Blueberries & Cream Cupcakes
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 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
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 350°F (175°C). Line standard or mini muffin tins with paper liners.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Save recipe for the next time?
