Easy Blueberry Vanilla Cupcakes
Ready for a simple yet totally amazing recipe? Got it! These blueberry vanilla cupcakes are the perfect summer dessert.
Fitting for the kids and adults, these blueberry vanilla cupcakes can go for play-dates to dinner parties. Throwing a baby shower for a little boy?
These are a great baby shower dessert. I’ve had lots of fresh berries around and finally decided to use my blueberries in this sweet dessert.
I also added a twist on my favorite cake mix flavor (see below!) to give it an extra touch of yumminess!
These cupcakes are light, fluffy, and moist! The blueberries sink to the bottom of the batter so the cake is sandwiched between sweet frosting and juicy, delicious blueberries.
Extra vanilla extract in the frosting is really delicious too. Of course you can make this recipe with strawberries or blackberries too.
You might have seen my recent love affair with blackberries here and here. Blueberries deserve some love too though. They’re ridiculously good for you too so technically that makes this cupcake health food, mmk? ;) Have you tried my blueberry banana bread, it’s a must too.
Hopefully you can use up some of your summer berries with this recipe! If you haven’t enjoyed any yet, well then hit your grocery stores or farmer’s markets, y’all! Get all the blueberry goodness in before the season ends. If you love this recipe so much that you must make it year-round (hey, I get it) then frozen blueberries will work too. Treat yo’self!
Blueberry Vanilla Cupcakes
I love adding a handful of blueberries to the frosting to give it a hint of color and taste. Of course, adorning the top with a blueberry is a must! Edible cupcake topper right there.
However, you can certainly add a drop of blue or lavender food coloring for a little extra boost! Vanilla beans added in to the frosting would also be a delicious choice. Options, people, I like to give options!
Blueberry Vanilla Cupcakes
- 1 box French Vanilla Cake Mix
- 3 large eggs
- 2/3 cup water
- 1/3 cup oil
- 2/3 cup sweetened condensed milk
- 1/8 cup all-purpose flour
- 1/2 cup butter - room temperature
- 4 cups powdered sugar
- 2 tablespoons vanilla extract
- 2 tablespoons heavy cream
- 1 1/4 pints blueberries
- Combine cake mix, eggs, water, oil, sweetened condensed milk, and flour in a mixer to combine on medium for 2-3 minutes.
- Fold in 1 pint blueberries.
- Fill in cake liners (2/3 full) and bake at 325 degrees F. for 20 minutes or until toothpick inserted comes out clean.
- Let cool while preparing frosting.
- In an electric mixer fit with paddle attachment, cream butter until light and fluffy.
- Add in powdered sugar 1 cup at a time, mixing well between each addition.
- Add in vanilla extract and heavy cream.
- Beat frosting at medium for 3 minutes.
- Add in remaining blueberries to frosting and mix well.
- Pipe cupcakes and enjoy!
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oh yum! i love blueberry!
Cupcakes are truly the way to my heart, and these look delicious!
Thank you Julie!!
Can I convert this recipe to make a cake instead of cupcakes?
Hi Jackie! I think you can, I’ve not done it but I do not see why it wouldn’t work! :)
These look delicious! Can’t wait to try.
Hi! I was torn between these cupcakes and the lemon pomegranate! I couldn’t get a pomegranate in the time i needed so i made these and added a lemon zest on top! So delicious! Thanks for a great recipe and idea!
What size box mix does this call for? 15.75 or 18.25? Thank you!
A family favorite!! Delicious!
Courtney, your directions mention creaming butter in step 5 yet I see no mention of butter in the ingredient list. Can you please let me know how much butter to use for the frosting? Love your website!
Hi Wendy! Butter was listed under heavy cream, but I moved it up a couple spots so it’s in the order of use! Hope this helps! xo – Courtney
These look delicious, Could they be made ahead of time? How would you recommend storing them?
Hi Alecia! You could, I’d recommend no more than a day before, in an airtight container in a chilled area.