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Blueberry Cupcakes


These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.

  • Prep:
  • Total Time:
  • Yield: Makes 12 cupcakes

Photography: Jonathan Lovekin

Source: Martha Stewart Living, August 2012


For the Topping

  • 6 tablespoons granulated sugar
  • 1/4 cup dark-brown sugar
  • 1 teaspoon cinnamon

For the Cupcakes

  • 1 2/3 cups cake flour (not self-rising)
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup sour cream
  • 6 ounces blueberries (1 1/4 cups)

For the Icing

  • 1 1/4 sticks unsalted butter, softened
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 2/3 cups confectioners' sugar, sifted
  • 1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)


  1. Make the topping: Mix together granulated and brown sugars and cinnamon.

  2. Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.

  3. Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.

  4. Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

Reviews Add a comment

  • cakengiftsini
    8 JUL, 2017
    I made this cake,it was Fabulous!!!! My whole family enjoyed very much after eating it. Thanks for this amazing recipe…… Same cakes, I get from the site :
  • codiecausey
    6 JUL, 2017
    Can you use all-purpose flour instead of cake flour?
  • mandis_tyahoo
    9 NOV, 2015
    These are just absolutely delicious, Made these for one of my friends. The recipe was very easy to follow
  • Lana Turner
    17 MAY, 2015
    Like other fruits, blueberries provide you with the best flavor and the greatest health benefits which include: Fight Cancer, Improve Heart Health, Boost Brain Health, and so on. Read More:
  • anel-i
    28 JAN, 2015
    Hello! I've got a question. What's is cup cake flour? I've look for it in the supermarket but I can not find it yet. Can I use all-purpose flour instead? Thanks
    • Tubster
      18 FEB, 2015
      Hello, are you referring to "1 2/3 cups cake flour (not self-rising)"... if you are, it is 1-2/3 CUPS of cake flour. Hope that helps! :) Happy baking! :)
  • jillhubb6
    6 AUG, 2013
    These are just divine! A friend of mine begs me to make them for for every occasion.
  • GCSM
    4 SEP, 2012
    The frosting was divine. Just enough sweet without being cloy and I love the swirl that putting the berries on top makes.
  • MS10918053
    17 AUG, 2012
    Took these to a staff breakfast and got stopped in the hall all day with people raving over them! I like the mini recipe idea--turns out everyone cut them in half and shared them! Also, I didn't feel like pulling out all of my pastry bags and tips, so I just used a ziploc bag, filled it up and cut the corner off. Perfect icing and it matched the pictures exactly!! Thanks for another great recipe Martha!!
  • Mary Litchfield
    8 AUG, 2012
    We loved these :-0 the only thing is I would eat all of them on the first day or two.
  • Piranja
    6 AUG, 2012
    Love the texture of the cupcake - soo smooth and moist. I was wondering about the best size for the decorating tip in order to get the icing as perfect as on the picture. I believe I used a 12 and I assume I need to use a bigger one? Also, is the icing supposed to be sticky/soft or is there a way to get it hardened a bit for easy transport? I'm thinking about freezing the cupcakes and icing separately and then redecorate only the amount I need so they last longer. Great recipe!!!