These buttery-soft blueberry cream cupcakes are bursting with juicy blueberries and pure vanilla taste, and are topped with a fluffy cloud of lemony whipped cream cheese frosting. These cupcakes are an ideal deal with for spring and summer season when blueberries are in season.
I initially printed this recipe in 2014 and have since added new images and extra useful success ideas. I additionally made some small enhancements to the recipe, that are mirrored within the printable recipe under.
Should you’re searching for a blueberry and vanilla-forward cupcake recipe, with a touch of lemon, and an enormous fluffy cloud of whipped frosting on prime, you’ve landed in the precise place.
This new-and-improved cupcake batter is similar to my strawberry shortcake cupcakes model. (Have you ever tried these earlier than? Since you MUST!)
Seize These Components
Right here’s What You Want & Why:
- Flour: All-purpose flour is the bottom of this cupcake batter.
- Baking Powder + Baking Soda: These leavening brokers give the cupcakes elevate. See the video explaining the distinction between baking powder and baking soda.
- Salt: Taste enhancer/sweetness balancer.
- Melted Butter: Utilizing melted butter as a substitute of softened butter means you don’t want a mixer to make these splendidly gentle cupcakes. I additionally respect that you would be able to actually style that buttery taste, one thing you don’t at all times get in a cupcake recipe utilizing oil or creamed butter. That’s why I exploit melted butter in snickerdoodle cupcakes, too.
- Egg Whites: Utilizing simply the whites of the eggs makes for the lightest, fluffiest vanilla cake crumb… one thing you’ll additionally take pleasure in in my favourite white cake recipe.
- Bitter Cream: This retains the cupcakes moist. Plain yogurt works as a tremendous substitute.
- Milk: Complete milk makes for the most effective style and texture, however lower-fat or nondairy can work in a pinch.
- Vanilla Bean + Extract: In addition to blueberries, vanilla is the primary taste in these cupcakes, so I like to recommend utilizing the pure type right here, for the very best taste. You’ll additionally want the seeds scraped from 1/2 of a vanilla bean (–> that is my most popular selection). As an alternative of utilizing each, think about subbing in vanilla bean paste.
- Blueberries: I strongly encourage you to make use of recent blueberries; I discover frozen weighs down the batter and the cupcakes come out fairly dense.
Learn how to Make Blueberry Cream Cupcakes
The method for making these cupcakes is simple. Whisk collectively dry components, whisk collectively moist components, after which mix the 2. You don’t want a mixer for this batter! Gently fold within the blueberries.
You’ll have sufficient batter for 15 cupcakes, so line a typical 12-cup muffin pan after which a second one with 3 extra cupcake liners. Fill the liners simply 2/3 of the way in which full. Don’t attempt to match all of the batter into 12 cups—the cupcakes will spill over the perimeters when baking. (Baker’s Tip: Should you serve a dozen cupcakes, nobody can have any concept there have been 3 additional cupcakes that someway went lacking… that may be our little secret.)
These cupcakes take nearly 20 to 22 minutes to bake. Ensure that they’re fully cool earlier than you frost them. Which brings us to this…
Lemon Whipped Cream Cheese Frosting
Want I say extra?? This mild and fluffy whipped cream cheese frosting flavored with recent lemon is just *chef’s kiss* on these blueberry cream cupcakes.
With simply the correct quantity of sweetness balanced with the tangy cream cheese and zingy lemon, you’ll be searching for extra causes to make this frosting. (A number of recommendations: pistachio cupcakes, lemon raspberry cupcakes, angel meals cupcakes, strawberry cupcakes…)
Right here’s what you want:
- Heavy Cream (Chilly)
- Cream Cheese
- Confectioners’ Sugar
- Lemon Zest + Juice
- Vanilla Extract
Begin by whipping the chilly cream, similar to you do for making home made whipped cream. Upon getting stiff peaks, switch the whipped cream to a different bowl.
Subsequent, beat the cream cheese till clean and creamy (no lumps!), then add the remainder of the components. With a spatula, gently fold the whipped cream into the cream cheese combination. Go slowly—you don’t need to deflate the whipped cream an excessive amount of.
You’ll be able to pipe the whipped cream cheese frosting on the cupcakes, or just dollop and unfold it on prime. I like so as to add a couple of recent blueberries and just a little sprig of recent mint for a straightforward garnish. Within the images, I used piping tip Ateco 808 (a big, extensive spherical tip).
That’s it, you’re carried out! Mild and candy blueberry cupcakes with a fluffy cloud of cream on prime. The trace of lemon is just like the sunshine reducing by way of that cloud. 😉
Comparable Recipes + Flavors
For a stronger lemon taste, think about these lemon blueberry cupcakes and even this lemon blueberry cake.
And should you love blueberry + cream + vanilla collectively, you completely make this blueberry cream cheese pie. (A favourite!)
Description
These buttery-soft blueberry cream cupcakes are bursting with juicy blueberries and pure vanilla taste, and are topped with a fluffy cloud of lemony whipped cream cheese frosting. These cupcakes are an ideal deal with for spring and summer season when blueberries are in season.
Cupcakes
Whipped Lemon Cream Cheese Frosting
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners, or bake in batches.
- In a big bowl, whisk the flour, baking powder, baking soda, and salt collectively. Put aside.
- In a medium bowl, whisk the melted butter and sugar collectively. Combination might be gritty. Whisk within the egg whites, bitter cream, milk, and vanilla extract till mixed.
- Pour the moist components into the dry components and whisk till the batter is totally mixed. Batter must be creamy and largely clean; a couple of small lumps are OK. With a spatula, gently fold within the blueberries.
- Pour/spoon the batter into the liners, filling solely 2/3 full to keep away from spilling over the perimeters. You must have sufficient batter for 15 cupcakes.
- Bake for 20–22 minutes, or till a toothpick inserted within the heart comes out clear.
- Take away cupcakes from the oven and permit them to chill within the pan for 10 minutes, after which switch to a wire rack to chill fully. Cupcakes have to be fully cooled earlier than topping.
- Make the frosting: In a big bowl utilizing a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high pace till stiff peaks kind, about 3–4 minutes. Should you by accident over-whip the cream, and it appears to be like curdled and heavy, pour in just a little bit extra chilly heavy cream, and fold it in gently by hand with a spatula till it smooths out. Switch the whipped cream to a medium bowl.
- In the identical bowl used for the whipped cream (no want to scrub it), beat the cream cheese on medium-high pace till clean and creamy. Scrape down the perimeters of the bowl as wanted. Add the confectioners’ sugar, lemon zest, lemon juice, and vanilla extract and beat till clean, about 2 minutes. Add the whipped cream to the cream cheese combination and gently fold along with a spatula simply till mixed. Don’t overmix.
- Frost cooled cupcakes. You need to use a piping bag and tip to pipe the frosting on, or unfold it on with an icing spatula or knife. I used piping tip Ateco 808. Garnish cupcakes with recent blueberries and/or mint, if desired.
- Serve instantly or retailer within the fridge till able to serve. Cowl and retailer leftover cupcakes within the fridge for as much as 5 days. I like to recommend a cupcake provider for storing and transporting embellished cupcakes.
Notes
- Make Forward & Freezing Directions: Bake the cupcakes 1 day prematurely. Preserve cupcakes lined tightly at room temperature and fill/frost the day of serving. You can also make the whipped cream cheese frosting and retailer it lined within the fridge for as much as 1 day earlier than utilizing. Unfrosted cupcakes might be frozen for as much as 3 months. Thaw in a single day within the fridge and convey to room temperature earlier than frosting and serving.
- Particular Instruments (affiliate hyperlinks): 12-count Muffin Pan | Cupcake Liners | Vanilla Bean | Glass Mixing Bowls | Whisk | Cooling Rack | Electrical Mixer (Handheld or Stand Mixer) | Citrus Zester | Citrus Juicer | Small Icing Spatula or Piping Bag (Reusable or Disposable) + Piping Tip (I used piping tip Ateco 808) | Cupcake Provider
- Replace in 2025: This recipe was initially printed in 2014. Over time, I made some refined enhancements. Should you desire to make it the outdated means, cut back the baking powder to 1/2 teaspoon, use 1/2 cup (100g) granulated sugar and 1/2 cup mild brown sugar, use 1 massive egg as a substitute of two egg whites, and add 2 teaspoons lemon zest. The unique recipe known as for cream cheese frosting.
- Can I Use Frozen Blueberries? For finest outcomes, I strongly suggest utilizing recent. Should you determine to make use of frozen, don’t thaw and count on the cupcakes to style dense.
- Egg Whites: It’s finest to make use of solely egg whites on this cupcake recipe as a result of they are going to make sure that the crumb is just not weighed down by the fats in egg yolks. If wanted, you need to use 1 full egg as a substitute. Remember the feel of the cupcake will change.
- Bitter Cream & Complete Milk: Bitter cream and entire milk are strongly advisable for the most effective style and texture. If wanted, plain yogurt (both Greek or common) works as a substitute of bitter cream. Identical goes with a lower-fat milk (I don’t suggest nonfat). Nondairy milk works in a pinch. You’ll be able to substitute each the entire milk and bitter cream with buttermilk (1 cup/240ml) if wanted.
- Vanilla: I exploit a mix of pure vanilla extract and vanilla bean on this batter. You’ll be able to, in fact use vanilla bean paste as a substitute of utilizing each. I like to recommend 2 and 1/2 teaspoons vanilla bean paste.
- You’ll want to take a look at my 10 ideas for baking the BEST cupcakes earlier than you start.
- Cream Cheese: Be sure you are utilizing brick cream cheese and never cream cheese unfold. Bricks of cream cheese are sometimes 8 ounces (226g) every, so that you want 1 and 1/2 bricks.
