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    Home

    Moist and Fluffy Blueberry Cupcakes

    June 8, 2023 by stylesweet 9 Comments

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    Jump to Recipe - Print Recipe

    With real blueberries both in the batter and frosting, these cute and vibrant blueberry cupcakes are absolutely delightful! They are super moist and fluffy with purple buttercream frosting - everything you could ever want in one little cupcake.

    Blueberry cupcakes with purple frosting and a bite taken out

    You will love making these cupcakes during the summer when fresh blueberries are at their finest. However, you can easily make this blueberry cupcake recipe all year long using frozen blueberries.

    Jump to:
    • How it Works
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • How to Keep Blueberries from Sinking in the Cake
    • Tessa's Decorating Tips
    • Blueberry Cupcake Recipe FAQs
    • Related
    • Recipe

    Real blueberries are suspended throughout sour cream vanilla cupcakes that bake into sweet, jammy pockets. They have a light and springy texture that's textbook perfection, but it's the vibrant blueberry buttercream that make me ooh and ahh!

    Feel fruity, this recipe was inspired by my orange cupcakes and raspberry cupcakes on this site, but instead of freeze dried fruit, I used real blueberries like in this strawberry cream cheese frosting.

    Love blueberries? Try this Blueberry Chocolate Cake!

    How it Works

    This blueberry cupcake recipe uses sour cream in the batter. The sour cream is acidic and higher in fat that regular milk. Both of these characteristics makes them tender and contribute to their moistness.

    Due to its lower protein content, cake flour makes baked good softer and fluffier. These cupcakes are no exception. However, sometimes this leads to too soft cakes that start to crumble, so I like to use a combination of both cake and all-purpose flour for softness and structure.

    The cupcakes are made using the creaming method. This mean air is whipped into softened butter and granulated sugar to create a lighter, fluffier batter. The batter is still thick, making is perfect for keeping the blueberries from sinking to the button of the cupcakes.

    A white plate with a cupcake and purple blueberry buttercream swirled on top and fresh blueberries

    Ingredients

    This cupcake recipes uses a delicious sour cream vanilla cake base. It is made with common baking ingredients and real blueberries:

    • Blueberries - both fresh and frozen work here. Do not thaw.
    • Cake flour - a combination of both cake and all-purpose flour make the fluffiest cupcakes, but see Substations if you don't have any
    • All-purpose flour - often cake flour can be too soft, so I like a combination of the two
    • Sour cream - it adds moisture and acts as a tenderizer
    • Milk - use full fat if you have, but any milk (diary or plant-based) will do
    • Unsalted butter - make sure that it is softened to room temperature since this recipes used the creaming method for lightness
    • Vanilla extract
    • Large eggs
    • Powdered sugar - sifted, as needed, for the buttercream
    • Lemon juice - I really only used lemon in the frosting, but you can add lemon zest to the cupcakes too - see Substitutions

    See recipe card for quantities.

    Instructions

    The cupcake batter uses the creaming method to mix up the butter and sugar to yield a lighter, fluffier cupcake. The frosting is made in two parts - first, the blueberry sauce and then the whipped buttercream frosting.

    A bowl of blueberries tossed in flour

    Toss the blueberries in flour to keep from sinking to the bottom of the cupcakes

    Blueberries being folded into cake batter

    Fold in the blueberries so that they don't turn the batter purple.

    Blueberry cupcake batter in cupcake pans

    Save a few blueberries per cupcake to place on top for even distribution.

    A bowl of fluffy blueberry buttercream on a white table

    Whip up the blueberry frosting, starting with the sauce as the cupcakes bake.

    Substitutions

    • Frozen Blueberries - these work totally fine! Do not thaw ahead of time.
    • Cake Flour - For every cup of cake flour, measure out 1 cup of all-purpose flour minus 2 tablespoons. Add back 2 tablespoons of either corn starch or arrowroot powder to get 1 cup of cake flour.
    • Sour Cream - Replace both the sour cream and milk with equal parts buttermilk.

    Variations

    • Lemon Blueberry- add lemon zest to the sugar and rub between your fingertips until fragrant
    • Almond Blueberry - use this almond cake recipe and add 1 ½ cups blueberries.

    Equipment

    Make the cupcake batter and buttercream with an electric mixer (stand or hand) for ultimate fluff and lightness! You will also need:

    • Muffin tin
    • Rubber spatula
    • Spring-loaded scooper
    • Cupcake liners
    • Saucepan
    • Mesh seive
    • Piping bag
    A plater of cupcakes with purple blueberry buttercream swirled on top and fresh blueberries

    Storage

    Store the cupcakes at room temperature for up to 2 days. Cover in a cake box or in an air-tight container.

    In order to extend their freshness, transfer leftovers in an air-tight container to the refrigerator for up to 3 days.

    Unfrosted cupcakes may be wrapped in bundles of 4 or 6 and stored in the freezer for up to one month. 

    Likewise, wrap leftover buttercream in plastic and store in the freezer for up to 3 months. Be sure to thaw and rewhip the frosting before using.

    How to Keep Blueberries from Sinking in the Cake

    First, toss the blueberries in a tablespoon of flour. Then gently fold them into the batter before scooping. Save a few blueberries per cupcake and add them on top. Poke them into the batter to partially submerge.

    Tessa's Decorating Tips

    You gotta love a classic cupcake swirl! This one reminds of a soft serve ice cream. Use a plain round tip and pipe the buttercream by spiralling around the top of the cupcake.

    Keep the piping bag straight up from the cupcake. When you are done piping, release all pressure on the piping bag before pulling it away.

    Another option is to simply swipe on buttercream with an offset spatula or the back of a spoon. Finally, top with fresh blueberries or edible flowers just before serving.

    Frosted blueberry cupcakes with purple frosting and edible flowers on top

    Blueberry Cupcake Recipe FAQs

    Do I have to use cake flour?

    You don't have to use cake flour, but cake flour has a lower percentage of protein compared to all-purpose flour that makes the cake softer. See Substitutions for making your own cake flour alternative

    What the difference between blueberry cupcakes and muffins?

    Cupcakes have a lighter texture throughout. They bake up a little flatter, making room for frosting. Muffins often have a chewier texture with an emphasis on a larger, crispy muffin top.

    What is the secret to moist, fluffy cupcakes?

    Sour cream! This magic ingredient adds moisture from fat and tenderness from acidity.

    Related

    Looking for other recipes like this? Try these:

    • Cupcakes with pink raspberry buttercream and fresh raspberries
      Jam-Filled Raspberry Cupcakes
    • A three layer vanilla cake with strawberry filling that's been sliced open
      Vanilla Cake with Strawberry Filling
    • A blueberry layer cake with purple ombre frosting
      Blueberry Layer Cake
    • A tabletop scene with a cut open blueberry pound cake
      Blueberry Pound Cake

    Please leave a star review if you loved this recipe! Make sure to share your recipes and tag me on Instagram @stylesweetdaily. 

    Recipe

    A cupcake with purple blueberry frosting swirled on top with a fresh blueberry
    Print Recipe
    5 from 4 votes

    Moist and Fluffy Blueberry Cupcakes

    These vibrant blueberry cupcakes are moist and fluffy with the most delicious real blueberry buttercream frosting.
    Prep Time15 minutes mins
    Cook Time22 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: blueberry cake, blueberry cupcakes, whipped buttercream frosting
    Servings: 15

    Ingredients

    For the Blueberry Cupcakes

    • ½ cup whole milk
    • ¼ cup sour cream
    • ¾ cup (95g) cake flour
    • ¾ cup (95g) all-purpose flour + 1 tablespoon divided
    • 1 tea baking powder
    • ¼ tea baking soda
    • ¼ tea kosher salt
    • ½ cup (1 stick, 113g) unsalted butter room temperature
    • 1 cup (200g) granulated sugar
    • 2 tea vanilla extract
    • 2 large eggs
    • 1 ½ cups blueberries

    For the Blueberry Buttercream

    • 1 ½ cups blueberries fresh or frozen
    • 1 tablespoon fresh lemon juice
    • 1 cup (227g) unsalted butter softened
    • 3 ½ cups powdered sugar
    • 1 tea vanilla extract

    Instructions

    To Make the Blueberry Cupcakes

    • Pre-heat the oven to 350°F. Line a muffin tin with paper liners and set aside.
    • In a bowl or measuring cup, mix together the milk and sour cream. In a separate mixing bowl, whisk together the cake flour, all-purpose flour (save 1 tablespoon), baking powder, baking soda, and salt. Set aside.
    • In a bowl using an electric mixer, mix the butter until smooth. Add the sugar and mix on medium speed until light and airy, 3 to 4 minutes.
    • Add the eggs, one at a time, waiting until each incorporates into the batter. Add the vanilla and mix to combine. Stop the mixer and scrape down the sides of the bowl.
    • Add half of the dry ingredients and mix to combine. With the mixer on low, stream in the milk mixture and mix to combine. Add the remaining dry ingredients and mix to combine.
    • Toss the blueberries with the reserved tablespoon flour. Save ⅓ of the blueberries then fold in the remaining berries.
    • Evenly distribute the batter into the cupcake tins, filling each about ¾ of the way full. You should get 14 to 16 cupcakes. Top the cupcakes with 2 to 3 blueberries each and gently poke down to partially submerge.
    • Bake for 20 to 23 minutes, or until a toothpick inserted into the centers comes out clean. Cool the cupcake on a wire rack before icing.

    To Make the Blueberry Buttercream

    • Put the blueberries in a saucepan along with the lemon juice and 2 tablespoons water. Cook over medium heat until the liquids begin to simmer then reduce to low heat.
    • Continue to cook the blueberries until they softened and can easily be smashed with a spatula.
    • Place a mesh sieve over a bowl and pour in the blueberry sauce. Press down on the fruit with a spatula or the back of a spoon to release all of the juices. Discard the seeds and skin. Set aside to completely cool.
    • When ready, use an electric mixer to mix the butter until smooth. Add 2 cups of powdered sugar. mix on low speed until combined then mix on medium until creamy.
    • Add about 4 tablespoons blueberry sauce and the vanilla. Mix to combine.
    • Add another 1 ½ cups powdered sugar and mix to combine. Whip on medium speed until smooth and flluffy.

    Notes

    Store the cupcakes at room temperature for up to 2 days. Cover in a cake box or in an air-tight container.
    In order to extend their freshness, transfer leftovers in an air-tight container to the refrigerator for up to 3 days.
    Unfrosted cupcakes may be wrapped in bundles of 4 or 6 and stored in the freezer for up to one month. 
    Likewise, wrap leftover buttercream in plastic and store in the freezer for up to 3 months. Be sure to thaw and rewhip the frosting before using.
    « Easy Coffee Buttercream
    Coffee Cupcakes »

    Reader Interactions

    Comments

    1. Jena R.

      June 13, 2023 at 1:41 pm

      5 stars
      Such cute cupcakes! The frosting is absolutely amazing. Thank you!!

      Reply
    2. Carmen

      June 23, 2023 at 1:32 pm

      Hi, what cupcake liners are these and where would I be able to find them? Are they the same as the stiff paper cups used for brioche? Thanks!

      Reply
      • stylesweet

        June 23, 2023 at 1:53 pm

        Hi! They are Wilton but I hear they are sadly discontinued...But yes, I think you could use brioche cases. Happy Baking!

        Reply
    3. Zane

      August 22, 2023 at 2:16 pm

      5 stars
      I made these over the weekend and they were a huge hit!

      Reply
    4. Ali

      September 06, 2023 at 5:44 pm

      I'd like to make these in a mini size, any tips on converting the recipe?

      Reply
      • stylesweet

        September 14, 2023 at 2:42 am

        Hi! They should bake up just fine as minis. Take care not to overfill the pan/liners (about 2/3 full) and reduce the baking time. Happy Baking!

        Reply
    5. Aria

      February 21, 2024 at 3:24 pm

      5 stars
      Love these with the blueberry buttercream too. You think you could turn it into a cake?

      Reply
    6. Angela

      May 19, 2024 at 5:12 pm

      5 stars
      These turned out great and naturally colored icing was beautifully vibrant.

      Reply
      • stylesweet

        May 19, 2024 at 6:35 pm

        Yay! I am so glad you enjoyed them. Thank you!

        Reply

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    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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