I made these Blueberry Cheese Cupcakes recently and wanted to share them with you all because they turned out too good not to. I loved how the simple cupcake base came together with homemade blueberry jam and a creamy cheese frosting. It is an easy way to turn fresh blueberries into something a little more special.

The cupcakes are soft and lightly tangy, with sweet blueberry jam and a smooth cream cheese and mascarpone frosting on top. The fresh berry flavor comes through without overpowering the cupcake. If you enjoy blueberry bakes, Blueberry Cheesecake Muffin and Blueberry Lemon Muffin are two more you might enjoy.

Blueberry Cheese Cupcakes Recipe

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These blueberry cupcakes combine a soft yogurt-based cupcake with homemade blueberry jam and a creamy blueberry cheese frosting. The jam adds a bright berry flavor, while the cream cheese and mascarpone give the topping a smooth, rich texture.

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Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Servings: 12 Cupcakes

Course: Dessert

Cuisine: American

Calories: 430

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Cupcakes

• 130 g unsalted butter softened
• 180 g granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 100 ml milk
• 180 g yogurt
• 220 g all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon lemon zest

For the Blueberry Jam

• 300 g fresh blueberries
• 60 g granulated sugar
• Juice of ½ lemon
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch
• 1 tablespoon water

For the Blueberry Frosting

• 300 g cream cheese
• 150 g mascarpone
• 80 g granulated sugar
• 120 ml whipping cream
• 50 g blueberry jam

Equipment

• Mixing bowls
• Electric hand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Kitchen scale
• Small saucepan
• Muffin/cupcake tin
• Cupcake liners
• Piping bag
• Piping tip
• Wire rack
• Oven

Method

 

1. Add the blueberries, sugar, lemon juice, vanilla extract, and cornstarch slurry to a saucepan and cook until the mixture thickens. Let it cool completely.
2. Add the cream cheese, and mascarpone to a mixing bowl, then mix until smooth.
   
3. Add the whipping cream and beat until light and fluffy.
   
4. Add sugar, then mix until smooth.
   
5. Add the blueberry jam and mix until well combined.
6. Add the softened butter and sugar to a mixing bowl.
   
7. Add the eggs and vanilla extract, then mix until well combined.
   
8. Add the lemon zest and mix well.
   
9. Add the milk and yogurt, then mix until smooth.
   
10. In a separate bowl, mix the flour and baking powder.
    
11. Gradually add the dry ingredients to the wet mixture and mix gently.
    
12. Mix until a smooth cupcake batter forms.
    
13. Divide the batter evenly among the lined cupcake cups.
14. Bake at 180°C (350°F) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
    
15. Let the cupcakes cool completely.
16. Pipe the blueberry frosting over the cooled cupcakes.
    
17. Top with blueberry jam.
    
18. Serve and enjoy.
    

Nutrition

Calories: 430kcalCarbohydrates: 50gProtein: 7gFat: 24gSodium: 220mgFiber: 2gSugar: 33g

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Let us know how it was!

A batch of these cupcakes is a good way to turn fresh blueberries into something more than a simple fruit topping. The soft cake, creamy cheese frosting, and blueberry jam each bring a different texture to the finished dessert, so every layer has a purpose. They are especially handy when you want a fruit-forward cupcake that can be prepared with straightforward ingredients and finished with a homemade touch.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.