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Bite-sized Blueberry Cream Cupcakes with frosting, blueberries, and mint.

Blueberry Cream Cupcakes

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These tender, buttery cupcakes are filled with fresh blueberries and topped with a luscious lemon cream cheese frosting, making each bite a burst of springtime joy.
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Prep Time 25 minutes
Cook Time 22 minutes
Cooling & Chilling Time 40 minutes
Total Time 1 hour 27 minutes
Servings: 15
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 and ⅔ cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder for rise
  • ¼ teaspoon baking soda leavening agent
  • ½ teaspoon salt balances sweetness
  • ½ cup unsalted butter melted and slightly cooled for moisture and richness
  • 1 cup granulated sugar for sweetness
  • 2 large egg whites room temperature for lighter texture
  • ¼ cup sour cream or plain yogurt adds tang and tenderness
  • ¾ cup whole milk room temperature for smooth batter
  • 2 teaspoons pure vanilla extract aroma enhancer
  • seeds from ½ vanilla bean or extra ½ teaspoon vanilla extract optional
  • 1and ⅓ cups fresh blueberries washed and patted dry
Whipped Lemon Cream Cheese Frosting:
  • 1 cup heavy cream cold for whipping to stiff peaks
  • 12 ounces full-fat brick cream cheese softened to room temperature for creamy frosting
  • 1and ⅓ cups confectioners’ sugar for sweetness and smooth texture
  • 1 teaspoon fresh lemon zest bright citrus flavor
  • 2 teaspoons fresh lemon juice adds freshness
  • ½ teaspoon pure vanilla extract enhances flavor
  • optional: fresh blueberries and mint for garnish

Method
 

  1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with liners. If making 15 cupcakes, prepare a second pan with 3 liners or bake in batches.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  3. In a medium bowl, whisk melted butter and sugar together until slightly blended. Add egg whites, sour cream, milk, and vanilla extract, whisking until smooth.
  4. Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Batter should be creamy with small lumps remaining. Carefully fold in the blueberries with a spatula.
  5. Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow.
  6. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
  8. For the frosting, whip the heavy cream in a large bowl using a hand or stand mixer on medium-high speed until stiff peaks form, about 3–4 minutes.
  9. In the same bowl, beat the cream cheese until smooth and creamy. Add confectioners’ sugar, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
  10. Gently fold the whipped cream into the cream cheese mixture until just combined, careful not to overmix.
  11. Frost the completely cooled cupcakes using a piping bag or spatula. Optionally garnish with fresh blueberries and mint leaves.
  12. Serve immediately or store in the refrigerator for up to 5 days.

Nutrition

Serving: 1CupcakeCalories: 280kcalCarbohydrates: 35gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 160mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Bake a batch ahead and frost them when ready; the lemony cream cheese frosting keeps them fresh and festive, perfect for sharing with loved ones.

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