Ella & I recently went blueberry picking after reading the classic, Blueberries for Sal by Robert McCloskey, and I thought we’d be making blueberry pie afterward – but nope! My little miss had other plans for those blueberries – a delicious Buttermilk Cupcake with Cream Cheese Frosting!

Now we love our blueberry recipes, like the blueberry pie cake with vanilla buttercream I recently made for my friend, Stacey, or our no-churn blueberry pie ice cream, but for some reason Ella thought that the blueberries should act as just a garnish on these delicious cupcakes – and I think that might have something to do with the fact that she ate half of them on the ride home!

These cupcakes are pure perfection and just a little bit old-fashioned in the best kind of way. You can top them however you like to make these a year-round treat.

How to Make Buttermilk Cupcakes

First, gather your ingredients:

• Cake Flour
• Baking powder
• Baking Soda
• Salt
• Eggs, room temperature
• White sugar
• Vanilla extract
• Olive Oil
• Buttermilk <– I always have this powdered buttermilk in my fridge to make instant buttermilk whenever I need it.

For the Cream Cheese Frosting:

• Cream Cheese, softened
• Butter, room temperature
• Powdered icing sugar
• Vanilla Extract

Scroll down to the printable recipe card for full measurements.

How to Make Buttermilk Cupcakes

Preheat oven to 350F and line a cupcake tray with your chosen liners. (We used these because I’m a sucker for ruffles.)

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Place the two eggs in a separate bowl and beat for 30 seconds before slowly adding in the white sugar.

Once the egg and white sugar mixture is light and fully beaten, beat in the vanilla and oil.

Add half of the dry ingredients, mix completely, then add half of the buttermilk. Repeat.

Fill the muffin liners halfway full and bake 12-15 minutes and cool in the pan before removing to a cooling rack.

How to Make Cream Cheese Frosting

Mix together the cream cheese and butter until combined. Add the vanilla extract and powdered icing sugar.

Blend until you reach a smooth consistency. Add more icing sugar or butter to achieve your desired softness.

Fit a 1M Wilton tip to a piping bag, fill it with the cream cheese frosting, and add a generous swirl on top of each cupcake.

Top with fresh blueberries.

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Yield: 18 cupcakes

Buttermilk Cupcakes with Cream Cheese Frosting

Print

Easy and delicious buttermilk cupcakes with cream cheese frosting, old-fashioned cupcakes with a bit of modern flair. Top it with whatever fresh fruit is in season, or even some sprinkles or chocolate shavings

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

For the buttermilk cupcakes:

• 1 1/4 cups cake flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup sugar
• 1 1/2 tsp pure vanilla extract
• 1/2 cup olive oil
• 1/2 cup buttermilk

For the cream cheese frosting:

• 1-8oz package cream cheese
• 4 cups icing sugar (powdered sugar)
• 1/4 cup butter
• 2 teaspoons vanilla

Instructions

How to Make Buttermilk Cupcakes

1. Preheat oven to 350F and line a cupcake tray with your chosen liners. (We used these because I'm a sucker for ruffles.)
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Place the two eggs in a separate bowl and beat for 30 seconds before slowly adding in the white sugar.
4. Once the egg and white sugar mixture is light and fully beaten, beat in the vanilla and oil.
5. Add half of the dry ingredients, mix completely, then add half of the buttermilk. Repeat.
6. Fill the muffin liners halfway full and bake 12-15 minutes and cool in the pan before removing to a cooling rack.

How to Make Cream Cheese Frosting

1. Mix together the cream cheese and butter until combined. Add the vanilla extract and powdered icing sugar.
2. Blend until you reach a smooth consistency. Add more icing sugar or butter to achieve your desired softness.
3. Fit a 1M Wilton tip to a piping bag, fill it with the cream cheese frosting, and add a generous swirl on top of each cupcake.
4. Top with fresh blueberries.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cake Decorating Supplies Kit for Beginners, Set of 137, Baking Pastry Tools, 1 Turntable stand-55 Numbered Icing Tips with Pattern Chart, Angled Spatula, 8 Russian Piping nozzles-Baking Tools
• 
  Cookie Scoop Ice Cream Scoop Melon Scoop 18/8 Stainless Steel with Trigger Cupcake Scoops (#14)
• 
  Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
• 
  365 Everyday Value, Organic Vanilla Extract, 4 fl oz
• 
  Philadelphia Original Cream Cheese Brick (8 oz Box)
• 
  Saco Cultured Buttermilk for Cooking and Baking, Powdered, 12 oz

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 295Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 40mgSodium: 215mgCarbohydrates: 41gFiber: 0gSugar: 33gProtein: 3g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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These cupcakes are definitely in the top 10 that I have ever had in my life!

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