Blueberry Cream Cheese Cupcakes

These Blueberry Cream Cheese Cupcakes combine everything you love about blueberry muffins with the decadence of a proper frosted cupcake, creating a treat that’s impossible to resist!

This bakery-quality recipe is surprisingly easy to make at home, whether you’re baking for a special occasion or simply craving a delicious homemade treat. The beloved pairing of blueberries and cream cheese has universal appeal across North America, making these cupcakes perfect for everything from summer gatherings (when berries are at their peak) to year-round celebrations using frozen berries.

Why Blueberry Cream Cheese Cupcake Combo is Perfection

• Perfect Flavor Balance: The sweetness of the blueberry-studded cake beautifully complements the tangy cream cheese frosting
• Incredibly Moist Crumb: A tender, soft cake texture that stays fresh for days
• Packed with Juicy Blueberries: Every bite contains bursts of blueberry goodness
• Luscious Cream Cheese Frosting: Silky, tangy, and perfectly pipeable
• Easy & Reliable Recipe: Detailed instructions guarantee success for bakers of all levels

What makes these blueberry cream cheese cupcakes truly special is how the tanginess of the cream cheese frosting cuts through the sweetness of the cake and berries. This creates a perfect balance that keeps you coming back for “just one more bite.”

Blueberry Cream Cheese Cupcakes Recipe Overview

Equipment You’ll Need

• Muffin tin
• Paper liners or cooking spray
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula
• Whisk
• Cooling rack

Blueberry Cream Cheese Cupcakes Ingredients

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Key Ingredients

• For the Blueberry Cupcakes:

• 1½ cups (190g) all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup (113g) unsalted butter, softened to room temperature

• 1 cup (200g) granulated sugar

• 2 large eggs, at room temperature

• 1½ teaspoons vanilla extract

• ½ cup (120ml) buttermilk, at room temperature

• 1½ cups (225g) fresh or frozen blueberries (if frozen, do NOT thaw)

• 1 tablespoon all-purpose flour (for coating berries)

• For the Cream Cheese Frosting:

• 8 oz (226g) full-fat block cream cheese, softened to room temperature

• ½ cup (113g) unsalted butter, softened to room temperature

• 3½ cups (420g) powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

Important Notes on Key Ingredients:

Cream Cheese: Use only full-fat cream cheese in block form (not the spreadable kind in tubs) for the best frosting texture and stability. It must be completely softened to room temperature to ensure a smooth, lump-free frosting.

Blueberries: Both fresh and frozen blueberries work beautifully in this recipe. If using frozen, add them directly from the freezer – do not thaw, or you’ll end up with blue batter! To prevent blueberries from sinking to the bottom of your cupcakes, gently toss them in a tablespoon of flour before folding into the batter.

Butter: Quality unsalted butter at proper room temperature creates a perfectly creamed base for both the cupcake batter and frosting. It should be soft enough to leave an indent when pressed, but not melting or oily.

Buttermilk: This acidic ingredient reacts with the baking powder to create tender, moist cupcakes. No buttermilk on hand? Make your own by adding ½ tablespoon of lemon juice or white vinegar to ½ cup regular milk and letting it sit for 5 minutes.

How To Make Blueberry Cream Cheese Cupcakes

Baking the Blueberry Cupcakes

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Instructions

• Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
• Mix Dry Ingredients: In a medium bowl, whisk together 1½ cups flour, baking powder, and salt. Set aside.
• Prepare Blueberries: In a separate small bowl, toss blueberries with 1 tablespoon of flour until lightly coated. This helps prevent them from sinking to the bottom of the cupcakes.
• Cream Butter and Sugar: In a large bowl using a hand mixer or stand mixer with paddle attachment, beat the softened butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes. Don’t rush this step – proper creaming incorporates air for a tender crumb!
• Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
• Alternate Dry and Wet: With the mixer on low speed, add the dry ingredients in three additions, alternating with two additions of buttermilk, beginning and ending with the dry ingredients. Mix just until incorporated after each addition. Be careful not to overmix!
• Fold in Blueberries: Using a rubber spatula, gently fold the flour-coated blueberries into the batter.
• Fill Cupcake Liners: Using an ice cream scoop or ¼ cup measure for even portions, fill each cupcake liner about ⅔ full with batter.
• Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cupcakes should spring back when lightly touched.
• Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. They must be completely cool or the frosting will melt!

Making the Perfect Cream Cheese Frosting

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Instructions

• Beat Cream Cheese and Butter: In a large bowl using a hand mixer or stand mixer with paddle attachment, beat the softened cream cheese and butter together on medium-high speed until completely smooth and creamy, about 2-3 minutes. This step is crucial – any lumps now will remain in your finished frosting!
• Add Powdered Sugar: With the mixer on low speed, gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition.
• Add Flavor: Beat in the vanilla extract and pinch of salt.
• Achieve Perfect Consistency: Increase speed to medium-high and beat for 2 minutes until light and fluffy. If the frosting seems too thick, add 1 tablespoon of heavy cream or milk. If it’s too thin, add a bit more powdered sugar.

Assembly & Decoration

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Instructions

• Frost Cupcakes: Once cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake. For a professional look, use a large star tip (like Wilton 1M) to pipe swirls of frosting.
• Garnish: Top each frosted cupcake with a few fresh blueberries. For an extra special touch, add a light sprinkle of lemon zest or a small sprig of mint.

Tips for Blueberry Cream Cheese Cupcakes Bliss

For Perfect Cream Cheese Frosting:

• Room Temperature Is Non-Negotiable: Both cream cheese and butter must be properly softened for a smooth, lump-free frosting. Leave them out for at least 1-2 hours before starting.
• Beat Thoroughly: Ensure cream cheese and butter are beaten together until completely smooth before adding any sugar.
• Don’t Overbeat: Once all ingredients are combined, avoid excessive beating as this can cause the frosting to become too soft and runny.
• Chill If Needed: If your kitchen is warm or the frosting seems too soft for piping, refrigerate it for 15-20 minutes to firm up slightly.

For Moist, Perfect Cupcakes:

• Measure Flour Correctly: Spoon flour into measuring cups and level with a knife for accurate measurements – don’t scoop directly from the container.
• Don’t Overmix: Once you add flour, mix just until combined to avoid developing gluten, which leads to tough cupcakes.
• Check Early: Start checking for doneness at the minimum bake time. Overbaking is the number one cause of dry cupcakes!
• Use a Scoop: For professional-looking, uniform cupcakes, use an ice cream scoop or ¼ cup measure to portion batter.

For Beautiful Blueberry Distribution:

• Gentle Folding: When incorporating flour-coated blueberries, use a light hand to minimize breakage and blue streaking.
• Fill Strategically: After adding some batter to each cup, you can place a few blueberries in the middle, then cover with more batter for inside-out distribution.

Flavor Variations to Try

• Lemon-Blueberry: Add 1 tablespoon of lemon zest to the cupcake batter and/or 1 teaspoon to the cream cheese frosting for a bright, citrusy twist.
• Mixed Berry: Replace half the blueberries with raspberries or blackberries (note that raspberries are softer and may create more color bleeding).
• Streusel-Topped: Before baking, sprinkle cupcakes with a simple cinnamon streusel (mix ¼ cup each flour and brown sugar with 2 tablespoons butter and ½ teaspoon cinnamon until crumbly).
• Almond Accent: Add ¼ teaspoon almond extract to the batter for a subtle complementary flavor.

Storing Your Blueberry Cream Cheese Cupcakes

Because of the cream cheese frosting, these cupcakes must be refrigerated in an airtight container. They’ll keep well for up to 3-4 days. For the best flavor and texture experience, let them sit at room temperature for about 20 minutes before serving – the slight chill from the refrigerator firms up the frosting nicely while allowing the cake to soften to the perfect texture.

Unfrosted cupcakes can be frozen in a sealed container for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

FAQs About Blueberry Cream Cheese Cupcakes

Q: Why is my cream cheese frosting runny? A: This usually happens if your ingredients were too warm or the frosting was overbeaten. Make sure cream cheese and butter are softened but still slightly cool to the touch. If your frosting becomes runny, refrigerate it for 30 minutes, then briefly rebeat.

Q: Why did my blueberries sink to the bottom of the cupcakes? A: Coating blueberries in flour helps them stay suspended in the batter. Also, make sure your batter isn’t too thin – proper creaming of butter and sugar creates structure that helps support the berries.

Q: Can I use low-fat cream cheese for the frosting? A: I don’t recommend it. Low-fat cream cheese contains more water, which often results in a frosting that’s too soft to hold its shape. Full-fat cream cheese produces the best texture and flavor.

Q: Can I make these cupcakes ahead of time? A: Absolutely! You can bake the cupcakes a day ahead and store unfrosted in an airtight container at room temperature. The frosting can also be made a day ahead and refrigerated. Bring frosting to room temperature and rewhip briefly before using.

Q: My cupcakes are too dense. What went wrong? A: Overmixing the batter after adding flour develops gluten, resulting in dense cupcakes. Mix just until the ingredients are combined. Also, make sure your leavening agents are fresh.

Sweet Baking !!

These Blueberry Cream Cheese Cupcakes are the perfect balance of moist, tender cake, juicy berry bursts, and tangy, creamy frosting. Whether you’re baking for a special occasion or just treating yourself to something delicious, this recipe delivers bakery-quality results with home-kitchen simplicity.

The combination of sweet blueberries and tangy cream cheese creates an irresistible flavor profile that will have everyone asking for your secret recipe. From summer potlucks to winter celebrations, these cupcakes are sure to become a staple in your baking repertoire.

Have you tried this recipe? Let me know how your blueberry cream cheese cupcakes turned out in the comments below! And if you share your creations on social media, be sure to tag #BlueberryBliss so I can admire your work!