Fresh blueberry cupcakes made with fresh juicy blueberries, vanilla cupcakes with a hint of lemon flavor, and topped with vanilla buttercream frosting are the perfect bite. If you love blueberry you will love these cupcakes!
Did You Know
The best time of year to harvest blueberries is early June-August. Don’t pick them too soon though. They actually start off with a red color. Once they turn blue and easily fall right off the plant into your hand they are ready for picking. They should be round and plump.
Looking for a blueberry muffin recipe instead? Try these delicious blueberry muffins with a cinnamon sugar streusel topping!
Check out my cupcake baking guide that answers all of your questions about baking, ingredient substitutes, and decorating the perfect cupcakes!
Ingredients for Blueberry Cupcakes & Frosting
- Butter
- Granulated White Sugar
- Pure Vanilla Extract
- Lemon Extract
- Eggs
- Milk
- All-Purpose Flour
- Baking Powder
- Salt
- Confectioners’ Sugar
- Fresh Blueberries
- Blueberry Syrup for Topping, optional
How to Make Blueberry Cupcakes with Fresh Blueberries
- Line a muffin pan with 24 cupcake liners.
- Rinse blueberries with cold water and set them aside.
- In an electric mixer with a paddle attachment or a large bowl with a whisk, cream together butter and sugar over medium speed until fluffy. Add vanilla, eggs, and milk. Blend.
- Sift or whisk together dry ingredients to break up any lumps. Slowly add flour mixture to the mixing bowl on a low speed. Be sure to scrape down the sides of the bowl with a rubber spatula. Carefully fold blueberries into the cupcake batter.
- Add approximately 3 tablespoons of batter to each cupcake liner.
- Bake in the oven at 350 degrees Fahrenheit for 18-22 minutes until the tops spring back when lightly touched.
How to Make Vanilla Buttercream Frosting
- In an electric mixer with the whisk attachment or a large mixing bowl, add butter and vanilla. Slowly add confectioner’s sugar and blend well. If too dry or stiff, add a tablespoon of milk at a time until reaching the desired consistency. If it’s too thin and not holding its shape add more confectioners’ sugar.
- Note: if you want more lemon flavor add a teaspoon of lemon extract in place of the vanilla.
- Add buttercream frosting to the top of each cupcake.
- To frost cupcakes like the photos, use a Wilton 1M star tip and swirl the frosting starting from the outer edge of the cupcake to the center. Top with additional fresh blueberries and/or blueberry syrup.
Can you make it with frozen blueberries?
You can, but it can be a little trickier blending them into the batter. Frozen blueberries are sometimes a bit soggier and wetter, leading them to pop open. This can spread the blueberry juice throughout your batter, making it blue. If you don’t mind the blue being seen throughout your cupcake batter, by all means, continue!
To try to curb the blue color, fully thaw the frozen blueberries and rinse them in cold water the same way you would with fresh berries. Allow them to fully drain and try to remove as much of the excess liquid as possible. Use paper towels if necessary to blot the blueberry juice. Add the cupcake batter to each cupcake liner in the muffin tins and add a few blueberries to the batter in each cupcake liner. Push them down into the batter without stirring.
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Blueberry Cupcakes
Ingredients
Blueberry Cupcakes
- 1 cup Butter, room temperature
- 2 cups Granulated White Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Lemon Extract
- 2 Large Eggs
- 1 ¼ cup Milk
- 2 ¼ cups All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 8 ounces Fresh Blueberries, about 2 cups
Vanilla Buttercream Frosting
- 1 cup Butter, room temperature
- 1 teaspoon Pure Vanilla Extract
- 3 cups Confectioners' Sugar
- Additional Fresh Blueberries for Topping, optional
- Blueberry Syrup for Topping, optional
Instructions
Blueberry Cupcakes
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with 24 cupcake liners.
- Rinse blueberries with cold water and set aside.
- In an electric mixer with a paddle attachment or a large mixing bowl with a whisk, cream together butter and sugar until fluffy. Add vanilla, lemon extract, eggs, and milk. Sift or whisk together dry ingredients to break up any lumps. Slowly add dry ingredients to the mixing bowl. Carefully fold blueberries into cupcake batter.
- Add approximately 3 tablespoons of batter to each cupcake liner.
- Bake in the oven for 18-22 minutes until the tops spring back when lightly touched.
Vanilla Buttercream Frosting
- In an electric mixer with whisk attachment or a large mixing bowl, add butter and vanilla. Slowly add confectioner's sugar and blend well. If too dry or stiff, add a tablespoon of milk at a time until reaching the desired consistency.
- To frost cupcakes like the photos, use a Wilton 1M star tip and swirl the frosting starting from the outer edge of the cupcake to the center. Top with additional fresh blueberries and/or blueberry syrup.
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