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.
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.
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.
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.
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.
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.
Toss the blueberries in flour to keep from sinking to the bottom of the cupcakes
Fold in the blueberries so that they don't turn the batter purple.
Save a few blueberries per cupcake to place on top for even distribution.
Whip up the blueberry frosting, starting with the sauce as the cupcakes bake.
- 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.
- 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.
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
- Mesh seive
- Piping bag
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.
Blueberry Cupcake Recipe FAQs
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
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.
Sour cream! This magic ingredient adds moisture from fat and tenderness from acidity.
Looking for other recipes like this? Try these:
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Moist and Fluffy Blueberry Cupcakes
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
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.