Description
This easy blueberry cream cheese frosting blends real blueberries with tangy cream cheese for a dreamy, vibrant cupcake topping. It’s quick to make, naturally gluten-free, and perfect for parties or any dessert that needs a pop of color and flavor.
Ingredients
- 1 cup fresh or frozen blueberries (about 5 oz)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 8 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- In a medium saucepan, combine blueberries, granulated sugar, and lemon juice. Simmer over medium heat, stirring often, until berries burst and mixture thickens (about 8-10 minutes).
- Pour mixture through a fine mesh sieve into a bowl, pressing gently to extract liquid. Discard seeds and skins. Let puree cool completely (at least 20 minutes).
- In a large mixing bowl, whip cream cheese and butter until smooth and fluffy (2-3 minutes) on medium-high speed.
- Gradually add powdered sugar, beating on low at first, then increase speed until incorporated. Add vanilla extract and a pinch of salt. Beat until creamy and slightly thickened.
- Add cooled blueberry puree to frosting, a bit at a time, beating on medium until fully mixed. If frosting is too loose, add up to 1/2 cup more powdered sugar.
- If frosting is runny, chill for 15-20 minutes before piping. If too thick, add a teaspoon of milk at a time until desired consistency.
- Scoop frosting into a piping bag or spread directly onto cooled cupcakes. Swirl or dollop as desired.
Notes
Always cool the blueberry puree completely before mixing into the frosting to avoid runny texture. For deeper color, use wild blueberries. Adjust powdered sugar for desired sweetness and thickness. Frosting can be made dairy-free with plant-based cream cheese and butter. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: About 2 tablespoons frosting per cupcake
- Calories: 130
- Sugar: 17
- Sodium: 60
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 1
Keywords: blueberry cream cheese frosting, cupcake topping, easy frosting, berry frosting, gluten-free, party dessert, summer recipe, cream cheese, blueberry dessert