Blueberry Cream Cupcakes
Blueberry Cream Cupcakes are a delightful dessert that combines sweet and tart flavors in a fluffy, moist vanilla base. Each cupcake is studded with juicy blueberries and topped with a rich blueberry cream frosting, making them perfect for celebrations or an indulgent treat just for you. These easy-to-make cupcakes are visually stunning and will impress friends and family at any gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup whole milk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In another bowl, cream the butter and sugar until light and fluffy (about three minutes).
- Beat in eggs one at a time followed by vanilla extract until smooth.
- Gradually add dry ingredients alternately with milk until just combined.
- Gently fold in blueberries and fill cupcake liners two-thirds full.
- Bake for 20-25 minutes or until golden brown; check with a toothpick.
- Allow to cool before frosting with blueberry cream.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For added zest, incorporate lemon juice or zest into the batter. - Swap blueberries for raspberries or strawberries for a different flavor profile. - Store leftovers in an airtight container at room temperature for up to three days.