Blueberry Cupcake Recipe

Excited to share my latest baking adventure! These Blueberry Cupcakes are bursting with flavor from fresh blueberries in the batter and a luscious blueberry cream frosting on top. Perfect for any occasion!


• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1/2 cup blueberry crashed
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the blueberry cream frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup blueberry puree
• 1 teaspoon vanilla extract
• purple food coloring (optional)


. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
. In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
. Stir in the blueberry puree, milk, and vanilla extract until well combined.
. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
For the blueberry cream frosting:
. In a mixing bowl, beat the softened butter until smooth.
. Gradually add the powdered sugar, beating until creamy.
. Mix in the blueberry puree and vanilla extract until well incorporated. Add a drop of purple food coloring if desired, for a deeper color.
. Once the cupcakes are completely cooled, frost them generously with the blueberry cream frosting.

Enjoy these delightful blueberry cupcakes

Leave a Comment