Name: Blueberry Cupcakes with Whipped Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1 cup fresh or frozen blueberries (if frozen, do not thaw); 1 tablespoon flour (for tossing blueberries); Whipped Frosting:; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract

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Light, fluffy vanilla cupcakes are topped with a blueberry-infused whipped frosting and fresh blueberries for a bright and fruity dessert that looks as good as it tastes.

Why You’ll Love This Recipe

These cupcakes are moist, colorful, and full of flavor. The blueberry frosting adds a natural sweetness and a pop of color that makes them perfect for spring, summer, or any special occasion.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• All-purpose flour
• Baking powder
• Salt
• Sugar
• Butter
• Eggs
• Vanilla extract
• Whole milk
• Fresh or frozen blueberries
• Heavy cream
• Powdered sugar

directions

Make the batter by creaming butter and sugar, then add eggs, milk, and dry ingredients. Fold in a few blueberries. Bake until golden. For the frosting, whip cream and powdered sugar until stiff, then fold in blended blueberry puree. Pipe onto cooled cupcakes and garnish with fresh berries.

Servings and timing

Makes 12 cupcakes. Prep time: 15 minutes. Bake time: 18–20 minutes. Cooling: 30 minutes.

Variations

• Use lemon zest in the batter for a citrus note.
• Swap blueberries for blackberries or raspberries.
• Use cream cheese frosting for a tangy twist.

storage/reheating

Store in the refrigerator for up to 3 days. Serve at room temperature. Frosting is not freezer-friendly.

FAQs

Can I use frozen blueberries?

Yes, but thaw and drain them to prevent excess moisture.

How do I keep berries from sinking in the batter?

Toss them in a bit of flour before folding into the batter.

Can I make the frosting ahead of time?

Yes, but it’s best used the same day for stability.

How do I store leftover frosting?

Keep in an airtight container in the fridge for up to 2 days.

Can I use blueberry jam instead of puree?

Yes, just ensure it’s not too sweet and strain any large fruit pieces.

Are these cupcakes overly sweet?

No, the natural sweetness of blueberries balances the sugar in the batter and frosting.

What piping tip should I use?

Use a large star tip (like Wilton 1M) for classic swirls.

Can I make this recipe as a cake instead?

Yes, bake in an 8-inch round pan and adjust bake time.

Do these need to be refrigerated?

Yes, due to the whipped cream frosting.

Can I make them dairy-free?

Yes, substitute non-dairy milk, vegan butter, and coconut cream for frosting.

Conclusion

Delightful, fruity cupcakes with a beautiful presentation and fresh blueberry flavor—ideal for birthdays, brunches, or anytime you need a light dessert.

Blueberry Cupcakes with Whipped Frosting

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Blueberry Cupcakes with Whipped Frosting are light, fluffy treats bursting with fresh blueberries and topped with a cloud-like whipped vanilla frosting, perfect for parties, brunches, or anytime indulgence.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Add the dry ingredients to the wet ingredients in batches, alternating with the milk, beginning and ending with the dry mixture.
Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let cool completely.
For the frosting, beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
Pipe or spread whipped frosting onto cooled cupcakes. Decorate with extra blueberries if desired.