Blueberries-and-Cream Cupcakes Recipe

Name: Blueberries-and-Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (2 sticks) 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 (page 316)

Servings: persons

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 (2 sticks) 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 (page 316)

1
Preheat oven to 350F.
2
Line standard or mini muffin tins with paper liners.
3
Whisk together both flours, baking powder, and salt.
4
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
5
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
6
Beat in vanilla.
7
Reduce speed to low.
8
Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
9
Fold in blueberries by hand.
10
Divide batter evenly among lined cups, filling each three-quarters full.
11
Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini.
12
Transfer tins to wire racks to cool completely before removing cupcakes.
13
Cupcakes can be stored up to 3 days at room temperature in airtight containers.
14
To finish, dollop cupcakes with whipped cream, and garnish with berries.
15
Serve immediately.

1316

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Blueberries-and-Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberries-and-Cream Cupcakes

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