This blueberry cupcakes recipe is made from a classic white cupcake batter with blueberries folded in and then topped with fresh whipped cream and more fresh blueberries. Easy as blueberry muffins. And with no fussy frosting to make.
With these blueberry cupcakes, swoops and swirls of ethereally airy sweetened whipped cream usurp the role of cloying frosting, lending the playful sweet a more adult-like air. In a playing grown-ups sorta way. Equally adept at squashing cravings at breakfast or brunch, dessert or midnight nosh.–David Leite
☞ Table of Contents
For the blueberry 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
- 2 sticks unsalted butter room temperature
- 1 3/4 cups sugar
- 4 large eggs room temperature
- 2 teaspoons 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
- Preheat oven to 350°F (175°C). Line standard or mini muffin tins with paper liners.
- In a large bowl, whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, beat the butter and sugar until pale and fluffy.
- Reduce speed to low. Add flour mixture in 3 batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.
- Add the eggs, 1 at a time, beating until each is incorporated and scraping down the sides of the bowl as needed. Beat in the vanilla.
- Divide the batter evenly among the lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard cupcakes and 15 for mini cupcakes.
- Transfer the tins to wire racks to cool completely before removing the cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
Make the whipped cream
- Just before serving, in a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream until soft peaks form. Add the confectioners' sugar and whisk until combined. (You can tightly cover and refrigerate the whipped cream for up to 3 hours in an airtight container.)
Frost the cupcakes
- Dollop or pipe the whipped cream onto the cupcakes. (If piping, use a piping bag or a large resealable plastic bag with 1 bottom corner snipped off.) Sprinkle with berries. Serve immediately. (If you need to keep the cupcakes longer, wait to frost them until just before serving.)
☞TESTER TIP: The whipped cream topping is, as the recipe indicates, is at its finest when the cupcakes are devoured immediately. Truth be told, though, the frosted cupcakes hold up fairly well overnight in the fridge.
Recipe Testers’ Reviews
Everyone loved these blueberry 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 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.
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. 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.
Most cupcakes are too sweet for me but these blueberry cupcakes were just right. After making the batter, I tasted it and decided it needed a little something extra. Lemon came to mind so I made 1/2 the cupcake batter as the recipe called for and the other half I added 1 teaspoon lemon flavoring. After they had cooled, I tasted each one and that little bit of lemon pushed it to a “10” for me. My husband doesn’t like lemon but liked both those with lemon and without.