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Blueberry Cupcakes

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  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 60
  • Yield: 12 1x



For the batter

  • 2 cups (260g) all-purpose flour
  • 1 cup (200g) brown sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup (120g) butter, melted
  • 1/2 cup (120ml) milk
  • 1 tsp. vanilla extract
  • 2 eggs
  • 3/4 cup (100g) fresh blueberries

For the frosting

  • 3/4 cup (100g) fresh blueberries
  • 1/2 cup (110g) butter
  • 1 1/4 cups (160g) confectioner’s sugar
  • 18 oz. (510g) cream cheese


  1. Preheat the oven to 350˚F (175°C). Line a muffin tin with paper liners and set aside. Wash the blueberries and let dry.
  2. Add the flour, brown sugar, baking powder and salt to a large bowl and mix. Melt the butter and let cool down again. Mix with the milk, vanilla extract and eggs. Pour that mixture into the bowl with the flour and mix until just combined. Fold in the blueberries and divide the batter between the paper liners – they should be about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down a bit in the tin, then remove and let coo down completely on a wire rack.
  3. For the frosting puree the blueberries and press through a sieve. Set the puree aside. Add the butter and confectioner’s sugar to a large bowl and mix until light and fluffy. Add the cream cheese and vanilla extract and mix in. Do not mix too much – do it by hand – overmixing leads to a softer frosting. Add about half of the blueberry puree and roughly mix in – you don’t want to color all of the frosting, you should aim for colored stripes in the frosting. Prepare a piping bag with a star tip, brush some lines with the remaining puree inside the bag and fill in the frosting. Frost the cupcakes and serve.


  • Enjoy baking!