Blueberry Cupcakes with Cream Cheese Frosting are beautiful and delicious anytime, but they make a dessert that is especially perfect for patriotic holidays.
These blueberry cupcakes have cream cheese in the cake and more in the frosting. If you love blueberries, and you love cream cheese (and who doesn’t?) these are the cupcakes for you. They stir up easily and are the perfect way to use those gorgeous fresh blueberries.
True cupcakes – not just a muffin with frosting
We do love blueberry muffins, and to be honest, a blueberry muffin with cream cheese frosting doesn’t sound all bad. But, these are true cupcakes. They have a lighter, more delicate texture than a muffin.
Some cream cheese in the cupcake itself gives it a richness that only cream cheese can do. But, that frosting…. oh the frosting.
Everyone needs a basic cream cheese frosting in their baking arsenal. We share ours below, but if you have a favorite, feel free to substitute with yours. Any good cream cheese frosting is the stuff dreams are made of.
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These blueberry cupcakes are perfect for any patriotic holiday
I kept these pretty simple by making them in red muffin liners and garnished with just a few blueberries and mint leaves. But, you could go all out with sprinkles or by adding red fruit like a slice of strawberry, or a whole raspberry.
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Fun ways to give your cupcakes a patriotic flair. Click over for easy Amazon ordering.
- Navy and white chevron cupcake wrappers
- Stars and strips cupcake liners
- Full selection of patriotic liners, cupcake toppers and wrappers
- Star shaped red, white and blue sprinkles
- Plain red foil liners
Of course, you can just keep it simple and set them out on a red gingham cloth like this.
Piped frosting on your cupcakes
I just know the basic piping techniques for cupcakes. But, hey, if I can do it you can too. For these blueberry cupcakes I used a simple, ½″ round tip like this one.
For these Orange Cupcakes with Cream Cheese Frosting I used the Wilton 1M tip, which looks a little fancier.
These 12 inch disposable pastry bags are like the ones I use. No messy clean up is necessary.
If you don’t care to pipe the frosting onto your cupcakes they’re still going to be delicious. Either way, we hope you enjoy the recipe and will leave us a comment letting us know how yours turn out.
Another mini dessert you’ll love are these Mini Lemon Tarts with a cheesecake layer. They’re super simple, too! And our Key Lime Cupcakes are not only mini sized, but the recipe makes a mini batch!
Blueberry Cupcakes with Cream Cheese Frosting
- 2 cups cake flour + 4 Tablespoons
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 ounces cream cheese softened
- ½ cup butter softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 2 egg whites
- ⅓ cup buttermilk
- 1-¼ cups blueberries
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ¼ cup butter softened
- 1 teaspoon vanilla
- 1 pound powdered sugar 1 box
- Beat cream cheese and butter until well blended.
- Add sugar, egg,egg whites and vanilla and blend until well blended.
- Stir flour, baking powder and salt together in medium bowl.
- Add flour mixture and buttermilk alternately and beat between after each addition, scraping sides of bowl.
- After all ingredients are well blended, beat at medium speed for one minutes.
- Add blueberries and gently fold in.
- Fill muffin cups ⅔-3/4 full and bake at 350 for 18-20 minutes. Remove to wire rack when a finger touched lightly on top of cupcake does not leave an indentation.
- When completely cool, frost with cream cheese frosting.
Cream Cheese Frosting
- Cream butter and cream cheese together until well blended.
- Stir in (or beat at medium speed of mixer) powdered sugar until well blended.
- Stir in vanilla.
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Til next time,
Britt | Sweet Tea and Thyme says
These are SO cute! And this is just in time for all those blueberries I bought at the store. Thanks for the recipe!
Thanks, Britt! Hope you enjoy.
Jessica Formicola says
These cupcakes are beautiful! Perfect for 4th of July!
Thank you, Jessica!
these are so cute! love blueberry cupcakes and that cream cheese frosting looks dreamy!
Thank you, Georgie!
Erica Schwarz says
Love the whole idea of a lighter cupcake with blueberries vs a cupcake. This sounds really delicious.
I love blueberry anything and these cupcakes look so delicious! A perfect summer treat! Love the cream cheese frosting too!
Thank you so much, Natalie.
Oh yum these look so delicious…that frosting looks to die for!
Indeed it is. Thanks, Emily.
Christy Jordan says
How precious! Featuring these in my newsletter today. Thanks for the MPM link back!
That’s awesome! Thank you so much, Christy.
Love how soft and beautiful these are! So easy too! You really remove the intimidation from achieving perfect cupcakes. Thanks!
Awww…. thanks Traci!
Andrea Metlika says
These are so pretty and I love that they are blueberry! Perfect for a summertime picnic.
Thank you, Andrea!
Caitlyn Erhardt says
These look so delicious! Going to make these for 4th of July this year!
Hope you love them!
These cupcakes look incredible. I love any kind of blueberry dessert.
Thanks so much, Dannii!
I agree that a blueberry cupcake is so much lighter and fluffier than a muffin!! These are perfect for the 4th of July!
We think so too. Thanks, Terri!
Danielle H. says
I made these for my son’s birthday party, and they were a big hit! Everyone loved the blueberry flavor. I used one vanilla bean in the batter and one in the frosting. I made a blueberry compote with blueberries, sugar, and water. I stirred the blueberry compote into the frosting. After adding a few teaspoons of Xantham Gum, I mixed it into the frosting for a minute. The frosting was soon thick enough to put on the cupcakes. Even with a few tweaks, these cupcakes were moist and flavorful – will save this recipe in the future!
Sounds fabulous Danielle! Thank you taking the time to share your tweaks with us and giving our recipe a star rating. We would love to see a photo of yours with the blueberry frosting.