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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.

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Blueberry Cupcakes with Cream Cheese Frosting

By: Jamie
4.47 from 28 ratings
Prep: 25 minutes
Cook: 22 minutes
Total: 47 minutes
Servings: 24 cupcakes


For the Cupcakes:

  • 1 ¾ cups cake flour not self-rising
  • 1 ¼ cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1 cup 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
  • 1 cup unsalted butter softened to room temperature
  • 2 pounds confectioners’ sugar sifted
  • 2 teaspoons clear vanilla extract*


For the Cupcakes

  • Preheat oven to 325 degrees. Line cupcake pans with paper liners and set aside.
  • 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.
  • Add butter, mixing until just coated with flour.
  • 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.
  • In a medium bowl, gently toss the blueberries with 2 tablespoons of flour, the carefully fold the blueberries in the batter.
  • 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.
  • Transfer to a wire rack to cool completely. Repeat process with remaining batter.

For the Cream Cheese Frosting

  • 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.
  • With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
  • 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.

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  1. Wendy says:

    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!

  2. wendy says:

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

    1. MBA says:

      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!

  3. Vera Zecevic-Cupcakes Garden says:

    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.

  4. Casey says:

    So adorable. I must try.

  5. Rhonda Silva says:

    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!

    1. Jamie says:

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

  6. taunya says:

    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.

    1. Jamie says:

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

  7. Nadia says:

    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!!

    1. Jamie says:

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

  8. Julie says:

    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 :)

  9. Mandi @ Blessings and Bruises says:

    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.

  10. Miranda @cupcakesandcardigans says:

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