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Delicious blueberry cream cheese cupcakes on a decorative plate.
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Blueberry Cream Cheese Cupcakes

These delightful Blueberry Cream Cheese Cupcakes combine the sweetness of fresh blueberries and rich cream cheese in a fluffy cupcake, perfect for any occasion.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Blueberry Cupcakes, Cream Cheese Cupcakes, Dessert Recipe
Servings: 12 cupcakes
Calories: 280kcal

Ingredients

For the Cupcake

  • 1.5 cups all-purpose flour Provides lightness.
  • 1.5 teaspoons baking powder Helps cupcakes rise.
  • 1/4 teaspoon salt Balances sweetness.
  • 1/2 cup unsalted butter, softened Brings richness.
  • 3/4 cup granulated sugar Sweetens the batter.
  • 2 large eggs Binds ingredients.
  • 1 teaspoon vanilla extract Adds warmth.
  • 1/2 cup milk Provides moisture.
  • 1 cup fresh blueberries Natural sweetness.

For the Cream Cheese Filling

  • 8 oz cream cheese, softened Creates a luscious filling.
  • 1/4 cup granulated sugar Sweetens the filling.
  • 1 large egg Binds the filling.
  • 1 teaspoon lemon zest Adds brightness.

For the Streusel Topping

  • 1/4 cup all-purpose flour Base for crumb topping.
  • 2 tablespoons granulated sugar Sweetens the topping.
  • 2 tablespoons cold butter Creates texture.
  • 1/4 cup fresh blueberries Additional bursts 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 flour, baking powder, and salt.
  • In a separate bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  • Gradually add the dry ingredients to the creamed mixture, alternating with milk, and fold in the blueberries gently.

Prepare Cream Cheese Filling

  • In another bowl, beat cream cheese with sugar, egg, and lemon zest until smooth and creamy.

Fill Cupcake Liners

  • Fill each cupcake liner halfway with batter, add a spoonful of cream cheese mixture, and cover with more batter until two-thirds full.

Make the Streusel Topping

  • In a small bowl, combine flour and sugar for the streusel. Cut in cold butter until crumbly, then mix in additional blueberries.

Bake

  • Sprinkle the streusel topping over the cupcakes and bake for 20-25 minutes, or until a toothpick comes out clean.
  • Cool in the pan for a few minutes before transferring to a wire rack.

Notes

For fluffy cupcakes, ensure butter and eggs are at room temperature. Avoid overmixing to keep cupcakes tender. Storing in an airtight container maintains freshness.