Description
You will love this Blueberries & Cream Cupcakes recipe! Full of fresh blueberries and creamy deliciousness!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour (not self-rising), sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk, room temperature
- 2 cups fresh blueberries, plus more for garnish
- whipped cream, homemade or store-bought
Instructions
- Preheat oven to 350°F (175°C). Line standard or mini muffin tins with paper liners.
- Whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini.
- Transfer tins to wire racks to cool completely before removing cupcakes. Top with whipped cream and additional blueberries just before serving if desired. Enjoy immediately.
Notes
Recipe adapted from Martha Stewart