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Blueberries N Cream Cupcakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Servings 12 cupcakes

Ingredients
  

  • 3/4 cup all purpose flour
  • 3/4 cup cake flour
  • 1/2 Tbs. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter room temperature (1 stick)
  • 1/2 cup + 1/3 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup + 2 Tbs. milk
  • 6 oz. Blueberries plus extra for garnish
  • Whipped Cream
  • 1 cup heavy whipping cream
  • 2 Tbs. confectionary sugar

Instructions
 

  • Preheat oven to 350 degrees. Fill a muffin tin with 12 muffin liners. Set aside.
  • Sift together the all purpose flour, the cake flour, baking powder and salt together in a large bowl.
  • Beat the butter and sugar on medium high until light and fluffy. Add the eggs, one at a time, then the vanilla. Scrape the sides to make sure mixture is well incorporated.
  • Reduce the mixer speed to low. Alternately add the flour mixture with the milk until combined. Carefully stir in the blueberries by hand.
  • Divide the batter between the 12 muffin tins filling to about 3/4 cup full.
  • Bake at 350 for 25 minutes or when cupcakes are just beginning to to show a hint of brown. Cool in the muffin tin on a wire rack until completly cooled.
  • Add a dollop of Whipped Cream to each Cupcake and top with blueberries
  • Whipped Cream
  • Using a hand held mixer, put one cup of heavy whipping cream into a cold metal bowl and beat on low until soft peaks form. Once the peaks have formed add 2 Tbs. confections sugar. Scoop a dollop onto each cupcake and garnish with blueberries
Keyword Blueberry, cupcakes, Spring Sweets, Sweets