These blueberry cupcakes are an amazing mix of sweet, reduced berries, moist vanilla-flavored cake, and beautiful blueberry frosting. They’re visually stunning and even more incredible to indulge in.
I like to make these sweet cupcakes any time of year but they’re especially perfect for baby showers or Father’s Day. You can decorate them with red fruits on top for a July 4th treat, too.
While they look like a cupcake you might find at a fancy bakery, they’re actually so easy that even beginning bakers can quickly whip these up and impress guests.
The next time you’re looking for an easy dessert that will have everyone asking for the recipe, try these simple blueberry cupcakes.
Common Questions about Blueberry Cupcakes
What is the difference between blueberry muffins and blueberry cupcakes?
Blueberry cupcakes are light, airy, and cake-like while muffins often have a denser texture and potentially a crusty top. Also, cupcakes develop less on the top while muffins tend to fill out.
What is the secret to moist cupcakes?
Cake of any type is made moister by allowing air to remain in the batter. To do this, avoid overmixing — only mix the ingredients as much as is necessary to moisten dry ingredients and evenly incorporate all elements of the batter.
Can you add an extra egg to the cupcakes?
You sure can! It will add extra fat which creates more moisture and extra flavor.
Making Blueberry Cupcakes Ahead of Time
You can make both the cupcakes and the frosting ahead of time and put them together when you’re ready to serve.
Whether frosted or not, the cupcakes can be stored in the refrigerator or freezer. Extra frosting can be stored separately as well.
Refrigerator- Store cupcakes and frosting for 3-4 days in the refrigerator in an airtight container or ziplock bag. When stored separately, frosting can be kept for up to 5 days but allow it to come to room temperature before use.
Freezing- Cupcakes can be stored for up to 3 months whether frosted or unfrosted. The frosting can be frozen for the same period of time.
Tips For The Best Blueberry Cupcakes
- When combining the initial dry ingredients for the cupcakes, use a sifter to completely combine the ingredients. If you don’t have a sifter handy, whisk the ingredients to combine.
- When pouring the batter into the muffin tin, be sure to pour equal amounts in each to ensure even baking.
- Avoid frosting cupcakes before they are completely cooled. If the cupcakes are warmer than room temperature, the frosting will melt.
This list initially looks longer than it actually is! Once you whip up the blueberry compote, most other ingredients are standard staples you’ll likely have on hand.
- All-purpose flour
- Baking powder
- Granulated sugar
- Vegetable oil (or any neutral oil)
- Vanilla extract
- Blueberry compote
- Unsalted butter (softened)
- Confectioner’s sugar
- Blueberry compote
- Heavy cream
- Violet food coloring
- Blueberries fresh or frozen
- Sugar Pearls
- Fresh Blueberries
Kitchen Supplies You’ll Need
All you need to make the best blueberry muffins are some standard supplies that are likely already in most bakers’ cabinets.
- Small saucepan
- Cupcake liners
- 12-cup muffin pan
- Stand mixer with a paddle attachment or handheld electric mixer
- Large bowl
- Wire rack
- Piping bag (or Ziploc bag with the tip snipped)
- Piping Tip
How to Make Blueberry Cupcakes
There are 3 separate components to these cupcakes but each is so simple to make.
- Pour blueberries and water into the saucepan and bring to a simmer.
- Stir and heat until blueberries are soft, then use a spatula to smash them.
- Reduce the mashed blueberries over the heat.
- Once thick and dark, remove from heat and allow the reduction to reach room temperature.
- Press the mixture through a sieve to achieve a smooth compote.
- Set aside to use in the cupcakes and frosting.
- Add the flour, baking powder, and salt to a large bowl and combine.
- In a separate bowl, add the sugar, milk, oil, and vanilla — use a large spoon to completely combine.
- Add an egg to the sugar mixture and mix well. Repeat with the remaining eggs.
- Using a spatula, fold the flour mixture into the egg mixture, adding the flour in intervals.
- Then, add the blueberry compote and mix until evenly dispersed.
- Pour the batter into the cupcake liners in the muffin tin.
- Bake until the cupcakes pass the toothpick test and have the perfect spring when you press down with your finger.
- After removing the cupcakes from the oven, allow them to cool briefly.
- Then, transfer the lined cupcakes to a cooling rack to come to room temperature.
- Add the powdered sugar and butter to a large bowl of a stand mixer and beat on low until the ingredients are completely combined.
- Then, whip the sugar mixture until smooth.
- Using a rubber spatula, fold in the compote and cream.
- Add food coloring and beat until it’s evenly distributed.
- Spoon the frosting into the pastry bag.
- Frost cupcakes by piping it onto them once cooled.
What to Serve With Blueberry Cupcakes
Blueberry cupcakes, with their vibrant blueberry icing, hardly need any accompaniment. But if you do want to serve anything on the side, there are a few options.
- Fresh fruits – Why not serve more berries to go with the beautiful berry-embellished cupcake?
- Ice cream – Cake and ice cream are a marriage made in heaven. Choose your favorite and add a scoop of it on the side.
- Hot beverages – Hot cocoa, coffee, and tea work well with this cute cupcake.
Why You Should Make This Recipe
If you love cake and blueberries, you’ll love this fruity handheld treat.
- Pretty – With bright blue-ish icing swirled atop the lined cupcake you couldn’t ask for a prettier treat.
- Easy – While it takes a few steps to make the recipe, the whole process is easy and straightforward.
- Delicious – Anyone who loves blueberries will be the biggest fan of these sweet cupcakes that infuse that berry flavor throughout.
Variations and Add-ins
We love these fresh blueberry cupcakes just as they are but you can make additions or swaps, too.
- Filling – Mix some extra compote with frosting or whipped cream and pipe it in as filling for the cupcake.
- Fresh berries – Fold fresh, juicy blueberries into the cupcake batter before baking.
- Garnish – Add fresh blueberries or sprinkles of your choice on top of the frosting.
- Lemon – Lemon and blueberry are a perfect pairing. Add some brightness and make lemon blueberry cupcakes by incorporating fresh lemon juice to make a lemon icing, add it to the cupcake batter, or garnish with a lemon wedge or lemon zest on top of the cupcakes.
- Sour cream – Add a little bit of sour cream for a slight tang and extra moisture in the batter.
- Extract – Add (or swap) other extracts like almond extract, pure lemon extract, or any other flavor that you love.
- Cream cheese – Make a blueberry cream cheese frosting by substituting cream cheese for some or all of the heavy cream.
- Box mix – If you’re in a hurry you can always use a cake mix in a pinch.
- Jam – If you’re trying to save time, instead of the compote you can substitute blueberry preserves — it’s even better if you have some leftover homemade blueberry jam on hand.
- Fruit – Change up the fruit using your other favorites. Try making raspberry, blackberry, or strawberry cupcakes.
If you love this easy blueberry cupcake recipe, you’re going to love these other blueberry recipes too. Please click each link below to find the easy, printable recipe!
Other Creative Cupcakes
If you love this recipe for Homemade Blueberry Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
Blueberry Cupcakes with Blueberry Frosting
- 2½ cups all-purpose flour
- 3 tsp baking powder
- ⅛ tsp salt
- 1½ cups granulated sugar
- 1½ cups milk
- 1/2 cup vegetable oil
- 2½ tsp vanilla extract
- 2 eggs
- 5 tbsp blueberry compote
- 1 cup unsalted butter – softened
- 2½ cups confectioner’s sugar
- 4 tbsp blueberry compote
- 1 tbsp heavy cream
- violet food coloring
- 1½ cups blueberries fresh or frozen
- 6 tbsp water
- Combine the blueberries and water in a small saucepan.
- Bring to a simmer over medium heat. Cook and stir until the blueberries become soft.
- Gently smash the blueberries using a spatula.
- Continue to cook until it turns into a thick, dark, blueberry reduction. (7-8 minutes)
- Once done, remove from the heat and allow it to cool.
- Then press the puree through a sieve before adding it to the cupcakes or frosting.
- Preheat the oven to 350 degrees.
- Line the baking pan with cupcake liners. Set aside.
- In a large bowl, combine the flour, baking powder, and salt. Set aside.
- In another large bowl, combine the sugar, milk, oil, and vanilla. Mix well.
- Add in the eggs, one at a time. Mix well.
- Fold in the flour mixture a little at a time, mixing until fully incorporated.
- Gently mix in the blueberry compote.
- Divide the batter between the cupcake liners. They should be about 3/4 full.
- Bake for 20-25 minutes or until the toothpick test comes out clean.
- Allow the cupcakes to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
- Combine the sugar and butter in a large mixing bowl or the bowl of a stand mixer. Beat slowly until most of the sugar has been incorporated into the butter. Then increase the speed and whip well.
- Then gently fold in the blueberry reduction, and heavy cream.
- You can add the food coloring at this time and beat well to distribute the color evenly throughout.
- Fill the frosting bag and decorate the cupcakes as desired.
- cupcake pan
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.