Desserts & Cakes/ Gluten Free/ Low Carb

Keto Blueberry Cupcakes

These blueberry cupcakes are baked with coconut flour and topped with a blueberry cream cheese topping.   A colourful and tasty cupcake for an afternoon treat.

The blueberries are blended in this blueberry recipe rather than baking them whole.  As well as giving the cream cheese frosting a natural colour, I decided to throw it into the cupcake batter too.   I normally use coconut milk for this trusty coconut flour cupcake recipe but omitted it and replaced it with blueberries.  This gives the cupcakes a slight blue colour and disperses the blueberry flavour throughout the cupcakes.




I was shopping in a local store and came across these pretty cardboard cupcake cases which just screamed out, “bake something with blueberries” to me.  I have never tried this type of case before, so I was a bit unsure about using them.

The oven did not go up in flames and they cooked wonderfully in these cases.   The cases would make a great blueberry muffin case too, but that’s for another recipe, another day.

I used about 5 ounces of blueberries to make the blend and had a little bit over.  I added chia seeds to the leftovers for a quick and dirty chia jam.   You might want to adjust the number of blended blueberries in your cupcake and frosting, depending upon what colour you like for both.   I was trying to get the frosting a bit bluer and think it could only be achieved with a drop of food colouring which I did not want to use.

The blueberry cupcakes had the thumbs up from the Chief Taster who was surprised I baked them in the cases.  You can tell he doesn’t bake as I laughed to myself about baking a cupcake and then serving them in these hexagonal cases!  

Try some delicious light and moist blueberry cupcakes with a delicious blueberry frosting and try to stop at just one.  Or that might just be us!

5 from 2 votes
Blueberry Cupcakes
Course: Cupcakes, Desserts
Servings: 6 Cupcakes
Calories: 321 kcal
Author: Angela Coleby
Cupcake Mixture
  • 1/4 cup (28g) Coconut flour
  • 1/4 cup (56g) Butter melted
  • 1/4 cup (56g) Erythritol or low carb sweetener
  • 3 Eggs
  • 5 tablespoons Blueberry blended mixture
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 4 oz (113g) Cream cheese softened
  • 1/4 cup (56g) Butter softened
  • 5 tablespoons Blueberry blended mixture
  • 1 tablespoon Erythritol
  • 1/2 teaspoon Vanilla extract
  1. Place the blueberries in a blender and blitz. Set aside.   

  1. Blend the butter, eggs, erythritol and vanilla essence.

  2. Add the coconut flour, baking powder and salt. Whisk until the batter is smooth

  3. Add the blueberry mixture and combine thoroughly.

  4. Pour the batter into cupcake cups.

  5. Bake for 30 minutes until firm at 200C/400F degrees.

  6. Remove from the oven and allow to cool.

  1. Blend the butter, cream cheese, erythritol and vanilla until smooth.

  2. Add the blueberry blend and mix until combined. You might want to add more blueberries for a different colour.

  3. Pipe or slather the mixture on top of the cupcakes.

  4. Eat and enjoy!

Recipe Notes

Makes 6 cupcakes.

Nutritional Info per cupcake:  253 Calories, 23g Fat, 5g Protein, 7g Total Carbs, 3g Fibre, 4g Net Carbs


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  • Reply
    March 18, 2018 at 8:54 pm

    These were soooo delicious, nice and moist. Going to make these soon again! Plus they freeze well too. Thank you I Just love your recipes.

    • Reply
      Angela Coleby
      March 19, 2018 at 11:29 am

      Glad to know that they freeze well too! Thanks!

  • Reply
    Catherine Voci
    March 12, 2018 at 10:34 am

    What temperature do you bake ?

    • Reply
      Angela Coleby
      March 12, 2018 at 12:14 pm

      200C or 400F degrees.

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