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Fluffy Blueberry Cupcakes with Pastel Blue Buttercream

Tender, moist vanilla cupcakes packed with fresh bursting blueberries and topped with a dreamy, cloud-like pastel blue buttercream frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.66 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup unsalted butter melted and cooled
  • 3 eggs room temperature
  • 0.5 cup sour cream or greek yogurt
  • 0.25 cup whole milk
  • 1 tbsp vanilla extract
  • 1.5 cups fresh blueberries
Blue Buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 drop blue gel food coloring
  • 12 fresh blueberries for garnish

Equipment

  • Muffin tin
  • Cupcake liners
  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Piping bag and star tip

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
  3. In a separate bowl, whisk melted butter, eggs, sour cream, milk, and vanilla until smooth.
  4. Fold wet ingredients into dry ingredients until just combined.
  5. Toss blueberries in a little flour and fold gently into the batter.
  6. Fill liners 2/3 full and bake for 18-22 minutes. Cool completely.
  7. Whip softened butter for 5 minutes until pale. Gradually add powdered sugar.
  8. Add cream, vanilla, and blue coloring. Whip until fluffy.
  9. Pipe onto cooled cupcakes and top with fresh berries.

Notes

Coating the blueberries in flour prevents them from sinking to the bottom of the cupcake. For best frosting texture, ensure butter is truly room temperature.