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Blueberry Blackberry Cupcakes with Blueberry Cream Cheese Frosting

Yield: 12 cupcakes


Blackberry-Blueberry Cupcakes:

  • 7 1/2 oz all-purpose flour
  • 1/2 Tablespoon baking powder
  • 1/4 teaspoon fine sea salt
  • 17 grams 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 teaspoon vanilla paste

Blueberry Cream Cheese Frosting:

  • 1/2 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 teaspoon vanilla paste
  • 17 grams freeze-dried blueberries, ground into powder
  • 2 cups confectioners' 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. Add vanilla paste, blueberry powder, and confectioner’s sugar.  Mix until smooth.

Recipe Notes