Blueberry Cupcakes with Cream Cheese Frosting

Yesterday I spent the day in the kitchen – literally from 10 am to about 9 pm. My dad and brother were visiting for the day and graciously provided me with a menu to prepare. This “menu” included: taco dip for the Brown’s game, braised short ribs, mashed potatoes, sauteed green beans, homemade dinner rolls, peanut butter pie and turtle cookies – oh, and gravy, I must not forget the gravy. And for good measure, I threw a pumpkin roll into the mix.

The kitchen was in constant disarray, but my dad and Jared tried their best to clean up after me. No one stressed out and we just spent the day enjoying each other’s company while washing dishes and cleaning the counters about 22 times. I didn’t take a single photo and that was okay – the day wasn’t about blogging, it was about being with the three most important men in my life – enjoying good food, football and conversation.

When I sat down to write this blog post, I was tired, my feet were throbbing and the burn on my finger pulsated like no body’s business – but I’ve been wanting to share these delicious Blueberry Cupcakes with Cream Cheese Frosting since I made them a few weeks ago.

I used a new vanilla cupcake recipe and loaded them up with plump, fresh blueberries. Then topped them with a rich and decadent cream cheese frosting. They were moist, tender and bursting with fresh blueberries. The frosting coupled with the fresh berry flavor almost made them taste like blueberry cheesecake – and given my affinity for cheesecake, this was a very good thing.

Blueberry Cupcakes with Cream Cheese Frosting

Yield: 24-30 cupcakes

Prep Time: 25 minutes

Cook Time: 18-22 minutes

Total Time: 47 minutes


For the Cupcakes

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes; room temperature
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups fresh blueberries plus 2 tablespoons flour

For the Cream Cheese Frosting

  • 8 ounces cream cheese, softened to room temperature
  • 2 sticks (1 cup) unsalted butter, softened to room temperature
  • 2 pounds confectioners’ sugar, sifted
  • 2 teaspoons clear vanilla extract*


For the Cupcakes

  1. Preheat oven to 325 degrees. Line cupcake pans with paper liners and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
  3. Add butter, mixing until just coated with flour.
  4. In a medium bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts. Be sure to scrape down the sides of the bowl before each addition. Beat the batter until ingredients are thoroughly combined, but do not overbeat.
  5. In a medium bowl, gently toss the blueberries with 2 tablespoons of flour, the carefully fold the blueberries in the batter.
  6. Use a large scoop to divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 18 to 22 minutes.
  7. Transfer to a wire rack to cool completely. Repeat process with remaining batter.

For the Cream Cheese Frosting

  1. In a the bowl of a stand mixer fitted with the paddle attachment on in a large bowl with an electric hand mixer, cream together, cream cheese and butter until well combined.
  2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
  3. Pipe cupcakes with cream cheese frosting. If desired, garnish cupcakes with a fresh blueberry.


  • Clear vanilla extract was used in the cream cheese frosting recipe to maintain a bright white color. Feel free to substitute pure vanilla extract in its place.
  • I used the giant round tip from Bake it Pretty to frost the cupcakes. You can view my piping video tutorial within this post.
  • Cake recipe is slightly adapted from Billy’s Vanilla Cupcakes via Martha Stewart.

56 Responses to “Blueberry Cupcakes with Cream Cheese Frosting”

  1. Katrina @ Warm Vanilla Sugar — September 12, 2011 at 6:49 am

    These are truly adorable.


  2. Ohmygosh, these look delicious!
    Thanks for this wonderful recipe with such great photos!

    Many blessings,
    niner – We Choose Organic


  3. Kathryn — September 12, 2011 at 6:59 am

    In a world of fancy cupcakes, it’s very hard to beat a good vanilla cupcake and these look truly beautiful.


  4. Katherine Martinelli — September 12, 2011 at 8:09 am

    Wow, I am so impressed that you spent that much time in the kitchen yesterday! Sounds like fun though :-) These look just beautiful! I love that you put blueberries in the cupcake! We don’t get fresh blueberries here (I know!!!) so I’d have to sub frozen, but I may have to try.


  5. Lana @ Never Enough Thyme — September 12, 2011 at 8:21 am

    Gorgeous cupcakes! And the cream cheese frosting….yum!! My favorite.


  6. FleurDeLicious — September 12, 2011 at 8:31 am

    These look truly fantastic. I mean…it’s kind of like a blueberry muffin so…breakfast?


  7. Jonell Galloway — September 12, 2011 at 8:45 am

    I love the flavor combination!


  8. The Sweet Cupcaker — September 12, 2011 at 8:58 am

    they look delicious and what a nice day with the guys! I can often get wrapped up in the blogging of food and cooking and forget to put the camera down and enjoy what I am doing so it’s nice to hear the same from you!


  9. Blog is the New Black — September 12, 2011 at 9:37 am

    Sounds like a fun day in the kitchen! These cupcakes look wonderful- I always think of bueberry MUFFINS not cupcakes… love this idea.


  10. Deborah — September 12, 2011 at 9:46 am

    It’s sometimes nice to step back from worrying about blogging something and just cook because you want the food. I did that yesterday, too, and it was kind of liberating! These cupcakes look fantastic – like something that I’d love!


  11. Stephanie — September 12, 2011 at 10:03 am

    These look so tasty!! I love baking with blueberries and how they burst with flavor when you bite into them!


  12. Savorique — September 12, 2011 at 10:42 am

    The Cream Cheese Frosting is smart because it must make the whole cupcake experience less “oversweet” and more fruity. Love it.


  13. Jennie Posada — September 12, 2011 at 11:59 am

    Thank you so much for sharing your day and this recipe. I also love spending time with the family, but not the time cleaning up after myself. That’s why it takes team work. I’ll be making these cupcakes soon :)


  14. Laura Adams — September 12, 2011 at 12:18 pm

    These are precious! And a perfect idea just in time for all those blueberries my mom bought me just last week! I better get to thawing them.


  15. jan walsh — September 12, 2011 at 5:57 pm

    The blueberry cupcakes look scrumptious!! Don’t know how I’ve managed to miss the frosting tutorial, but thank you for that as well. Great vlog and answers the “why do Jamie’s cupcakes always look so perfect??” question. Thanks; and hope you’ve recovered from the Browns…in more ways than one!


  16. Happy When Not Hungry — September 12, 2011 at 6:11 pm

    These cupcakes look delicious! Love the flavors too!


  17. Kelsey @aslolife — September 12, 2011 at 8:47 pm

    love making cupcakes–I just wish I could get mine to look like that!


  18. Paula — September 12, 2011 at 9:28 pm

    Glad you were able to spend time with those you love but sorry to hear you burnt your finger….hard to type this post I’m sure. Your cupcakes look delicious, can see the blueberries trying to burst right out from behind the wrappers.


  19. Laura @ A Healthy Jalapeño — September 12, 2011 at 11:24 pm

    wow, these look great. I can’t wait to try them <3
    Laura @ A Healthy Jalapeño


  20. Ann — September 13, 2011 at 12:14 am

    These are stunning…and they have blueberries? Be still my beating heart!


  21. Rebecca ~ Sweet Baby Yams — September 13, 2011 at 1:24 am

    Perfect timing. I have been trying to find a recipe for my son’s first birthday. This is perfect! Thank you!


  22. Ellie — September 13, 2011 at 7:24 am

    These look yummy! I always think if cake has fruit in it, it must be healthier right? :) Beautiful photography!


  23. Erin — September 13, 2011 at 3:38 pm

    These make me think of the blueberry cookies I made awhile back that I loved. Which mean I think I will love these too.


  24. Kim in MD — September 13, 2011 at 4:10 pm

    These look scrumptious! Your photos are stunning, and I love your food styling! :-)


  25. Ann P. — September 13, 2011 at 4:32 pm

    MMM These look so refreshing! I may just have to try them today out and see!


  26. Leslie — September 13, 2011 at 9:00 pm

    Oh yes. these do look perfect. This is not helping my raging PMS sweet tooth! grrrrr.


  27. Sylvie @ Gourmande in the Kitchen — September 13, 2011 at 10:05 pm

    Sounds like a great day. I always enjoy having company while I cook, it makes for a nice relaxing time.


  28. Possible Baker — September 14, 2011 at 4:06 pm

    Look at those beautiful muffins! I made blackberry muffins today with a sugar glaze. I love the cream cheese frosting with one blueberry on top. Simple and elegant, but looks super yummy to eat!


  29. Natalie @ Cooking for My Kids — September 14, 2011 at 8:22 pm

    I just now found your blog – beautiful pictures and wonderful recipes. I love it!


  30. Saira — September 15, 2011 at 1:26 am

    Gorgeous cupcakes… can’t wait to try them out


  31. Miranda @cupcakesandcardigans — September 15, 2011 at 8:32 pm

    These look delicious! What a great way to wrap up the summer and use blueberries while they’re still sweet and in season.


  32. Mandi @ Blessings and Bruises — September 18, 2011 at 11:50 pm

    Never really heard of Blueberry cupcakes? Are they much different than muffins? Cream Cheese frosting would probably make that difference. Is it okay to just make cream cheese frosting and nothing to put it on except your tongue? No? Shoot.


  33. Julie — September 26, 2011 at 5:45 pm

    Yum! I have so many friends birthdays in Autumn, and I haven’t yet found the right cupcake recipe. Perhaps I’ll try this one! Thanks for the post :)


  34. Nadia — June 9, 2012 at 3:51 am

    This is by far one of the best recipes for cupcakes I have ever tried out. I made 3 different kinds on that vanilla batter base (raspberry, blueberry and coconut / white chocolate) and totally scored at the birthday party that I have brought them to :-D Thanks very much!!


    • Jamie — June 12, 2012 at 11:31 am

      So happy to hear that you enjoyed the cupcakes! Thanks for coming back and sharing your opinion on the recipe.

  35. taunya — June 19, 2012 at 9:49 pm

    I made these a couple weeks ago and my kids loved them! Not to mention I loved them also. Super easy to make. I subed schwans frozen blueberries because I had those on hand and they turned out beautifully.


    • Jamie — June 22, 2012 at 3:01 pm

      So happy to hear you enjoyed the cupcakes! Thanks for letting us know how they turned out.

  36. Rhonda Silva — August 6, 2012 at 9:38 am

    Hi Jamie~

    What size tip is the large round tip you bought from Bake It Pretty? They don’t sell it individually so I want to see if I can find it at a local store. They only sell it within the world’s best cupcake and I don’t really need all of that. Thanks!


    • Jamie — August 6, 2012 at 11:58 am

      It’s a large round tip. You can purchase them from this Etsy seller. I hope this helps.

  37. Casey — October 4, 2012 at 12:17 pm

    So adorable. I must try.


  38. Vera Zecevic-Cupcakes Garden — December 14, 2012 at 1:35 pm

    Delicious combination of flavors. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.


  39. wendy — February 16, 2013 at 8:25 pm

    How would this recipe translate to a layer cake? As always, you have fashioned quite a treat! Thanks so much for your dedication :)


    • MBA — April 11, 2013 at 4:49 pm

      I am so glad you enjoy the site. The recipe would be the same and then just divided equally among the cake pans. Good luck and thanks for stopping by. Have a great day!

  40. Wendy — February 22, 2013 at 10:55 pm

    I made this for a baby shower this past weekend. Instead of cupcakes, I made 3 8x1inch layers, along with the cream cheese frosting. Everyone loved it! The cake baked beautifully. I really like the frosting, the only alteration I made was adding a couple of TBsp of half and half, but I think only because my kitchen was quite cold, may be different in warmer weather, I live in WA state. This is my new favorite berry cake, thanks so much!


  41. Betsy — February 28, 2014 at 8:21 am

    Can I use all regular flour? I don’t have cake flour.


  42. Toni — July 28, 2014 at 11:08 pm

    Does it have to whole milk?


    • Jamie — August 11, 2014 at 3:41 pm

      You can substitute with a lower fat milk or water but the muffins will not be as rich in flavor.


  43. cheryl — August 4, 2014 at 7:06 am


    I’m in the uk what is cake flour? We use self-raising here. And is all purpose flour self-raising or plain?




    • Jamie — August 11, 2014 at 3:31 pm

      All purpose flour is plain flour. Cake flour substitution: 1 cup plain flour remove 2 tablespoons of flour and replace this with 2 tablespoons cornstarch.


  44. Jethro — April 29, 2015 at 9:34 am

    Hi! How do I substitute frozen blueberries for the cupcake batter?


    • Jamie — May 4, 2015 at 8:47 am

      Just make sure to drain the excess liquid from the frozen berries. I hope this helps.


  45. Rickz — June 20, 2015 at 7:45 am



  46. Marj — June 16, 2016 at 1:37 pm

    I live in England, these cakes look amazing, could you please put your recipes in English measures, along side American ounces or grams & mls for liquid ingredients 
    Thankyou xx


  47. Angeline — April 30, 2017 at 9:34 pm

    Hi, i got a bit confused with 1 cup (2 stick) butter, is it mean 2 cup of butter cos 1 cup butter is roughly 250gm butter


    • Jamie — May 2, 2017 at 4:22 pm

      Hi, Angeline! You’ll want to use two sticks of butter for the cupcakes and two sticks for the frosting. I hope this helps!

Leave a Comment