Moist Huckleberry Cupcakes with Cream Cheese Frosting

Why You’ll Love These Cupcakes

• Moist and tender: With the perfect balance of vanilla and tart berries.

• Naturally flavored: Real huckleberries provide bold color and taste.

• Beautiful and festive: Great for parties, birthdays, showers, or gifting.

• Make-ahead friendly: Bake, freeze, and frost when ready.

• Customizable: Works with other berries or fillings if needed.

• Kid-approved and no alcohol: A sweet treat everyone can enjoy!

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Ingredients Overview

For the Cupcakes (Yields 12 standard cupcakes)

• 1 ⅓ cups all-purpose flour (160 g)

• ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened (1 stick or 113 g)

• ¾ cup granulated sugar

• 2 large eggs (room temperature)

• 2 tsp pure vanilla extract

• ½ cup buttermilk (or milk + 1 tsp lemon juice)

• ¾ cup huckleberries (fresh or frozen)

• 1 tbsp flour (to coat berries)

For the Cream Cheese Frosting

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 2–2½ cups powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

• Optional: 1 tbsp huckleberry jam (for color and berry flavor)

Garnish

• Fresh huckleberries

• Mint leaves

• Edible flowers or sprinkles (optional)

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Step-by-Step Instructions

Prepare the Cupcakes

Preheat & Line the Pan

Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners or grease lightly.

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

Cream Butter & Sugar

In a large mixing bowl, cream softened butter and sugar using a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).

Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Alternate Dry Ingredients with Buttermilk

On low speed, mix in ⅓ of the dry ingredients, followed by half of the buttermilk. Repeat until all combined. Don’t overmix.

Fold in Huckleberries

Toss huckleberries with 1 tbsp flour (to prevent sinking). Gently fold into batter with a spatula.

Fill & Bake

Spoon batter evenly into cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick inserted comes out clean.

💡 Tip: Rotate the pan halfway through baking for even rise.

Cool Completely

Let cupcakes cool in pan 5 minutes, then transfer to wire rack to cool fully before frosting.

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Make the Cream Cheese Frosting

Beat Cream Cheese and Butter

In a large bowl, beat cream cheese and butter on medium speed until smooth and creamy (about 2–3 minutes).

Add Powdered Sugar

Gradually add powdered sugar, ½ cup at a time. Beat well between additions to avoid clumps.

Flavor and Color

Add vanilla extract and a pinch of salt. For a berry-pink tint and fruity punch, stir in 1 tbsp huckleberry jam.

Chill if Needed

If frosting is too soft to pipe, chill for 15–20 minutes before using.

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Assemble & Decorate

Frosting Techniques

Transfer frosting to a piping bag fitted with your favorite tip (like a Wilton 1M or 2D). Pipe tall swirls on top of cooled cupcakes.

Garnish

Top each with 2–3 fresh huckleberries, a mint sprig, or edible flower for a beautiful finish.

🎉 Optional: Dust with powdered sugar or edible glitter for extra sparkle.

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Ingredient Substitutions & Variations

No Buttermilk?

Use ½ cup milk mixed with 1 tsp lemon juice or white vinegar. Let sit 5 minutes.

No Huckleberries?

Substitute with wild blueberries or a mix of berries. The tart profile may vary slightly.

Vegan Option

• Use plant-based butter and dairy-free cream cheese.

• Replace eggs with ½ cup unsweetened applesauce or 2 flax eggs.

• Use plant milk and vinegar for buttermilk substitute.

Gluten-Free Option

Use a 1:1 gluten-free baking blend. Add ¼ tsp xanthan gum if not already included.

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Tips for Moist Cupcakes Every Time

• Use room temperature ingredients: They mix more easily and evenly.

• Don’t overmix the batter: This keeps the texture light and airy.

• Coat berries with flour: Prevents them from sinking to the bottom.

• Bake immediately: Don’t let batter sit too long before baking.

• Cool fully before frosting: Warm cupcakes will melt frosting.

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Make-Ahead, Storage & Freezing

Make-Ahead

• Bake cupcakes 1 day ahead. Store unfrosted in an airtight container at room temp.

• Frosting can be made 2–3 days ahead and refrigerated. Let soften before piping.

Storage

• Store frosted cupcakes in refrigerator up to 3 days.

• Let sit at room temp 30 minutes before serving for best flavor.

Freezing

• Freeze unfrosted cupcakes for up to 2 months.

• Freeze frosting separately in an airtight container. Thaw overnight in fridge and whip again before use.

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Serving Suggestions

These cupcakes are perfect for:

• Summer birthday parties

• Baby showers (decorate with pastel toppers!)

• Picnics or outdoor brunches

• Afternoon tea trays

• School celebrations or bake sales

Serve alongside:

• Iced berry tea

• Lemonade with fresh mint

• Berry smoothies or yogurt parfaits

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Troubleshooting Guide

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Frequently Asked Questions (FAQs)

Can I use frozen huckleberries?

Yes! Thaw and drain first. Then coat with flour and fold gently into the batter.

Can I use low-fat cream cheese?

It works, but the frosting may be softer. Full-fat cream cheese yields better texture and flavor.

How do I make mini cupcakes?

Use mini cupcake liners and bake for 10–12 minutes. Check doneness with a toothpick.

Can I fill the cupcakes with huckleberry jam?

Absolutely! Scoop out a small center after baking and cooling, then fill with jam before frosting.

Do I need a piping bag for frosting?

Not at all! You can spread frosting with a knife or use a zip-top bag with the corner snipped off.

Can I reduce the sugar?

You can reduce granulated sugar in the cupcake batter slightly (by 2–3 tbsp). Avoid reducing frosting sugar too much or it won’t hold shape.

Nutritional Information (Per Cupcake)

Approximate values. Will vary with serving size and exact ingredients.

• Calories: 310

• Fat: 16g

• Carbohydrates: 38g

• Sugar: 28g

• Protein: 3g

• Fiber: 1g

• Sodium: 140mg

Contains dairy, gluten, and eggs.

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Final Thoughts

These Moist Huckleberry Cupcakes with Cream Cheese Frosting are the perfect combination of fresh summer flavor, tender vanilla cake, and indulgent creaminess. Whether you’re hosting a garden party, planning a seasonal dessert table, or simply want to bake something memorable, this recipe checks every box. It’s festive, flavorful, family-friendly, and fully customizable.

They look beautiful, taste like a dream, and are guaranteed to impress!