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Blueberry Cupcakes
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4.67 from 3 votes

Blueberry Cupcakes

These fresh blueberry cupcakes are loaded with berries and even have a blueberry frosting swirled with vanilla!
Prep Time25 mins
Cook Time14 mins
Total Time39 mins
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 336kcal
Author: Stefani

Ingredients

Cupcake Ingredients

  • 1 cup granulated sugar
  • 1 3/4 cups cake flour not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest zest from about 1 small lemon
  • 1/4 cup unsalted butter room temperature
  • 2 large eggs room temperature
  • 1/3 cup full-fat sour cream
  • 1/4 cup canola oil you can also use vegetable oil
  • 2 teaspoons vanilla extract use pure, not imitation
  • 2/3 cup whole milk room temperature
  • 6 ounces fresh blueberries

Frosting Ingredients

  • 3 ounces fresh blueberries
  • 1 cup unsalted butter room temperature
  • 3 cups powdered sugar add more until it reaches your preferred consistency
  • 1/4 teaspoon salt

Instructions

Cupcake Instructions

  • Preheat oven to 350 F (175 C).
  • In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, salt, and lemon zest.
  • Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
  • In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  • Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  • Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
  • Gently fold in blueberries.
  • Fill cupcake liners just over 1/2 full.
  • Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
  • When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

Frosting Instructions

  • Heat blueberries in a small pot on medium-low heat, stirring periodically for about five minutes or until they soften and start to release their juice.
  • Push the cooked blueberries through a fine sieve to get a smooth blueberry sauce.
  • Beat butter on high speed with an electric mixer for about three minutes until light and airy.
  • Mix in powdered sugar a little bit at a time.
  • Add salt and continue to beat for another minute. If desired, add more powdered sugar to make the buttercream frosting stiffer.
  • Remove half of the frosting and place in a separate bowl.
  • Add 3 teaspoons of cooled blueberry sauce to the frosting still in the electric mixer bowl and mix until the frosting looks uniformly light purple.
  • Place some of each kind of frosting into one piping bag. Use a spatula to spread vanilla frosting on one half of a piping bag fitted with a star tip and blueberry frosting on the other half of the bag.
  • Pipe a frosting swirl onto cooled cupcakes.

Notes

  • Be careful not to over-mix the batter.
  • Use room temperature ingredients - everything will mix together more smoothly that way.
  • If you need to use frozen blueberries, bring them to room temperature before using.

Nutrition

Calories: 336kcal | Carbohydrates: 43g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 145mg | Potassium: 84mg | Fiber: 1g | Sugar: 33g | Vitamin A: 467IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg