Kirbie's Cravings

Blueberry cupcakes

photo of three blueberry cupcakes on a plate

Look how blue these blueberry cupcakes are! And there is no food coloring. This is all natural. I love being able to achieve different color desserts through their natural dyes.

close-up photo of blueberry cupcakes on a baking rack

Last week I made sour cream blueberry ice cream, and the blueberry puree used was a purplish blue that created a vibrate purple ice cream. I immediately wanted to use the puree in cupcakes. Blueberry puree is really simple to make. I dreaded and put it off for a long time, but once I made it, I realized how quick it is, and now I want to make it all the time.

photo of three cupcakes lined up on a plate

I’ve seen a few blueberry cupcake recipes out there, but I decided to experiment and create my own. I think it still needs a bit of tweaking, but I was happy with my first attempt. These cupcakes actually came out an even darker shade of blue than I anticipated. Perhaps I’ll use less puree next time for a lighter blue.

close-up photo of a plate of cupcakes

The other problem is that while the cupcakes were super blue the night I made them, the next day the inside turned sort of brown inside (though they remained very blue on the outside).

Blueberry cupcakes

I thought of making a blueberry mascarpone frosting, but I didn’t want to hide these little blue babies, so I decided to leave them plain.

Blueberry Cupcakes

Servings: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Dessert
Cuisine: American
There’s no food coloring in these blueberry cupcakes – they get their deep color from the fruit. I like to serve them plain, but they’d be great with frosting, too!


Blueberry Puree

  • 1 cup blueberries fresh or frozen, if frozen, thaw and drain
  • 1/3 cup sugar

Cake Batter

  • 2 1/2 cup cake flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter
  • 1 1/4 cup sugar
  • 2 eggs
  • 1/3 cup sour cream
  • 1/4 cup oil
  • 1 tsp vanilla extract


  • In a medium saucepan cook blueberries, 1/3 cup sugar over medium heat, stirring, until mixture boils and the berries pop and soften, about 4 minutes.
  • Pour the berry mixture into a blender and whirl until a seemingly homogeneous puree is achieved, about 1 minute. Pour mixture through a fine sieve and let cool.
  • Preheat oven to 350°F and prepare 2 cupcake pans.
  • Sift flour, salt, and baking soda in medium bowl. In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add sour cream, oil and vanilla until combined. Add flour mixture and stir until just combined. Mix in puree.
  • Fill cupcake pans 3/4 way. Bake for 15-20 minutes. Allow to cool completely before frosting.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

2 comments on “Blueberry cupcakes”

  1. Wow! I’m totally drooling. You should try this recipe for sweet potato cupcakes- they’re my all-time favorites!

  2. I love sweet potato desserts!

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