Go Back
–+ servings
sweet blueberry cupcake dessert

Blueberry Cupcake

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 muffin tin 12-cup
  • 12 paper cupcake liners
  • 2 Mixing bowls medium
  • 1 Whisk
  • 1 wooden spoon or rubber spatula
  • 1 electric mixer or hand whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 toothpick
  • 1 icing spatula or butter knife

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1 cup fresh blueberries rinsed and patted dry
  • 1 tablespoon all-purpose flour for tossing blueberries
  • 1/2 cup unsalted butter softened; for frosting
  • 2 cup powdered sugar sifted; for frosting
  • 2 tablespoon milk for frosting
  • 1/2 teaspoon vanilla extract for frosting
  • 1/4 cup fresh blueberries for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, baking powder, and salt until well combined.
  • In a separate large bowl beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
  • Add the dry ingredients to the wet mixture in two additions, alternating with the milk, beginning and ending with the dry ingredients, mixing just until combined.
  • Toss the 1 cup of blueberries with 1 tablespoon of flour to coat them lightly and gently fold them into the batter with a spatula.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the muffin tin from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes before frosting.
  • While the cupcakes cool, prepare the frosting by beating the softened butter in a bowl until creamy.
  • Gradually add the powdered sugar to the butter, beating on low speed at first, then increasing to medium until smooth and fluffy.
  • Add the milk and vanilla extract to the frosting and beat until light, adjusting with a little more milk or powdered sugar for desired consistency.
  • Once the cupcakes are completely cool, spread or pipe the frosting evenly over the tops using an icing spatula or piping bag.
  • Garnish each frosted cupcake with a few fresh blueberries on top before serving.

Notes

For best results, ensure all refrigerated ingredients are at room temperature to create a smoother batter and higher rise, and avoid overmixing once the flour is added so the cupcakes stay tender. If using frozen blueberries, do not thaw them first and bake for an extra minute or two to account for the chill. Lightly coating the berries in flour helps prevent them from sinking to the bottom. Let the cupcakes cool fully before frosting to keep the buttercream from melting, and store them in an airtight container at cool room temperature for a day or in the fridge for up to three days, bringing them back to room temperature before serving for the best texture and flavor.
Tried this recipe?Let us know how it was!