Ultimate Blueberry Cupcakes

This is a head-to-toe blueberry lover’s love! Blueberry cake topped with blueberry buttercream frosting, blueberry sauce and fresh blueberry.

Blueberries must have been flourishing this year. We always have too many in the fridge or freezer. Recently we had this blueberry tart. We’ve also re-visited this ice cream pie, this bread, these cream pies and this coffee cake.

Ingredients (12 regular-sized cupcakes):
Blueberry Cake
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream, room temperature
1 tablespoon grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup fresh blueberries, lightly coated with 1 tablespoon flour
Blueberry Sauce
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 1/2 cups fresh blueberries
1/4 cup water
Blueberry Buttercream
2 sticks unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
2 tablespoons blueberry sauce
12 fresh blueberries

Preheat oven to 350F. Grease a muffin tin or line with muffin liners.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, lemon zest and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Gently fold in the blueberries.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes or until wooden pick inserted in cake comes out clean. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare blueberry sauce, mix all ingredients in a small bowl and bring to a boil. Reduce heat and simmer until mixture begins to thicken, about 2 minutes. Remove from heat. Let cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream, blueberry sauce, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
Frost the cupcakes with the buttercream. Drizzle blueberry sauce on top and garnish with fresh blueberries.


  1. Love these, made this weekend for a bake sale craft show! They were delicious, will make again!

  2. Hey. Just wondering how you got your frosting so blue. Mone is a little pink/light purple.

  3. Is the batter supposed to be thick? I found it to be way thicker than most cupcake recipes

  4. Hey Fanny,

    I want to say thanks for a great recipe. I made a recipe based on yours today to be served at my friend’s baby shower today and they turned out AWESOME. When I do a blog post on it, I’d love to link you as the inspiration. Mine were mini cupcakes and totally rocked – thanks to you, since I don’t bake a lot and haven’t made a cupcake from scratch in years.

    Lots of love for this!

    – Maria

  5. I also have the same problem with buttercream that tastes more buttery than the desired flavour. thank you a lot for sharing. im definately taking the advice.

  6. is there a reason that my icing is pink and tastes like butter, even after adding 6tbs of the blueberry syrup?

    1. Hi Justin, it usually is because the buttercream is not whipped long enough, and the butter and the powdered sugar is not fully incorporated, that’s why it still tastes buttery. Hope it helps.

  7. Hey. was wondering if I can fridge these overnight? I am actually using my own lemon cake recipe for the cupcakes but I love your frosting recipe. It looks amazing/ Thanks

    1. Hi Crystina, yes, you can cover the cupcakes in an airtight container and keep them in the refrigerator. Just leave them in room temperature for at lease an hour before serving. :)

  8. Probably a REALLY silly question, but are cupcake and cake recipes interchangeable? I want to make this as a CAKE…yes?

    1. Hi Tasha, not silly at all! And YES! You can definitely use this recipe to make a cake. What you have to do is to adjust the baking time. If you are baking a whole cake, it might take around 40 minutes. If you are going for a two-layer cake, it might take 20 minutes. Being said that, using a toothpick to test the done-ness is always recommended. :)

  9. Hi Walker, you don’t have to blend the blueberries. They will burst while they cook. You could strain the sauce though if you want something more delicate. :)

  10. Am I supposed to blend the blueberries for the sauce? Could I possibly get some clearer instructions?

  11. Hi, Im just wondering if frozen blueberries can be used instead of fresh ones.

    Also, I simply adore your site, amazing!

    Thank you so much!

  12. Wow…i followed your recipe step by step…I must admit this was the best homemade cupcakes And frostening i have ever made…thank you so much…making these again.

  13. Just finished making these for my husband’s birthday… They are really tasty, my only concern was that the batter was a little thick, I wasn’t sure if I messed something up…

    1. Hi Paola, I’m glad that your cupcake tasted yummy. For the batter, make sure it’s not overmixed, and the butter and sugar are well blended, that should be fine. :)

  14. Hi, How is the first cup of blueberries used? I don’t see it in the method of the recipe but I am assuming that they go into the batter?

    1. Oops, Geetha! You are right. The blueberries are supposed to be folded into the batter before the whole pan goes in the oven. :P

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