These buttery-soft blueberry cream cupcakes are bursting with juicy blueberries and pure vanilla flavor, and are topped with a fluffy cloud of lemony whipped cream cheese frosting. These cupcakes are a perfect treat for spring and summer when blueberries are in season.
If you’re looking for a blueberry and vanilla-forward cupcake recipe, with a hint of lemon, and a big fluffy cloud of whipped frosting on top, you’ve landed in the right place.
Grab These Ingredients
The process for making these cupcakes is straightforward. Whisk together dry ingredients, whisk together wet ingredients, and then combine the two. You don’t need a mixer for this batter! Gently fold in the blueberries.
The process for making these cupcakes is straightforward. Whisk together dry ingredients, whisk together wet ingredients, and then combine the two. You don’t need a mixer for this batter! Gently fold in the blueberries.
Lemon Whipped Cream Cheese Frosting
This light and fluffy whipped cream cheese frosting flavored with fresh lemon is simply *chef’s kiss* on these blueberry cream cupcakes.
With just the right amount of sweetness balanced with the tangy cream cheese and zingy lemon, you’ll be looking for more reasons to make this frosting.
Here’s what you need:
- Heavy Cream (Cold)
- Cream Cheese
- Confectioners’ Sugar
- Lemon Zest + Juice
- Vanilla Extract
Start by whipping the cold cream, just like you do for making homemade whipped cream. Once you have stiff peaks, transfer the whipped cream to another bowl.
Next, beat the cream cheese until smooth and creamy (no lumps!), then add the rest of the ingredients. With a spatula, gently fold the whipped cream into the cream cheese mixture. Go slowly—you don’t want to deflate the whipped cream too much.
You can pipe the whipped cream cheese frosting on the cupcakes, or simply dollop and spread it on top. I like to add a few fresh blueberries and a little sprig of fresh mint for an easy garnish.
That’s it, you’re done! Light and sweet blueberry cupcakes with a fluffy cloud of cream on top. The hint of lemon is like the sunshine cutting through that cloud. 😉
Blueberry Cream Cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 15 cupcakes
Description
These buttery-soft blueberry cream cupcakes are bursting with juicy blueberries and pure vanilla flavor, and are topped with a fluffy cloud of lemony whipped cream cheese frosting. These cupcakes are a perfect treat for spring and summer when blueberries are in season.
Ingredients
Cupcakes
- 1 and 2/3 cups (209g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 2 large egg whites*
- 1/4 cup (60g) sour cream or plain yogurt*
- 3/4 cup (180ml) whole milk*
- 2 teaspoons pure vanilla extract
- seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
- 1 and 1/3 cups (about 186g) fresh blueberries
Whipped Lemon Cream Cheese Frosting
- 1 cup (240ml) heavy cream, cold
- 12 ounces (340g) full-fat brick cream cheese, softened to room temperature
- 1 and 1/3 cups (160g) confectioners’ sugar
- 1 teaspoon fresh lemon zest
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- optional: fresh blueberries and mint, for garnish
Instructions
- 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 large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a medium bowl, whisk the melted butter and sugar together. Mixture will be gritty. Whisk in the egg whites, sour cream, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. Batter should be creamy and mostly smooth; a few small lumps are OK. With a spatula, gently fold in the blueberries.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before topping.
- Make the frosting: In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out. Transfer the whipped cream to a medium bowl.
- In the same bowl used for the whipped cream (no need to wash it), beat the cream cheese on medium-high speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, lemon zest, lemon juice, and vanilla extract and beat until smooth, about 2 minutes. Add the whipped cream to the cream cheese mixture and gently fold together with a spatula just until combined. Do not overmix.
- Frost cooled cupcakes. You can use a piping bag and tip to pipe the frosting on, or spread it on with an icing spatula or knife. I used piping tip ateco 808 Garnish cupcakes with fresh blueberries and/or mint, if desired.
- Serve immediately or store in the refrigerator until ready to serve. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.