Moist and Fluffy Blueberry Cupcakes
May 10, 2024 12:19 PM
With real blueberries both in the batter and frosting, these cute and vibrant blueberry cupcakes are absolutely delightful! They are super moist and fluffy with purple buttercream frosting - everything you could ever want in one little cupcake.
You will love making these cupcakes during the summer when fresh blueberries are at their finest. However, you can easily make this blueberry cupcake recipe all year long using frozen blueberries.
Real blueberries are suspended throughout sour cream vanilla cupcakes that bake into sweet, jammy pockets. They have a light and springy texture that's textbook perfection, but it's the vibrant blueberry buttercream that make me ooh and ahh!
Ingredients:
For the Blueberry Cupcakes
- ½ cup whole milk
- ¼ cup sour cream
- ¾ cup (95g) cake flour
- ¾ cup (95g) all-purpose flour + 1 tablespoon divided
- 1 tea baking powder
- ¼ tea baking soda
- ¼ tea kosher salt
- ½ cup (1 stick, 113g) unsalted butter room temperature
- 1 cup (200g) granulated sugar
- 2 tea vanilla extract
- 2 large eggs
- 1 ½ cups blueberries
For the Blueberry Buttercream
- 1 ½ cups blueberries fresh or frozen
- 1 tablespoon fresh lemon juice
- 1 cup (227g) unsalted butter softened
- 3 ½ cups powdered sugar
- 1 tea vanilla extract
Prep Time:
15 minutes
Cook Time:
22 minutes
Total Time:
90 minutes
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