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Blueberry Cupcakes | The Little Epicurean
3 from 1 vote

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:

  • Preheat oven to 350 degrees F.
  • In a small bowl, whisk together flour, baking powder, salt and powdered blueberries. Set aside.
  • 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.
  • In a measuring cup, combine buttermilk, blueberry and blackberry puree, and vanilla paste.
  • Alternate adding flour mixture and buttermilk mixture into creamed butter. Mix until just incorporated.
  • Divide batter into prepared muffin tins and bake for 20-24 minutes.

Blueberry Cream Cheese Frosting:

  • Cream together butter and cream cheese in stand mixer with paddle attachment. Add vanilla paste, blueberry powder, and confectioner’s sugar.  Mix until smooth.