Blueberry Cupcakes

Are these good?  Let’s just say I was going to share a few with friends and my family said a resounding “NO”!  Enough said.

I had one the day they were made (of course), I stored the few that remained after the first night in the refrigerator for later, so I had a ‘few’ cold.  Jacob and I liked them better cold, Jim liked them better room temperature.  he says tomato, we say tomahto……

Anyway, these would freeze well!  Which when you have a college boy coming home soon is a great idea. 🙂


  • 3 1/4 cups all purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel
  • 1 1/4 cups frozen blueberries
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon of pure maple syrup
  • 1/2 cup confectioners’ sugar, sifted
  • 1/2 cup cold heavy whipping cream, more if needed
  • 12 blueberries
  • Bright White Sparkling Sugar (if you have)

Preheat oven to 350°F.

Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl.  Add melted butter and oil in mixing bowl, add eggs whisk to blend. Add buttermilk, milk, vanilla extract, and lemon peel blend.

Pour flour mix into wet mix and blend.

Stir in frozen blueberries. Divide batter among liners.

I used a 2 1/2 ice cream scoop.  Two scoops per liner.

Bake cupcakes until toothpick inserted into center comes out clean, about 25-30 minutes. Transfer cupcakes to racks to cool.


In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.

Add the vanilla and maple syrup and SLOWLY add confectioners sugar and beat until smooth.

 Add the heavy cream and whip until the frosting is thick enough to pipe.

Add more sugar or cream as needed to get the right consistency.

Frost cupcakes and top with a blueberry and sprinkling of Sparkling Sugar .

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Categories: Desserts

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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