Blueberry Cupcakes

Prep Time:
25 mins
Total Time:
1 hrs 25 mins
12 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.


For the Topping

  • 6 tablespoons granulated sugar

  • ¼ cup dark-brown sugar

  • 1 teaspoon cinnamon

For the Cupcakes

  • 1 ⅔ cups cake flour (not self-rising)

  • ¼ teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 stick unsalted butter, softened

  • cup granulated sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • ¾ cup sour cream

  • 6 ounces blueberries (1 ¼ cups)

For the Icing

  • 1 ¼ sticks unsalted butter, softened

  • 8 ounces cream cheese, room temperature

  • ½ teaspoon pure vanilla extract

  • 2 ⅔ cups confectioners' sugar, sifted

  • ¼ 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.

    blueberry cupcakes
    Jonathan Lovekin
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