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Looking down at three blueberry cupcakes on a white plate, each topped with vanilla buttercream and a single blueberry.

Blueberry Cupcakes

Butter-based blueberry cupcakes with sour cream and blueberry frosting, topped with fresh blueberries. 12 servings, 510 calories each.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 22 minutes
Total Time 1 hour 22 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 510 kcal

Ingredients
  

Make the blueberry cupcakes

  • 1 cup (160 grams) fresh blueberries + 1 tablespoon flour
  • 1 1/4 cups (150 grams) all purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (114 grams) unsalted butter, at room temperature
  • 3/4 cup (150 grams) white sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup (120 grams) sour cream

Make the blueberry frosting

  • 1 1/2 cups blueberries 240 grams, fresh or frozen
  • juice of 1 lemon
  • 1 cup unsalted butter 227 grams, softened
  • 4 cups confectioners’ sugar 480 grams, sifted to remove lumps
  • 1 teaspoon vanilla
  • pinch of salt

Frost the cupcakes

  • 36 fresh blueberries optional, for decorating

Instructions
 

Make the blueberry cupcakes

  • Preheat oven and liners:

    Heat oven to 350°F (175°C). Place liners in a 12-cup muffin pan.

  • Coat blueberries with flour:

    In a medium bowl, combine 1 cup (160g) fresh blueberries with 1 tablespoon flour; reserve.

  • Whisk dry ingredients:

    In another medium bowl, whisk 1 1/4 cups (150g) all-purpose flour, 1 1/4 tsp baking powder, and 1/2 tsp salt.

  • Cream butter and sugar:

    In a large bowl, cream 1/2 cup (114g) room-temperature unsalted butter and 3/4 cup (150g) white sugar with an electric mixer on medium-high until light and fluffy, 3-4 minutes. Beat in 2 large eggs and 1 tsp vanilla until smooth and well incorporated.

  • Alternate flour and sour cream:

    Add one-third of the flour mixture to the butter mixture, mixing on low until combined. Add half of the 1/2 cup (120g) sour cream, mixing on low. Repeat, alternating flour and sour cream, ending with flour. Fold in the flour-coated blueberries.

  • Bake cupcakes until done:

    Divide batter among lined cups. Bake 20-22 minutes until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make the blueberry frosting

  • Simmer blueberry compote:

    For blueberry compote: In a saucepan over medium heat, combine 1 1/2 cups (240g) blueberries (fresh or frozen) and juice of 1 lemon. Bring to a simmer, stirring often and mashing berries as they soften. Cook until slightly thickened and still a bit tart, about 10 minutes. Remove from heat and cool to room temperature.

  • Beat buttercream with compote:

    For frosting: In a stand mixer with whisk attachment, beat 1 cup (227g) softened unsalted butter on high until fluffy and pale, 3-4 minutes. Reduce speed to low and gradually add 4 cups (480g) sifted confectioners' sugar. Once all sugar is added, add cooled blueberry compote, 1 tsp vanilla, and a pinch of salt. Beat on high until very smooth and fluffy, about 2 minutes, scraping bowl as needed.

Frost the cupcakes

  • Pipe frosting and garnish:

    Transfer frosting to a piping bag fitted with a large closed-star tip. Pipe onto each cooled cupcake. If desired, top each with 3 fresh blueberries.
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