Blueberry Cupcakes Recipe

Soft blueberry cupcakes with freeze-dried blueberries and puree. Naturally colored blueberry buttercream on top.

Blueberry Cupcake – 150g or 1 cup blueberries fresh or frozen – zest of 2 lemons optional – 170g or ¾ cups sugar – 2 large egg – 95g or ½ cup canola oil or other flavorless oil – 150g or 1 cup plus ¼ cup cake flour – 1 tsp baking powder – ¼ tsp baking soda – ½ tsp fine sea salt – 1 tablespoon blueberry powder from ground freeze dried berries (grind this right before using as it tends to clump when left open) – ⅓ cup buttermilk or kefir Blueberry Buttercream – 113g or Half a brick of cream cheese full fat, softened and at room temperature – 226g or 1 cup unsalted butter softened – 390g or 3 cups organic powdered sugar – ½ tsp fine sea salt – 2-3 tablespoons blueberry powder from ground freeze dried berrie – 1 tsp pure vanilla extract




By pressing room-temperature cream cheese with a wooden spoon or rubber spatula, a stand mixer's paddle attachment can remove lumps. Mix butter, blueberry powder, 

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STEP  1 .

salt, vanilla, and 4 minutes until fluffy. Stir powdered sugar. Milk replaces cream cheese. Place in an airtight container on the counter or fridge overnight, then pipe at room temperature.

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In a small pot, cook blueberries for 10-15 minutes over medium-low heat. After they soften and burst, press them with a spoon to release juices. 

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Keep cooking until all berries are soft, most burst, and some thick. Press through a fine mesh sieve (70g or ¼ cup puree) and cool. Waste skins.

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Start 375 F oven. 12-pack cupcake liners. Place sugar on zest in bowl. Beating sugar and eggs for 3-5 minutes makes them fluffy. 

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Gently add and beat oil. Puree blueberries. Stir in flour, dry ingredients, and kefir. Combine. You have 12 cupcakes' batter.

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Bake until tops spring back 16-18 minutes. When cupcakes cool, ice with blueberry buttercream.

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-241Calories -7gFat -42gCarbs -4gProtein 

See Also

Blueberry Breakfast Cake Recipe