cream Cupcakes
Blueberry Cream Cupcakes are a delightful treat that combines moist vanilla cake with luscious blueberry cream cheese frosting. Perfect for any occasion, these cupcakes are bursting with fresh blueberry flavor and a creamy, tangy twist that will leave everyone asking for more. Whether it’s a birthday celebration or a cozy night in, these enchanting cupcakes are sure to brighten your day.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup whole milk
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time and mix in vanilla extract until well combined.
- Gradually alternate adding the dry ingredients and milk into the butter mixture until just combined.
- Gently fold in fresh blueberries.
- Fill each liner two-thirds full with batter and bake for about 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting with the cream cheese mixture.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: - For an extra zing, add lemon zest to the batter for a refreshing citrus flavor. - If using frozen blueberries, thaw and drain them first to prevent excess moisture in the batter.