The Little Epicurean

When I think blueberries in baked goods, I immediately picture those ugly blueberry muffins with exploding berries and goo everywhere.  Sure, they’re tasty and smell fabulous but they’re not always a pretty sight.

Now, here’s a baked blueberry good that I can’t help but gawk at.

These are so pretty and they’re perfect for weddings, bridal showers, baby showers, birthdays- really any occasion.  I made them for breakfast.

The cake isn’t overly sweet and complements the tart cream cheese very well.  The cake holds up great, it is moist and has a tight crumb.

I love the natural violet color in the frosting attained from using freeze dried blueberries.  You can easily swap in other freeze dried fruits (Trader Joe’s has banana, pineapple, and strawberry) to make rich colored frosting and batters without using food colorings.

These cupcakes remind me of the country side and picnics and lazy summer days.  Blueberry-Blackberry Cupcakes would go well with some nice cheese, a couple slices of baguette and a bottle of wine.  Oh, I miss Napa and Sonoma.

Print Recipe

Blackberry-Blueberry Cupcakes with Blueberry Cream Cheese Frosting

Yield: 12 cupcakes


Blackberry-Blueberry Cupcakes:

7 1/2 oz all purpose flour

1/2 Tbsp baking powder

1/4 tsp salt

17 g freeze dried blueberries, ground into powder

4 oz unsalted butter, room temperature

2/3 cup granulated sugar

1/3 cup light brown sugar, packed

a couple drops of lemon oil

2 large eggs, room temperature

3 oz buttermilk

2 oz blueberries, pureed and strained

2 oz blackberries, pureed and strained

1 tsp vanilla paste

Blueberry Cream Cheese Frosting:

1/2 cup unsalted butter, room temperature

4 oz cream cheese, room temperature

1 tsp vanilla paste

17 g freeze dried blueberries, ground into powder

2 cup confectioner’s sugar


Blackberry-Blueberry Cupcakes:

1. Preheat oven to 350 degrees F.

2.  In a small bowl, whisk together flour, baking powder, salt and powdered blueberries.  Set aside.

3.  Cream butter, granulated sugar, and brown sugar in a stand mixer with paddle attachment.  Add a couple drops of lemon oil.  Add eggs one at a time and mix until fully incorporated.

4.  In a measuring cup, combine buttermilk, blueberry and blackberry puree, and vanilla paste.

5.  Alternate adding flour mixture and buttermilk mixture into creamed butter.  Mix until just incorporated.

6.  Divide batter into prepared muffin tins and bake for 20-24 minutes.

Blueberry Cream Cheese Frosting:

1.  Cream together butter and cream cheese in stand mixer with paddle attachment.

2.  Add vanilla paste, blueberry powder, and confectioner’s sugar.  Mix until smooth.

inspired by and adapted from Week of Menus

Note:  The mini blossoms and daisy cutouts are made from a 50/50 blend of homemade fondant and gum paste.  The center is a sugar pearl.

77 Responses to “Blueberry-Blackberry Cupcake with Blueberry Cream Cheese Frosting”

  1. August 23, 2011
    8:21 pm
    Tina says...

    These look so stunning, your tip on the freeze dried fruit is much appreciated. This is a great way to showcase the bounty of fresh berries we have this summer. I have bookmarked this recipe. So glad you posted this-Buzz Buzz!

  2. August 23, 2011
    10:32 pm

    These cupcakes are GORGEOUS! Seriously, the purple color of the frosting is just stunning! I bet they are delicious!

  3. August 24, 2011
    1:10 am

    There are some amazing ingredients in these. I’ve made something similar before, but the ground dried blueberries and lemon oil have me swooning. They’re beautiful!

  4. August 24, 2011
    2:17 am
    Red2282 says...

    These look amazing. I live in Omaha Nebraska and Ground dried Blueberries and lemon oil are exactly in stock at the local grocery store. Any guidance on where to get them at?

  5. August 24, 2011
    4:24 am

    @ Tina- Thank you! You’re very welcome.

    @ Stephanie- Thank you! I can’t believe how vibrant the color is. I can’t wait to try other freeze dried fruits.

    @ Kellypea- Lemon oil gives it a nice kick. I’ve tried using lemon zest before and I can barely taste it. Thanks for commenting!

    @ Red2282- I was able to find freeze dried blueberries at Trader Joe’s and Target. If you don’t have those near you, I suggest As for the lemon oil, I bought it at Williams Sonoma. You could also substitute lemon zest.

  6. August 24, 2011
    4:28 am
    Joanne Choi says...

    your version is so beautiful! Thanks for your beautiful take on my more homely cupcake!!

  7. August 24, 2011
    4:35 am

    @ Joanne- Thank you so much, Joanne! I was, after all, inspired by you! :)

  8. August 24, 2011
    12:54 pm
    Laura says...

    Beautiful cupcakes! Was looking for a recipe for cupcakes with a blue theme and I think this is it. :)

  9. August 24, 2011
    1:54 pm

    just beautiful!! Love your pictures :)

  10. August 24, 2011
    4:21 pm

    These cupcakes look great!! Thanks for sharing the recipe.

  11. August 25, 2011
    12:45 am
    Skylar says...

    my word these looks absolutely PERFECT!!!

  12. August 25, 2011
    1:00 am

    Wow, i like blueberries very much. Keep it up.. Very nice cupcakes. Thanks for sharing.

  13. August 24, 2011
    7:03 pm
    The Procrastobaker says...

    oh wooowww, these are purely stunning, and my goodness i bet they taste gorgeous too!

  14. August 31, 2011
    2:05 pm

    Just a short to say -These are FABULOUS!

  15. October 1, 2011
    4:30 am
    Tiffany says...

    Those are gorgeous!! I love the colors and the garnishes! I bet they’re delicious. Thanks for sharing!

  16. October 8, 2011
    3:26 am
    Aneta Hayne says...

    Absolutely stunning photos,And now i must to make those amazing looking cupcakes, or I will never have a good night sleep again! I will be on the hunt for freeze dried blueberries, stopping by at TJ’s and Target this weekend :)Thank you for a delicious inspiration !

  17. November 2, 2011
    5:38 am
    Esther says...

    These are so gorgeous! For the frosting, I was just wondering what cream cream was and where you can get it and also where to get vanilla paste. Thanks!

  18. November 2, 2011
    5:43 am

    @Esther- Thanks! You can get cream cheese at any supermarket. Its in the dairy section near the yogurt and sour cream. Be sure to get the regular cream cheese because the low fat and reduced fat cream cheese don’t work as well in frostings. You can find vanilla paste at speciality stores like Williams-Sonoma and Sur la Table, or you can substitute vanilla extract.

  19. December 19, 2011
    4:43 am

    These look absolutely gorgeous! Great idea to flavour the cream cheese frosting with freeze dried blue berry.

  20. January 26, 2012
    7:53 pm
    Charity says...

    This recipe says “cream cream,” and I’m assuming it’s supposed to be “cream cheese”…? These look absolutely deluxe. Can’t wait to try it with our home grown blackberries! =)

    • Thanks, Charity! I fixed it. The recipe is supposed to say cream cheese. :) home grown blackberries?! That sounds amazing. I wish I had a green thumb!

  21. February 8, 2012
    4:25 pm

    Goodness, this is the perfect cupcake, hands down!

  22. February 15, 2012
    3:26 pm
    Jen says...

    Love it and want to try them! I was trying to covert 7 1/2 oz. in cups and 17 grams…can you help? : )

  23. March 12, 2012
    6:53 am
    Sadaf Afshan says...

    I can never get my cream cheese frosting to pipe so well. Your swilrs look lovely.

    • Try whipping the cream cheese frosting until its quite smooth and fluffy. Also, make sure your cream cheese and butter are at room temperature before creaming them together.

  24. April 19, 2012
    3:58 pm
    ChariT says...

    WOW those look super yummy and you made me want some lol!

    I may have to try these one day!


  25. April 19, 2012
    4:59 pm
    Susan says...

    These look so beautiful! I really need to learn how to make my cupcake looks this pretty. Will it have the same beautiful color if you use fresh fruit?

    Budget Earth – Ultra Yummy Baked Acorn Squash Recipe

    • Thanks, Susan! Unfortunately, you won’t get the same vibrant color with fresh fruit. Also, the moisture from fresh blueberries will affect the texture and consistency of the cream cheese frosting.

  26. May 15, 2012
    10:23 pm
    Ms. Monica says...

    Are freeze dried blueberries easy to find?

    • I found freeze dried fruits at Trader Joe’s, Whole Foods Markets, and surprisingly at Target.

  27. July 11, 2012
    3:19 pm
    Anonymous says...

    Thanks for posting this. I am getting married next May and want a cupcake wedding cake; however, the one I wanted was so elaborate and quite costly. I thought I would make my own but didn’t know what sort of decorations to do. It’s a wedding in the country and I think these would be beautiful, especially since my colors are blush pink and wisteria!!

    One question: I see you have piped the frosting, so I assume the recipe will be sturdy enough to hold up? Or should I add a little more confectioner’s sugar? Not sure how many cupcakes your recipe yields, but I need approximately 50 and was wondering if you might know how to increase this to yield this many? Thanks for your help! :)

    • Congrats! That’s so exciting!
      The recipe makes one dozen cupcakes. Yes, the frosting should be firm enough. If not, you can add more confectioners’ sugar, but it might make the frosting a bit too sweet. You can multiply the original recipe by 5 to get 60 cupcakes. That will allow you to have a little extra for snacking. :)

  28. July 31, 2012
    10:46 am
    Ronja says...

    This is just a wonderful colour combo, I love the mini blossoms with the dark, rich blackberries!!!

  29. July 31, 2012
    10:34 pm

    Just made these and they were described by my father as “Better than steak!”, which never happens.Definite 10/10. I had to work hard though; I don’t own a balance so I had to sort of guess around the berry measurements. If anyone else finds themselves in this predicament, I have some advice:freeze dried blueberries were NOT easy to find at my local Target (had to fish the blueberries out of a mixed berries bag), definitely buy them from WF or TJs to save time. 17 grams of dried blueberries is about a 1/3 dry cup. 7.5 g of flour is a dry cup minus 2 Tbsp. 3oz buttermilk is just over the 1/3 cup line, and if you fail at straining the blue/black berry puree as I did, throwing a big hand full of each into a blender and just dealing with the seeds doesn’t affect the texture too much. Out of curiosity though, how does one strain the thick mucus that is berry puree?

    • I’m sorry to hear you had a difficult time finding the freeze dried berries. Did you use fresh blue/blackberries for the puree? I just a regular fine mesh strainer for the puree and it worked fine. You could also use cheesecloth and squeeze out the puree.

    • Kathryn Broecker replied...

      I used fresh berries, but the puree was too thick to fit through my strainer. They were still the best cupcakes of my life, with the seeds and all. Thankyou!

  30. October 3, 2012
    12:14 am

    I love these cupcakes! They are to cute!!! I made them for my birthday ball. Although I used a lemon cake mix for the cake, I didn’t have time, or room in the kitchen to make cupcakes from scratch. But I used the frosting recipe, and decorated them similar. I could not find the freeze dried blue berries at a reasonable price (I had a tight budget and 75 cupcakes were adding up) so I used just dried blueberries, and pureed them until they were smooth. It worked great! I didn’t get the greatest pictures, but here is one of me and my friends putting the icing on at the last minute, in 90 degree weather, it was melting a little, but considering the heat, they held up well.

    • Happy belated birthday! Glad you tried out the recipe. Freeze dried fruits can be quite pricey but a little does go along way.

  31. December 27, 2012
    6:06 am
    jenn says...

    I L-O-V-E this post… Could you tell me where you bought the two flower cutters…? Thanks so much!

  32. January 24, 2013
    3:53 pm
    Anonymous says...

    where do you find freeze dried blueberry? what is that?

    • I bought mine at Trader’s Joes. They are also sold at Whole Foods Markets and sometimes I can find them at Target. Freeze dried blueberries are completely dried and free of any moisture. Its not like regular dried fruit that is soft and full of water. When freeze dried blueberries are crushed, they turn into a powder that is a wonderful color enhancer.

  33. March 20, 2013
    10:06 pm
    Anonymous says...

    Just made a double recipe of these and decorated with the berries and royal icing flowers. Had to substitute vanilla extract for paste and lemon zest for oil, but they are delicious!! I don’t usually eat desserts that don’t involve chocolate, but these are amazing!
    Freeze-dried fruit is new to me — can’t wait to try it with others recipes.
    Thank for posting this recipe!

    • Maryanne replied...

      Glad they turned out great! I’m sure you’ll have a lot of fun experimenting with freeze-dried fruit! :)

  34. April 4, 2013
    1:04 pm

    These are gorgeous! I have piping envy. Both the cupcakes and frosting sound incredible. Pinning this to make later!

    • Maryanne replied...

      Thanks, Ellie! Having fun making them! Piping just takes practice, you’ll have it down in no time :)

      • Rachele replied...

        These look wonderful and i would love to make them. A question the recipe says “7 1/2 oz all purpose flour” is that 7 and 1/2 cup of all purpose flour or 7i/2 ounces– meaning just under a cup??

        • Maryanne replied...

          Hi Rachele, the 7.5 ounces is the weight of the flour. I used a scale to measure all the ingredients for this recipe. If you don’t have a kitchen scale, there are plenty of websites that will tell you the conversion weight of flour to cups. Hope that helps!

  35. May 7, 2013
    2:52 pm
    Mireya says...

    Hi, I made these last week and they were THE BOMB!! Best cupcakes I have ever had :) I have one question though..I want to make strawberry cupcakes. Can I use the same recipe just substituting the blue/blackberries with strawberries or any other freeze dried fruit and I assume minus the lemon oil?

  36. May 31, 2014
    6:06 am
    Rachel says...

    Where can I find the pretty white flowers you used to decorate?

  37. February 10, 2015
    4:27 pm
    Lindsey says...

    I have the freeze dried blueberry powder pre packaged about how much of the actual powder would I use?

  38. March 10, 2016
    4:25 pm
    Haley says...

    I do a lot of baking but never with freeze dried fruit and I’m making these for a wedding. Can you use dried blueberries in stead of freeze dried?

    • Maryanne Cabrera replied...

      Hi Haley! Unfortunately you cannot substitute dried blueberries for freeze dried blueberries. Freeze dried blueberries are 99% moisture free, whereas dried blueberries still have a ton of moisture. The results will not be the same.

  39. May 28, 2016
    5:42 pm
    Jennifer says...

    i live in Hawaii and there is no Trader Joes or Whole Foods at least on my island , so don’t know if I will be able to find some of the ingredients. It’s harder to find things here like blackberries, can you use frozen? What is vanilla paste and could I substitute it? What is lemon oil and can I substitute it? I hesitate t o purchase something especially if it’s expensive and I would not be using it again. If it’s something I can buy in the bulk section no problem. Don’t know if they carry freeze dried blueberries here, will have to check. Is the freeze dried blueberries just for the color aspect of it? If so I wouldn’t need to use it, thought I would like the frosting to be purple as its my favorite color and the color is part of the appeal for these. Anyway can convert the measurements for me ? I’m not good at math, besides have limited access to Internet, none at home, have to go to library.

  40. July 2, 2016
    2:37 pm
    Siobhan says...

    Tried these today- I had all the ingredients- they turned out beautifully. I never would have thought to take the freeze dried berries and process them. In the frosting I added the berries to the butter and it incorporated well- got the beautiful color and taste. Thank you!

  41. October 4, 2016
    12:35 am
    celeste says...

    I’m not a huge baker or anything so i need some help, how do you puree the blueberries and blackberries?

    • Maryanne Cabrera replied...

      You can place the fresh blueberries and blackberries in a food processor or blender to puree them.

  42. July 21, 2017
    12:06 am
    Rohini says...

    I like to make them eggless. could you please recommend the substitute for egg and not compromising the taste and texture?

    Thank you


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