Easy Apple Blueberry Cupcakes with Cream Cheese Frosting

The sweet apple flavor and the tart blueberry filling of these apple blueberry cupcakes are what really makes these cupcakes exceptional. A light and fluffy brown sugar vanilla batter with cinnamon flavored apples give these cupcakes a caramel-like sweetness.

Apple Blueberry Cupcakes with Cream Cheese Frosting

If you love apples and blueberries then you are going to love the flavor combination in these cupcakes. They are perfect for the fall season.

I use frozen blueberries because that’s usually what I can get here. Therefore, I can make them pretty much any time during the year. And, of course, we are lucky to have apples all thru the year.

Apple Blueberry Cupcakes with Cream Cheese Frosting

Let’s talk ingredients and substitutes

• Blueberry – You can, of course, use fresh blueberries, canned or frozen. I’m using frozen.
  If you use frozen or canned -please check if sugar has been added and adjust the sweetness in your recipe accordingly.
• Apples – I used the sweet gala apples. And yet, any variety works great. The granny smith apples are usually a bit more tart. So the apples you choose determine the taste of your cupcakes.
• Brown sugar – I love how apples and brown sugar blend together to create an almost caramel-like flavor. But you are free to use white sugar in your recipe (same quantity).
• Spices – I love adding cinnamon during the year. And yet, pumpkin spice in fall adds so much of warmth to these cupcakes.
• Cream cheese frosting – I think cream cheese works great with these cupcakes. But Swiss or Italian meringue buttercreams are also a treat.

Apple Blueberry Cupcakes with Cream Cheese Frosting

Recipe – Apple Blueberry Cupcakes with Cream Cheese Frosting

Useful Tips and Tools

• If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this buttercream go head and remove that K-Mix or Kitchen Aid from your kitchen cabinet. And, you don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
• Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
• Personally, I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
• Also, it is important to buy cupcake linersfrom a trustworthy source to prevent peeling. There is nothing worse than to bake good cupcakes or muffins and then have all the liners peel off.
• Additionally, you can use a measuring cup to ensure you divide the batter evenly among all the cupcakes or muffins. That way all your cupcakes will be a similar size. Personally, I love using my cupcake scooper for that purpose.  
• A good baking tray is always important. Try using a light colored baking trayBaking tray. Another option is to line the baking tray with Parchment Paper for easy clean up just in case of spillage.
• Every oven works differently. So the baking times are just guidelines. In case of muffins and cupcakes, it’s often a good idea to rotate the baking tray mid-way the baking so they cook and rise evenly.

Ingredients

For the Cupcake Batter 

• 160 grams (1 1/3  cup )- All-purpose flour
• 175 grams ( 1 3/4 cups)  – Light brown sugar
• 170 grams (  3/4  stick) –  Unsalted butter at room temperature.
• 2 large eggs
• 1/2 cup Buttermilk
• 1 Apple
• 1 tsp Cinnamon
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• A pinch of salt
• 1 tsp Vanilla extract

Blueberry Filling

• 1 cup  blueberries
• 2 tbsp sugar
• 1/2 tbsp cornstarch
• 1 tsp lemon juice

Classic Cream Cheese Frosting

• 113 grams (1/ 2 cup) Butter
• 8 oz (1 cup ) Cream cheese
• 375 to 425 grams (3 to 3 1/2 Cups) Powdered sugar or confectioners sugar
• 1 tsp Vanilla extract

Method

• Preheat the oven to 160 C / 320 F.
• Line your muffin pan with cupcake wrappers.
• Core, peel and chop apples into small thin almost minced pieces (I like them to almost dissolve in the batter).
• Combine together sour cream and apples.
• Swift together – flour, baking powder, baking soda, cinnamon & salt.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time.
• Alternate the flour mix and sour cream/apple mix in to the mixer.
• Once all the ingredients are in. Scrape the sides of the bowl and give it another mix on medium for 30 secs until a smooth batter is achieved.
• Divide batter into the cupcake wrappers about 3/4 full.
• Bake in a preheated oven at 160 C / 320 F for about 18 to 20 mins.
• Cool completely before you decorate.

Blueberry Filling 

• In a saucepan – add blueberries, sugar and lemon juice.
• In a separate bowl – add cornstarch to 3 tbsp water or use some of the blueberry juice.
• Place blueberry pan on medium heat until all the sugar is dissolved.
• Add the cornstarch slurry – cook on low until thickened.

Cream Cheese Frosting 

• Cream together the butter and cream cheese.
• Add vanilla extract.
• Continue to mix adding powdered sugar one cup at a time.
• Mix well with each addition so you have a nice light and fluffy whipped cream like consistency.
• Once you have between soft to firm peaks good for piping – you can stop.
• Use in a piping bag with a star tip.

Decorate the Cupcakes 

• Once the cupcakes are cooled.
• Core out the center with an apple corer.
• Place a teaspoon of blueberry filling in the center.
• Pipe with cream cheese frosting (as shown in the video above).

Save this Recipe for later;  you can find a collection of my recipes and tutorials here on Pinterest 

Easy Apple Blueberry Cupcakes with Cream Cheese Frosting

Apple Blueberry Cupcakes with Cream Cheese Frosting

Author: Veena Azmanov

The sweet apple flavor and the tart blueberry filling of these apple blueberry cupcakes are what really makes these cupcakes exceptional. A light and fluffy brown sugar vanilla batter with cinnamon flavored apples give these cupcakes a caramel-like sweetness.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Adjust Servings Here: 18 cupcakes

Calories: 320kcal

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Ingredients

For the Cupcake Batter 

• 160 grams All-purpose flour
• 175 grams Light brown sugar
• 170 grams Unsalted butter at room temperature
• 2 Eggs large
• 1/2 cup Buttermilk
• 1 Apple
• 1 tsp Cinnamon
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 1/8 tsp Salt
• 1 tsp Vanilla extract

Blueberry Filling

• 1 cup Blueberries
• 2 tbsp Sugar
• 1/2 tbsp Cornstarch
• 1 tsp Lemon juice

Classic Cream Cheese Frosting

• 113 grams Butter
• 1 cup Cream cheese
• 375 grams Powdered sugar or confectioners sugar
• 1 tsp Vanilla extract

Metric - US customary

Conversions - Please switch between Metric & US for more measurement options

Instructions

• Preheat the oven to 160 C / 320 F.
• Line your muffin pan with cupcake wrappers.
• Core, peel and chop apples into small thin almost minced pieces (I like them to almost dissolve in the batter).
• Combine together sour cream and apples.
• Swift together - flour, baking powder, baking soda, cinnamon & salt.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time.
• Alternate the flour mix and sour cream/apple mix into the mixer.
• Once all the ingredients are in. Scrape the sides of the bowl and give it another mix on medium for 30 secs until a smooth batter is achieved.
• Divide batter into the cupcake wrappers about 3/4 full.
• Bake in a preheated oven at 160 C / 320 F for about 18 to 20 mins.
• Cool completely before you decorate.

Blueberry Filling 

• In a sauce pan - add blueberries, sugar and lemon juice.
• In a separate bowl - add cornstarch to 3 tbsp water or use some of the blueberry juice.
• Place blueberry pan on medium heat until all the sugar is dissolved.
• add the cornstarch slurry - cook on low until thickened.

Cream Cheese Frosting 

• Cream together the butter and cream cheese.
• Add vanilla extract.
• Continue to mix adding powder sugar one cup at a time.
• Mix well with each addition so you have a nice light and fluffy whipped cream like consistency.
• Once you have between soft to firm peaks good for piping - you can stop.
• Use in a piping bag with a star tip.

Decorate the Cupcakes 

• Once the cupcakes are cooled.
• Core out the center with an apple corer.
• Place a teaspoon of blueberry filling in the center.
• Pipe with cream cheese frosting (as shown in the video above).

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Nutrition Information

Serving: 103g | Calories: 320kcal | Carbohydrates: 43.9g | Protein: 2.8g | Fat: 15.4g | Saturated Fat: 9.5g | Polyunsaturated Fat: 5.6g | Monounsaturated Fat: 0g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 185mg | Potassium: 0mg | Fiber: 0.8g | Sugar: 35.9g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

You know who in my family loves this combination? Rhea!! She’s a tough one to please so when she loves something – means the world to me…

Apple Blueberry Cupcakes with Cream Cheese Frosting

Love Cupcakes? Me too!

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