Blueberry Cream Cupcakes
Blueberry Cream Cupcakes are a delightful dessert that blends fluffy cake with juicy blueberries, topped with a velvety frosting. These charming treats are perfect for any occasion, whether you’re celebrating a birthday or enjoying a sweet moment after dinner. Easy to make and visually stunning, each bite promises an explosion of flavor that will leave everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 cup fresh blueberries
- 1 cup heavy cream
- ¾ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, baking powder, sugar, and salt until combined.
- In another bowl, beat softened butter and sugar until fluffy. Add eggs one at a time and mix in milk until smooth.
- Gradually combine dry ingredients with wet mixture until just mixed. Fold in blueberries gently.
- Fill cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- While cooling, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract until desired consistency is reached.
- Frost cooled cupcakes generously and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: - For added flavor, consider mixing in lemon zest or using almond extract instead of vanilla. - You can substitute fresh blueberries with raspberries for a fruity twist.