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Blueberry Cupcakes with Cream Cheese Frosting – soft, buttery & SO easy to make! Less than 30 minutes of prep time! This cupcakes recipe is made from scratch, but ANYONE can make them. They’re that simple! Perfect for spring, summer… Or any time you’re craving dessert! ♡ homemade blueberry cupcakes easy. healthy cupcakes clean eating. cupcakes recipe from scratch. healthy blueberry cupcakes cream cheese frosting.

Blueberry Cupcakes

© Amy's Healthy Baking
Yields: 12 cupcakes
These cupcakes taste like the epitome of summer! Sweet, plump, juicy blueberries… Tender vanilla cake… Dreamy swirls of cream cheese frosting… What’s not to love?? The frosted cupcakes will keep for at least three days if stored in an airtight container in the refrigerator. (The frosting can be made up to a week in advance if stored in an airtight container in the refrigerator.)
5 from 4 votes
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Ingredients 

FOR THE CUPCAKES

  • 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted
  • 2 large egg whites (room temperature)
  • 2 tsp vanilla extract
  • 2 ¾ tsp liquid stevia
  • ½ cup (120g) plain nonfat Greek yogurt
  • ¾ cup (180mL) nonfat milk
  • 1 cup (140g) fresh blueberries

FOR THE FROSTING

Instructions

  • To prepare the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners, and coat the liners with cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg whites, vanilla, and liquid stevia. Stir in the Greek yogurt. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.
  • Divide the batter between the prepared paper liners. Bake at 350°F for 18-21 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • While the cupcakes bake, prepare the frosting. Add the Greek yogurt, cream cheese, instant pudding, and liquid stevia to a large bowl. Beat with an electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the cupcakes have completely cooled, pipe the cream cheese frosting on top just before serving.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's really important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will make your cupcakes dry, instead of soft and moist.
 
IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: Do not use a stand mixer or hand-held mixer to make the batter. This results in gummy, dense, rubbery, or tough cupcakes. Use a whisk where explicitly instructed, and use a fork for everything else.
 
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.
 
EGG WHITES VS WHOLE EGGS: You must use both egg whites. The protein in the egg whites, along with the protein in the Greek yogurt, also helps prevent your cupcakes from collapsing while cooling. If you didn’t use both of the egg whites, your cupcakes would sink some, especially in the center, and turn out pretty dense and somewhat soggy in texture.
 
If you prefer to use whole eggs, then use 2 whole eggs, and decrease the milk by 1 tablespoon to compensate for the added volume from the yolks.
 
STEVIA NOTES + ALTERNATIVES: Many stevia brands and products have different sweetness levels, so they're not necessarily 1-for-1 substitutes for each other. For the best results, I highly recommend using the same one that I do! It’s one of my favorite ingredients (you’ll also use it in all of these recipes of mine!), and I buy it online here because that’s the cheapest price I’ve found.
 
If you prefer not to use stevia in the cupcakes, substitute ¾ cup (180mL) of agave, honey, or pure maple syrup for the liquid stevia AND omit the milk. (The batter should be fairly thick, similar to muffin batter.)
 
If you prefer not to use the liquid stevia in the frosting, then substitute 1 ½ teaspoons of this powdered stevia -OR- ¼ cup of Truvia or powdered sugar.
 
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
 
FRESH BLUEBERRIES ALTERNATIVE: Frozen blueberries may be substituted for the fresh, although they will stain the batter a light gray color. The baking time will increase slightly.
 
GREEK YOGURT NOTE: I’ve found that FAGE plain nonfat Greek yogurt works the best when making frosting because it’s thicker than many other brands, which really helps with the frosting’s consistency. (It also has less of a yogurt “tang” to its flavor!)
 
CREAM CHEESE NOTES: Neufchâtel cream cheese (also called reduced fat cream cheese or ⅓-less fat cream cheese), Greek yogurt cream cheese, and fat free cream cheese will all work. Regular cream cheese works well too. Whichever option you use, make sure it’s block-style (not tub-style) and well softened for the best creamy frosting consistency.
 
I do not recommend substituting tub-style cream cheese or whipped cream cheese. They will change the consistency of your frosting.
 
INSTANT PUDDING MIX NOTES: Many boxes of sugar-free, fat-free instant pudding mix have 4 servings per box. Since you only need 2 servings, you’ll use half of the box (not two boxes!).
 
If you can’t find sugar-free, fat-free cheesecake instant pudding mix, then substitute sugar-free, fat-free vanilla instant pudding mix instead.
 
Instant pudding mix is special because its thickening properties are activated when it’s cold or at room temperature — not when heated (like with cornstarch and regular “cook-and-serve” pudding mix).
 
Unfortunately, there isn’t a great substitute for the instant pudding mix. I’ve tried using xanthan gum, and while it does thicken the frosting, it also adds a weird texture. Regular “cook-and-serve” pudding mix and cornstarch won’t work because those require heat to activate their thickening properties, and heating the Greek yogurt is not a good idea. Therefore, for a more classic spreadable (not pipe-able) cream cheese frosting that does NOT use instant pudding (and is clean-eating friendly), use this "Frosting #1" recipe of mine.
 
GLUTEN-FREE OPTION: For the gluten-free flour, use the following blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) should work as well, if measured like this.
 
HOW TO STORE: Store cupcakes in an airtight container in the refrigerator. They should keep for at least three days (if not longer!).
 
{gluten-free, clean eating option, low fat, low sugar}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.