Delicious Homemade Blueberries Cupcakes with Fresh Berries
This recipe for blueberry cupcakes is all about simplicity and flavor. Using fresh blueberries, a hint of lemon zest, and a buttery batter, these cupcakes are easy to whip up and even easier to enjoy. Whether you’re a seasoned baker or a beginner, this recipe guides you through each step to create cupcakes that are moist, tender, and bursting with berry goodness.
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened to room temperature)
- 3/4 cups granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk (at room temperature)
- 1 tablespoon lemon zest (optional, for added freshness)
- 1 cup fresh blueberries
- 8 ounces full-fat cream cheese (softened to room temperature)
- ½ cups unsalted butter (softened to room temperature)
- 2 ½ cups powdered sugar (sifted)
- 1 teaspoon pure vanilla extract
- 3 tablespoons blueberry puree (made by cooking down fresh blueberries)
- A pinch of salt
- Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set it aside.
- Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter. Set this aside.
- Cream the Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for creating a soft and airy cupcake texture.
- Add the Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and lemon zest (if using) until fully combined.
- Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until everything is combined. Be careful not to overmix, as this can lead to dense cupcakes.
- Fold in the Blueberries
Gently fold in the fresh blueberries using a spatula, being careful not to crush them. This will ensure that you get whole, juicy berries in every bite.
- Bake the Cupcakes
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 of a cupcake comes out clean or with just a few crumbs attached. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Blueberry Cream Cheese Frosting
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed until the sugar is incorporated, then increase the speed to medium and continue beating until the frosting is light and fluffy, about 2 minutes.
Add the blueberry puree, one tablespoon at a time, until you reach your desired color and flavor. Mix until fully combined.
- Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag or an offset spatula to frost the tops with the blueberry cream cheese frosting. You can decorate with a few extra fresh blueberries or a sprinkle of lemon zest if you like.
- Serve and Enjoy
Serve your delicious homemade blueberries cupcakes at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the cupcakes.
- If your frosting is too soft, refrigerate it for 15-20 minutes before piping to help it firm up.
- Adding a bit of lemon zest to the frosting can enhance the blueberry flavor and add a refreshing twist.
Have Fun Baking!