Delicious Blueberry Cupcakes with Blueberry Icing and Cream Cheese Filling

Delicious Blueberry Cupcakes with Blueberry Icing and Cream Cheese Filling

The perfect summertime treat for your family! Nothing is better in summer than fresh blueberry cupcakes. This quick and easy recipe is full of bursting blueberries, filled with smooth cream cheese filling and topped off with a not-too-sweet blueberry cream cheese icing.  I love making this recipe for my family once the kids have gone to bed and the cool night air comes through the house so I’m not over heating the house while baking these delicious cupcakes!

If you are looking for more cupcake recipes, why not try one of these?

Printable recipe is available at the bottom of this post.

Delicious Blueberry Cupcakes with Blueberry Icing and Cream Cheese Filling

Cupcake Recipe
1/2 cup butter, softened
2/3 cup white sugar
2 large eggs
2 tspn vanilla extract
1 2/3 cups all purpose flour
1/2 tspn baking soda
1 tspn baking powder
1/2 tspn salt
3/4 cup sour cream
1 1/2 cup blueberries, washed and dried

Blueberry Filling (if you have none available!)
1/2 cup blueberries
1 tbspn water
1/2 cup white sugar
2 tspn cornstarch plus 1 tbspn water

Icing
3/4 cup butter, softened
8 ounces cream cheese, room temperature
1 tspn vanilla extract
3 cups confectioners’ sugar
1/4 cup blueberry filling/jam

Directions
Preheat oven to 375 degrees and line your muffin tin with the cups.
Sift together the dry ingredients, flour, baking soda, baking powder and salt and set aside.
In a mixer on medium speed add the butter and white sugar. Mix until smooth.  Add in the eggs one at a time followed by the vanilla.
Reduce speed to low and add in the sour cream and flour mixture in three additions (take turns adding 1/3 each time).
Fold in the blueberries by hand to keep them from breaking.
Bake for 20 minutes or until a toothpick comes out clean and the tops are a light golden. Cool for five minutes in the muffin tin, then remove them to a wire rack to finish cooling.

Make the icing.  Mix together the butter and cream cheese on medium-high speed until it’s fluffy.  Add the vanilla and confectioners’ sugar in 1/3 cups at a time.  Allow each cup to incorporate fully before you add the next 3/4 cup.  Set aside 3/4 cup for the cupcake filling.

If you do not have your own blueberry jam it’s easy to make a replica!  It won’t be as sweet as most jams, but I prefer it this way and brings the flavors of the cupcake together.  Add your blueberries, water and sugar to a small pot and cook on high until it is boiling.  Remove from the heat.  Mix together the cornstarch and water with a fork and slowly pour it into the pot of blueberries.  Stir until it becomes thick.  Fill the sink or a large bowl with water and place the bottom of the pot in the cold water to bring it to a colder temperature.  Mix the filling fast so that you break up all the blueberries in the process.  You can also use a potato masher. 

Remove the middle of the cupcakes.  If you don’t have a tool to do this you can always push down the middle with a kitchen utensil that has a round handle.  Fill a piping bag with the cream cheese icing and fill each cupcake center with it. 

Now that your icing is finished and your blueberry filling is cool add a big scoop, about 1/4 cup, to the center of the bowl.  Do not mix!  Now scoop it all into another piping bag.  Starting from the outside of the cupcakes start piping the icing onto these amazing desserts! 

Keep refrigerated for up to three days.  Best if removed from the fridge for at least 30 minutes before you enjoy them!  But really, the best way to enjoy these is right after they are finished being made. 
Enjoy!

tip – remember to use a piping tip (or cut the hole on the piping bag) large enough to fit any blueberry pieces through!

Delicious Blueberry Cupcakes with Blueberry Icing and Cream Cheese Filling Delicious Blueberry Cupcakes with Blueberry Icing and Cream Cheese Filling Delicious Blueberry Cupcakes with Blueberry Icing and Cream Cheese Filling Delicious Blueberry Cupcakes with Blueberry Icing and Cream Cheese Filling Delicious Blueberry Cupcakes with Blueberry Icing and Cream Cheese Filling Delicious Blueberry Cupcakes with Blueberry Icing and Cream Cheese Filling Delicious Blueberry Cupcakes with Blueberry Icing and Cream Cheese Filling

Delicious Blueberry Cupcakes with Blueberry Icing and Cream Cheese Filling
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. Cupcake Recipe
  2. 1/2 cup butter, softened
  3. 2/3 cup white sugar
  4. 2 large eggs
  5. 2 tspn vanilla extract
  6. 1 2/3 cups all purpose flour
  7. 1/2 tspn baking soda
  8. 1 tspn baking powder
  9. 1/2 tspn salt
  10. 3/4 cup sour cream
  11. 1 1/2 cup blueberries, washed and dried
  12. Blueberry Filling (if you have none available!)
  13. 1/2 cup blueberries
  14. 1 tbspn water
  15. 1/2 cup white sugar
  16. 2 tspn cornstarch plus 1 tbspn water
  17. Icing
  18. 3/4 cup butter, softened
  19. 8 ounces cream cheese, room temperature
  20. 1 tspn vanilla extract
  21. 3 cups confectioners’ sugar
  22. 1/4 cup blueberry filling/jam
Instructions
  1. Preheat oven to 375 degrees and line your muffin tin with the cups.
  2. Sift together the dry ingredients, flour, baking soda, baking powder and salt and set aside.
  3. In a mixer on medium speed add the butter and white sugar. Mix until smooth. Add in the eggs one at a time followed by the vanilla.
  4. Reduce speed to low and add in the sour cream and flour mixture in three additions (take turns adding 1/3 each time).
  5. Fold in the blueberries by hand to keep them from breaking.
  6. Bake for 20 minutes or until a toothpick comes out clean and the tops are a light golden. Cool for five minutes in the muffin tin, then remove them to a wire rack to finish cooling.
  7. Make the icing. Mix together the butter and cream cheese on medium-high speed until it’s fluffy. Add the vanilla and confectioners’ sugar in 1/3 cups at a time. Allow each cup to incorporate fully before you add the next 3/4 cup. Set aside 3/4 cup for the cupcake filling.
Notes
  1. If you do not have your own blueberry jam it’s easy to make a replica! It won’t be as sweet as most jams, but I prefer it this way and brings the flavors of the cupcake together. Add your blueberries, water and sugar to a small pot and cook on high until it is boiling. Remove from the heat. Mix together the cornstarch and water with a fork and slowly pour it into the pot of blueberries. Stir until it becomes thick. Fill the sink or a large bowl with water and place the bottom of the pot in the cold water to bring it to a colder temperature. Mix the filling fast so that you break up all the blueberries in the process. You can also use a potato masher.
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4 Comments

  1. Jenn @ EngineerMommy
  2. Susan - Lifebetweenlittleandbig.com
  3. Joanne/WineLady Cooks
  4. Kristen from The Road to Domestication

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