These buttery-soft blueberry cream cupcakes are bursting with juicy blueberries and pure vanilla taste, and are topped with a fluffy cloud of lemony whipped cream cheese frosting. These cupcakes are an ideal deal with for spring and summer season when blueberries are in season.
I initially revealed this recipe in 2014 and have since added new photographs and extra useful success ideas. I additionally made some small enhancements to the recipe, that are mirrored within the printable recipe under.
When you’re on the lookout for a blueberry and vanilla-forward cupcake recipe, with a touch of lemon, and a giant fluffy cloud of whipped frosting on prime, you’ve landed in the correct place.
This new-and-improved cupcake batter is similar to my strawberry shortcake cupcakes model. (Have you ever tried these earlier than? Since you MUST!)
Seize These Substances
Right here’s What You Want & Why:
- Flour: All-purpose flour is the bottom of this cupcake batter.
- Baking Powder + Baking Soda: These leavening brokers give the cupcakes raise. See the video explaining the distinction between baking powder and baking soda.
- Salt: Taste enhancer/sweetness balancer.
- Melted Butter: Utilizing melted butter as a substitute of softened butter means you don’t want a mixer to make these splendidly tender cupcakes. I additionally admire which you can actually style that buttery taste, one thing you don’t at all times get in a cupcake recipe utilizing oil or creamed butter. That’s why I exploit melted butter in snickerdoodle cupcakes, too.
- Egg Whites: Utilizing simply the whites of the eggs makes for the lightest, fluffiest vanilla cake crumb… one thing you’ll additionally take pleasure in in my favourite white cake recipe.
- Bitter Cream: This retains the cupcakes moist. Plain yogurt works as a positive substitute.
- Milk: Complete milk makes for the very best style and texture, however lower-fat or nondairy can work in a pinch.
- Vanilla Bean + Extract: Apart from blueberries, vanilla is the principle taste in these cupcakes, so I like to recommend utilizing the pure variety right here, for the absolute best taste. You’ll additionally want the seeds scraped from 1/2 of a vanilla bean (–> that is my most popular selection). As a substitute of utilizing each, contemplate subbing in vanilla bean paste.
- Blueberries: I strongly encourage you to make use of recent blueberries; I discover frozen weighs down the batter and the cupcakes come out fairly dense.
The way to Make Blueberry Cream Cupcakes
The method for making these cupcakes is easy. Whisk collectively dry components, whisk collectively moist components, after which mix the 2. You don’t want a mixer for this batter! Gently fold within the blueberries.
You’ll have sufficient batter for 15 cupcakes, so line a normal 12-cup muffin pan after which a second one with 3 extra cupcake liners. Fill the liners simply 2/3 of the best way full. Don’t attempt to match all of the batter into 12 cups—the cupcakes will spill over the perimeters when baking. (Baker’s Tip: When you serve a dozen cupcakes, nobody could have any concept there have been 3 additional cupcakes that someway went lacking… that may be our little secret.)
These cupcakes take nearly 20 to 22 minutes to bake. Make certain they’re fully cool earlier than you frost them. Which brings us to this…
Lemon Whipped Cream Cheese Frosting
Want I say extra?? This gentle and fluffy whipped cream cheese frosting flavored with recent lemon is solely *chef’s kiss* on these blueberry cream cupcakes.
With simply the correct quantity of sweetness balanced with the tangy cream cheese and zingy lemon, you’ll be on the lookout for extra causes to make this frosting. (A couple of strategies: pistachio cupcakes, lemon raspberry cupcakes, angel meals cupcakes, strawberry cupcakes…)
Right here’s what you want:
- Heavy Cream (Chilly)
- Cream Cheese
- Confectioners’ Sugar
- Lemon Zest + Juice
- Vanilla Extract
Begin by whipping the chilly cream, similar to you do for making home made whipped cream. Upon getting stiff peaks, switch the whipped cream to a different bowl.
Subsequent, beat the cream cheese till clean and creamy (no lumps!), then add the remainder of the components. With a spatula, gently fold the whipped cream into the cream cheese combination. Go slowly—you don’t need to deflate the whipped cream an excessive amount of.
You’ll be able to pipe the whipped cream cheese frosting on the cupcakes, or just dollop and unfold it on prime. I like so as to add a number of recent blueberries and a bit sprig of recent mint for a simple garnish. Within the photographs, I used piping tip Ateco 808 (a big, broad spherical tip).
That’s it, you’re achieved! Mild and candy blueberry cupcakes with a fluffy cloud of cream on prime. The trace of lemon is just like the sunshine slicing by way of that cloud. 😉
Related Recipes + Flavors
For a stronger lemon taste, contemplate these lemon blueberry cupcakes and even this lemon blueberry cake.
And for those who love blueberry + cream + vanilla collectively, you completely make this blueberry cream cheese pie. (A favourite!)
Description
These buttery-soft blueberry cream cupcakes are bursting with juicy blueberries and pure vanilla taste, and are topped with a fluffy cloud of lemony whipped cream cheese frosting. These cupcakes are an ideal deal with for spring and summer season when blueberries are in season.
Cupcakes
Whipped Lemon Cream Cheese Frosting
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners, or bake in batches.
- In a big bowl, whisk the flour, baking powder, baking soda, and salt collectively. Put aside.
- In a medium bowl, whisk the melted butter and sugar collectively. Combination will probably be gritty. Whisk within the egg whites, bitter cream, milk, and vanilla extract till mixed.
- Pour the moist components into the dry components and whisk till the batter is totally mixed. Batter needs to be creamy and largely clean; a number of small lumps are OK. With a spatula, gently fold within the blueberries.
- Pour/spoon the batter into the liners, filling solely 2/3 full to keep away from spilling over the perimeters. You must have sufficient batter for 15 cupcakes.
- Bake for 20–22 minutes, or till a toothpick inserted within the heart comes out clear.
- Take away cupcakes from the oven and permit them to chill within the pan for 10 minutes, after which switch to a wire rack to chill fully. Cupcakes should be fully cooled earlier than topping.
- Make the frosting: In a big bowl utilizing a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high velocity till stiff peaks kind, about 3–4 minutes. When you by accident over-whip the cream, and it seems to be curdled and heavy, pour in a bit bit extra chilly heavy cream, and fold it in gently by hand with a spatula till it smooths out. Switch the whipped cream to a medium bowl.
- In the identical bowl used for the whipped cream (no want to clean it), beat the cream cheese on medium-high velocity till clean and creamy. Scrape down the perimeters of the bowl as wanted. Add the confectioners’ sugar, lemon zest, lemon juice, and vanilla extract and beat till clean, about 2 minutes. Add the whipped cream to the cream cheese combination and gently fold along with a spatula simply till mixed. Don’t overmix.
- Frost cooled cupcakes. You should utilize a piping bag and tip to pipe the frosting on, or unfold it on with an icing spatula or knife. I used piping tip Ateco 808. Garnish cupcakes with recent blueberries and/or mint, if desired.
- Serve instantly or retailer within the fridge till able to serve. Cowl and retailer leftover cupcakes within the fridge for as much as 5 days. I like to recommend a cupcake service for storing and transporting embellished cupcakes.
Notes
- Make Forward & Freezing Directions: Bake the cupcakes 1 day upfront. Preserve cupcakes coated tightly at room temperature and fill/frost the day of serving. You can also make the whipped cream cheese frosting and retailer it coated within the fridge for as much as 1 day earlier than utilizing. Unfrosted cupcakes could be frozen for as much as 3 months. Thaw in a single day within the fridge and produce to room temperature earlier than frosting and serving.
- Particular Instruments (affiliate hyperlinks): 12-count Muffin Pan | Cupcake Liners | Vanilla Bean | Glass Mixing Bowls | Whisk | Cooling Rack | Electrical Mixer (Handheld or Stand Mixer) | Citrus Zester | Citrus Juicer | Small Icing Spatula or Piping Bag (Reusable or Disposable) + Piping Tip (I used piping tip Ateco 808) | Cupcake Service
- Replace in 2025: This recipe was initially revealed in 2014. Over time, I made some refined enhancements. When you want to make it the previous means, cut back the baking powder to 1/2 teaspoon, use 1/2 cup (100g) granulated sugar and 1/2 cup gentle brown sugar, use 1 massive egg as a substitute of two egg whites, and add 2 teaspoons lemon zest. The unique recipe referred to as for cream cheese frosting.
- Can I Use Frozen Blueberries? For greatest outcomes, I strongly advocate utilizing recent. When you determine to make use of frozen, don’t thaw and anticipate the cupcakes to style dense.
- Egg Whites: It’s greatest to make use of solely egg whites on this cupcake recipe as a result of they’ll make sure that the crumb just isn’t weighed down by the fats in egg yolks. If wanted, you need to use 1 full egg as a substitute. Remember the feel of the cupcake will change.
- Bitter Cream & Complete Milk: Bitter cream and complete milk are strongly advisable for the very best style and texture. If wanted, plain yogurt (both Greek or common) works as a substitute of bitter cream. Identical goes with a lower-fat milk (I don’t advocate nonfat). Nondairy milk works in a pinch. You’ll be able to exchange each the entire milk and bitter cream with buttermilk (1 cup/240ml) if wanted.
- Vanilla: I exploit a mixture of pure vanilla extract and vanilla bean on this batter. You’ll be able to, in fact use vanilla bean paste as a substitute of utilizing each. I like to recommend 2 and 1/2 teaspoons vanilla bean paste.
- Be sure you try my 10 ideas for baking the BEST cupcakes earlier than you start.
- Cream Cheese: Be sure to are utilizing brick cream cheese and never cream cheese unfold. Bricks of cream cheese are usually 8 ounces (226g) every, so that you want 1 and 1/2 bricks.
