Blueberry Cupcakes

Several blueberries and cream cupcakes topped with whipped cream and fresh blueberries.

The summery combination of blueberries and whipped cream tops berry-filled cupcakes. The muffin-like cakes, which can also be served for breakfast or brunch, are delightful as standard or mini-cupcakes.–Martha Stewart Living

LC Playing Grown-Up Note

Swoops and swirls of ethereally airy sweetened whipped cream usurp the role of cloying frosting in these contemporary cupcakes, lending the playful sweet a more adult-like air. Sort of. Maybe. In a playing grown-ups sorta way.

Blueberry Cupcakes

  • Quick Glance
  • 30 M
  • 55 M
  • Makes 30 standard or 60 mini
Print RecipeBuy the Martha Stewart's Cupcakes cookbook

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  • For the cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self-rising), sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk, room temperature
  • 2 cups fresh blueberries, plus more for garnish
  • Whipped cream
  • For the whipped cream
  • 2 cups heavy cream
  • 1/4 cup confectioners' sugar, sifted


  • Make the cupcakes
  • 1. Preheat oven to 350°F (175°C). Line standard or mini muffin tins with paper liners.
  • 2. Whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.
  • 3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.
  • 4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini.
  • 5. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
  • Make the whipped cream
  • 6. Whisk heavy cream until soft peaks form. Add confectioners’ sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, up to 3 hours in an airtight container.
  • 7. To finish, dollop cupcakes with whipped cream, and garnish with berries. Serve immediately.

Recipe Testers Reviews

Everyone loved these cupcakes. The end result is a nice cupcake that isn’t overly sweet with a cool dollop of whipped cream to make it a tasty treat. The younger kids liked the mini ones, but the adults preferred the regular cupcakes. I feel there was a better blueberry-to-cake ratio in the larger muffins. Also, the mini cupcakes dried out quickly. The use of whipped cream is perfect, as I believe regular icing would overpower the cupcakes. But wait to put the whipped cream on the cupcakes until just before you are going to eat them, as they tend to get soggy if you let them sit very long. While my yield on the regular cupcakes was the same as the recipe indicates, my mini cupcakes made 8 dozen. It took my mini cupcakes about 20 minutes to bake.


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  1. Hi my name is Jackie and I have a friend good who wants me to make them cupcakes but there’s one problem the person CAN’T have (butter or milk) in anything I was wondering what can I use to substitute those 2 items.

    1. Jackie, I so admire your wanting to please your friend. It’s really tricky, though, to substitute for dairy in recipes that were designed to be made with butter since baking is such a science. Since we haven’t attempted those modifications with this recipe, I’m really hesitant to recommend anything, simply because we test everything before we put it on the site and without doing that I can’t guarantee your results and would hate for you to be disappointed and waste your ingredients. May I suggest you instead try a cupcake or cake recipe that naturally doesn’t contain dairy? There are tons of cookbooks out there now that cater to this audience, although one cake recipe that I know and trust is this orange olive oil cake recipe that turns out a cake that’s moist and rich and wonderful. For cupcakes, perhaps start checking the wee cakes for doneness after about 25 minutes but be prepared to leave them in much longer as this is a dense cake. Good luck!

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