Experience the sweet burst of summer any time of year with these irresistible Blueberry Cream Cupcakes. Each bite gives you a buttery vanilla crumb studded with juicy blueberries, all crowned with an airy swirl of homemade whipped cream. Whether you’re baking for a special gathering or treating yourself on a quiet afternoon, this recipe transforms simple ingredients into a show-stopping dessert that’s both comfortingly familiar and delightfully fresh. Blueberry Cream Cupcakes are the perfect treat to brighten up any occasion.
Ingredients You’ll Need
You’ll be amazed at how a handful of basic pantry staples can create a dessert this memorable. Each ingredient has a purpose, lending richness, color, or that all-important blueberry zing to these cupcakes.
- All-purpose flour: The backbone of the cupcakes, giving them structure and a tender crumb.
- Baking powder: Ensures your cupcakes rise tall and fluffy, never dense.
- Salt: Just a little makes all the other flavors pop and keeps things balanced.
- Unsalted butter (softened): Provides richness and that classic, comforting flavor.
- Granulated sugar: Sweetens the batter and helps create a light, airy texture.
- Large eggs: Bind everything together and add moisture and structure.
- Vanilla extract: Gives the cupcakes a warm, aromatic sweetness.
- Whole milk: Keeps the batter tender and moist, for perfect cupcakes every time.
- Fresh blueberries: Bursting with color and tangy-sweet flavor, these are the stars of the show.
- Heavy whipping cream: Whipped to soft peaks for an ultra-luxurious topping.
- Powdered sugar: Lightly sweetens your whipped cream without weighing it down.
- Vanilla extract (for whipped cream): Adds a subtle aroma and flavor to the topping.
- Extra blueberries (optional): For the prettiest garnish and an extra shot of berry goodness.
How to Make Blueberry Cream Cupcakes
Step 1: Prep Your Cupcake Tins
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. This little upfront effort means your Blueberry Cream Cupcakes will pop right out after baking and look picture-perfect from the get-go.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Combining these first means you’ll get even results and no surprise clumps, ensuring every cupcake bakes up uniformly tender.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until it’s pale and fluffy. This step traps air in the batter, so don’t rush! It’s the secret to cupcakes with a light, delicate crumb.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, blending well after each addition so your batter stays smooth and even. Stir in the vanilla extract, which provides that signature cozy aroma Blueberry Cream Cupcakes are known for.
Step 5: Combine Wet and Dry Mixtures
Add the dry ingredients to your wet mixture in three parts, alternating with whole milk and beginning and ending with flour. This process keeps the batter silky and prevents overmixing, giving you tender cupcakes every time.
Step 6: Fold in the Blueberries
Gently fold in the fresh blueberries using a spatula. For extra insurance against sinking, toss the berries in a teaspoon of flour first. This way, you’ll get pops of blueberry in every single bite.
Step 7: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Pop the tray into the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling completely.
Step 8: Whip the Cream and Decorate
For that cloud-like topping, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spoon or pipe a generous swirl onto each cooled cupcake, and for that show-off finish, add extra blueberries on top.
How to Serve Blueberry Cream Cupcakes
Garnishes
If you’re looking to wow, sprinkle a few fresh blueberries and a dusting of powdered sugar over each cupcake. For added glam, a sprig of mint or a lemon zest curl can take your Blueberry Cream Cupcakes from delicious to dazzling with almost no effort.
Side Dishes
These cupcakes pair beautifully with a light fruit salad or a zesty lemonade. Serve them as the sweet finish to a summer brunch or alongside a scoop of vanilla ice cream for double the indulgence.
Creative Ways to Present
Arrange your Blueberry Cream Cupcakes on a rustic wooden board or cake stand for a farmhouse-chic vibe. For parties, place each cupcake in an individual dessert cup with extra berries around the base. You can even add edible flowers for a springtime twist!
Make Ahead and Storage
Storing Leftovers
Keep your cupcakes fresh by storing them in an airtight container in the refrigerator if they’re already topped with whipped cream. They’ll stay moist and delicious for up to two days—just be sure the container is sealed to prevent the whipped cream from absorbing any fridge odors.
Freezing
To freeze Blueberry Cream Cupcakes, leave off the whipped cream topping. Wrap the unfrosted cupcakes tightly in plastic wrap and transfer them to a zip-top freezer bag. They’ll keep their flavor and texture for up to two months. Thaw them overnight in the fridge when you’re ready to serve.
Reheating
While these cupcakes are delightful served chilled or at room temperature, if you prefer a slightly warm cake, let an unfrosted cupcake come to room temperature, then warm in the microwave for 10-15 seconds. Always add the whipped cream after reheating for the best texture.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just add the frozen blueberries straight from the freezer, and toss them in a little flour first to help prevent sinking and excess color bleeding. No need to thaw—using them frozen keeps your batter from getting too blue.
What’s the best way to get stiff peaks in whipped cream?
Make sure your heavy cream is very cold, and chill your bowl and whisk or beaters beforehand. Beat the cream at medium-high speed until you see distinct peaks that hold their shape—be careful not to overwhip, or you’ll head into butter territory!
Can these cupcakes be made gluten-free?
Yes! Substitute a good quality 1:1 gluten-free flour blend for the all-purpose flour. The rest of the recipe remains the same, so you won’t lose out on the signature flavor or texture of your Blueberry Cream Cupcakes.
How far in advance can I pipe on the whipped cream?
You can add the whipped cream up to two hours before serving for best results. If you need to prepare further ahead, stabilize the whipped cream with a teaspoon of instant pudding mix or cornstarch so it holds up longer without weeping.
Can I substitute the whipped cream with another frosting?
Definitely! A lemon cream cheese frosting or vanilla buttercream also pairs wonderfully with these cupcakes. But for the lightest, freshest finish, homemade whipped cream is tough to beat.
Final Thoughts
There’s something so cheerful about baking a batch of Blueberry Cream Cupcakes—whether you’re sharing them or savoring a quiet treat. I hope you’ll give these luscious, berry-studded beauties a try the next time you’re craving something special. Go ahead, gather your ingredients, and let a tray of Blueberry Cream Cupcakes bring a little extra sweetness to your table!
Print
Blueberry Cream Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Blueberry Cream Cupcakes that are bursting with fresh blueberries and topped with a luscious whipped cream. Perfect for any occasion, these cupcakes are a true treat for blueberry lovers.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup fresh blueberries
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- extra blueberries for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Gently fold in the fresh blueberries.
- Bake: Divide the batter evenly among the cupcake liners, bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
- Make Whipped Cream: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Decorate: Top each cooled cupcake with a swirl of whipped cream and garnish with extra blueberries if desired.
Notes
- For extra flavor, toss the blueberries in a teaspoon of flour before folding them into the batter to prevent sinking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 19g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
