Soft and fluffy blueberry cupcakes topped with a luscious swirl of naturally colored blueberry buttercream—these elegant treats are perfect for spring gatherings, Easter celebrations, or summer garden parties. With real blueberries in both the batter and frosting, they offer a naturally sweet and fruity flavor in every bite.

Why You’ll Love This Recipe

Naturally Fruity Flavor – Fresh blueberries add a burst of sweetness and juiciness to both the cupcakes and buttercream.
Vibrant, Naturally Colored Frosting – The blueberry puree gives the buttercream a beautiful, light purple hue without artificial dyes.
Perfect for Any Occasion – These cupcakes are a stunning addition to birthdays, baby showers, and holiday celebrations.
Moist and Fluffy Texture – The cupcake batter creates a soft and tender crumb, making them light yet satisfying.
Easy to Customize – Add lemon zest, swap in different berries, or experiment with toppings for a unique twist.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

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 blueberries (plus extra for topping)

For the Blueberry Buttercream:

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup blueberry puree (from blended blueberries)
1/2 teaspoon vanilla extract
A few drops of purple or blue food coloring (optional)

Directions

Prepare the Cupcakes:

Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
Gently fold in blueberries.
Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.

Prepare the Buttercream:

Beat butter until smooth. Gradually add powdered sugar.
Mix in blueberry puree and vanilla extract until fully combined. Add food coloring if desired.
Pipe frosting onto cooled cupcakes and top each with a fresh blueberry.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: 280 kcal per serving

Variations

Lemon Blueberry Cupcakes: Add 1 teaspoon of lemon zest to the batter for a citrusy twist.
Mixed Berry Cupcakes: Substitute half of the blueberries with raspberries or blackberries.
Cream Cheese Frosting Alternative: Swap the buttercream for a tangy blueberry cream cheese frosting.
Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Extra Blueberry Filling: Core the cupcakes and add a spoonful of blueberry jam before frosting.

Storage/Reheating

Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
Refrigeration: Store frosted cupcakes in the refrigerator for up to 4 days. Let them come to room temperature before serving.
Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw before decorating.
Best Served Fresh: The buttercream holds best when served the same day.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but toss them in a little flour before adding them to the batter to prevent sinking.

How do I prevent my blueberries from sinking in the batter?

Lightly coat the blueberries with flour before folding them into the batter.

Can I use store-bought blueberry jam instead of puree?

Yes, but reduce the powdered sugar slightly to adjust for sweetness.

How do I make the frosting a deeper purple?

Use more blueberry puree or a drop of natural food coloring to enhance the shade.

Can I substitute milk with buttermilk?

Yes, buttermilk adds a slight tang and extra moisture to the cupcakes.

How do I make the buttercream less sweet?

Reduce the powdered sugar and add a pinch of salt to balance the sweetness.

What piping tip works best for the frosting?

A large star tip (such as Wilton 1M) creates beautiful swirls.

Can I make these cupcakes ahead of time?

Yes, bake the cupcakes a day in advance and frost them just before serving for the freshest taste.

Can I use a different berry for the frosting?

Yes, raspberries or blackberries also work well for a different flavor.

How can I make the cupcakes even more moist?

Replace half of the butter with sour cream or Greek yogurt for extra moisture.

Conclusion

Blueberry Cupcakes are a delightful and elegant dessert, perfect for any occasion. The soft, fluffy cake combined with the rich blueberry buttercream makes for an irresistible treat that will impress at spring gatherings, Easter celebrations, or summer parties. Whether enjoyed fresh or as part of a dessert table, these cupcakes are sure to be a crowd-pleaser.

Blueberry Cupcakes