Go Back
Blueberry cream cheese cupcakes topped with frosting and fresh blueberries
Print Recipe

Blueberry Cream Cheese Cupcakes

Delightful blueberry cream cheese cupcakes with a tender, buttery base and a rich cream cheese filling, perfect for any occasion.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Blueberry Cupcakes, Cream Cheese Cupcakes, Cupcake Recipes, Desserts
Servings: 12 cupcakes
Calories: 225kcal

Ingredients

For the Cupcakes

  • 1.5 cups all-purpose flour Soft and fluffy base
  • 1.5 teaspoons baking powder Leavening agent
  • 0.25 teaspoons salt Enhances sweetness
  • 0.5 cups unsalted butter, softened Adds moisture and richness
  • 0.75 cups granulated sugar Sweetens the batter
  • 2 large eggs Binds ingredients
  • 1 teaspoon vanilla extract Adds depth to flavor
  • 0.5 cups milk Ensures moist batter
  • 1 cups fresh blueberries Juicy pockets of delight

For the Cream Cheese Filling

  • 8 oz cream cheese, softened Creamy filling base
  • 0.25 cups granulated sugar Sweetens the cream cheese
  • 1 egg egg Creates smooth filling
  • 1 teaspoon lemon zest Brightens flavor

For the Streusel Topping

  • 0.25 cups all-purpose flour Creates crumbly texture
  • 2 tablespoons granulated sugar Sweetens the streusel
  • 2 tablespoons cold butter Adds crunch
  • 0.25 cups fresh blueberries Extra burst of flavor

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  • In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing thoroughly, then stir in vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Fold in the fresh blueberries gently.
  • In another bowl, beat cream cheese until smooth, then mix in sugar, egg, and lemon zest until fully combined.
  • Scoop cupcake batter into liners, filling halfway, then add cream cheese filling and top with more batter.
  • In a small bowl, combine flour and sugar for streusel. Cut in cold butter until crumbly, then stir in additional blueberries.
  • Sprinkle streusel topping over each filled cupcake before baking.

Baking

  • Bake for 20-25 minutes until a toothpick comes out clean. Cool in the muffin tin for a few minutes before transferring to a wire rack.

Notes

Ensure butter and cream cheese are at room temperature for better texture. Frozen blueberries can be substituted; toss in flour before use. Add lemon zest on top or experiment with spices like cinnamon for a unique flavor.